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Help modifying an existing Saison recipe

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pale is the same as golden or light. just use as much water as you can handle boiling



those percentages aren't correct, it'll take more than 9lbs of malt to reach 1.065.

again, no need for the pale malt if you don't want to do a bigger mash, plenty of enzymes in the munich & wheat alone

You missed the DME. That makes up the difference...
 
to be clear, what kind of DME am I using (I don't see a Pale DME listed in hopville's ingredient list)? I do have a 5 gal pot, hopefully it can handle a 3.5 gal boil.

You can use golden light or even use Pilsen. If you cannot do a full 3.5 gal boil it can be scaled down. Just adjust the hops according to the boil size.
 
the percentages given by the OP are based on AG, basing them on PM doesn't give you the correct amounts.

Assuming 75%. Then the numbers add up. I routinely get more than 75% doing BIAB partial mash. So I was conservitive with my numbers. But any way a couple of points is not a big difference. This will get the recipe very close.
 
again, as a partial mash it doesnt work correctly. with 75% efficiency the recipe would be:

9lbs 2-row (76.1%)
1lb 14oz munich (15.9%)
9oz wheat (4.8%)
6oz carapils (3.2%)

so as PM, basically
7lbs pale LME (or 6lbs DME)
2lbs munich
0.5lb wheat

swap as much LME for 2-row as you want (1lb 2-row = 0.75lbs LME = 0.6lbs DME)

its not like you were way off or anything, but it was nearly half the amount of munich called for
 
You are right. For some reason I put in10% Munich in my recipe. DUH. 1.5lbs of Munich will give you 15.8% in the recipe I gave before. I also dropped the Carpils because most extracts have some Carapils in it .
 
Thank you so much for all the help, this is exactly what I needed.

I checked it out and the other pot I have is 6 Q/1.5 G (in addition to the 5 G pot). If I use just a total of 2lbs of grains (1.5 munich and .5 wheat) it looks like all of that would fit in the 6 Q pot, including the 2.5 Q of strike water (just barely, it would be 5.66 Q of stuff in a 6 Q pot). Is that ok?

Either way, given this equipment, what exactly should my mashing method be? Temps, time, process, etc? I've read the brew in a bag thread but it seems like there are a bunch of different methods people use.

I understand that partial mashing allows greater flexibility in terms of the style of beer you can brew and ingredients you can use, since not all grains can be steeped. In the case of this beer, all the fermentables are available in extract form. What is the benefit of partial mashing in this case? To help get the beer below 1.020 at the end? To reduce caramelization of the extract? I'll definitely do it this way, but just wondering for general knowledge.
 
2lbs plus 2.5qts shouldn't even take up 4qts of space, so you should have room to spare

steep the grain in a bag (make sure its not tight) at 148F in 2.5-4qts. after an hour, pull the bag, rinse w/ a qt & squeeze if desired (its a small portion of your gravity so its not that important to get every bit of sugar out).

using more grain vs extract will allow greater fermentability, plus a fresher/better malt flavor. not to mention its cheaper.
 
I'm an idiot, I see. I thought the calc was saying the grains itself would take up .79 G of space, plus the 2.5Q of water. Instead, it's .79 G total (3.16Q). Yes, plenty of room to do it in the small pot.

Do I allow it to sit with the pot lid on? Should I attempt to keep the temp steady by adjusting the electric burner, using a blanket, or using the oven?

I understand that I then pull the bag out and let it drip, allowing the bag to sit over the pot in strainer.

When you say rinse with a Q, do you mean then run a Q of water over the bag and into the pot? Or put the bag into a separate pot of water? What temp should this water be at?
 
yes, keep the lid on. you can use any three of those methods to hold the temp, so whatever one you're most comfortable with. oven or blanket is the least work and for this its not critical to stay exactly at temp, just don't want it to drop/raise too much.

the rinse with a Qt step is a sparge. I'd just pour the Qt over the bag while its in the strainer or dunk it in your kettle. the temp isn't that important, just keep it under 170ish to keep from extracting tannins.
 
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