RickFinsta
Well-Known Member
I'm trying out my first partial mash, and have a few questions.
The recipe:
1.5lb 2-row
1lb. special roast
1lb. honey malt
1lb. caramel/crystal 10L
Plus
3.15lb. NB Munich LME (50% Munich by weight)
1lb. golden light DME
1 oz. Perle 60 min.
.25/.75 oz. Tettnang at 25/5 min.
I'll be shooting for around 1.055 OG (assuming 65% efficiency on the mash) and fermenting at around 60*F with 1728.
So, my question is when should I add the munich LME? I don't want this to be too dark in color, as I'm trying this as a bit of a clone of a local brew, but I'm not sure if the malt character is changed by the munich being in with the other stuff for a longer time? Should I do the munich LME pre-boil and then add the DME at 15 minutes? I was going to mash at 154*F and keep it in my oven to stay warm for 60 minutes, then use the 10 minute tea bag method in 170*F water, combine the wort, and get to boilin'. Any other thoughts?
THanks in advance!
The recipe:
1.5lb 2-row
1lb. special roast
1lb. honey malt
1lb. caramel/crystal 10L
Plus
3.15lb. NB Munich LME (50% Munich by weight)
1lb. golden light DME
1 oz. Perle 60 min.
.25/.75 oz. Tettnang at 25/5 min.
I'll be shooting for around 1.055 OG (assuming 65% efficiency on the mash) and fermenting at around 60*F with 1728.
So, my question is when should I add the munich LME? I don't want this to be too dark in color, as I'm trying this as a bit of a clone of a local brew, but I'm not sure if the malt character is changed by the munich being in with the other stuff for a longer time? Should I do the munich LME pre-boil and then add the DME at 15 minutes? I was going to mash at 154*F and keep it in my oven to stay warm for 60 minutes, then use the 10 minute tea bag method in 170*F water, combine the wort, and get to boilin'. Any other thoughts?
THanks in advance!