I'm a partial mash virgin and have questions

[dgez]

Im sorry this is so long, but please I need some guidance. I will soon attempt my first partial mash. I have been extract brewing for just over a year with great results, so I want to kick it up a knotch. Not only have I never done a partial mash, I have never made a lager. So I'm going to attempt both at the same time. I plan on making an imperial pilsner. I will use 6lbs of DME then around 3lbs of pilsner and 1 lb carapils malt. Since most of the fermentables will be extract, I think I have alot of room for error.

The only thing I have added to my arsenal is Phil's Mini Lauter Tun. None of my friends brew beer, so I cant learn from them. I have read tons of articles on the internet. Based on what I have read, this is my plan. I am looking for comments and suggestions.

Heat approx 1.25 quart water per lb of grain to about 168
Put heated water in Phils lauter tun, add/mix grain
Try to keep temp in the 155 range for 60 minutes.
Recycle first quart or so until wort is clear, then into brewpot
Then I will batch sparge with 2 gallons of 170 degree water. Mix, wait for 10 mins. Then recycle the first quart or so of running until the wort is clear.
Drain to brewpot
I figure I will have around 2.5 gallons of liquid
Start the boil as normal, hop additions, etc. Dont add DME until the last 15 minutes to keep caramelization to a minimum
Cool , pitch, lager, as normal.

So I have some questions.
1) Is a single step infusion ok? I heard in most cases it is, and you would want to use a multistep infusion (protien rest) only with low modified malts. Im not really sure what that means. I like clarity in my final product. Would it benefit me to do a multistep infusion?
2) If I do a multistep infustion or I need to add hot water to keep the temp up in the mash, how do I add water? Do I need to drain some prior to adding hot water so I do not oversoak? Will adding near boiling water kill enzymes? Can I drain a quart or so from the mash, heat it and return it?
3) is batch sparging ok?
4) Since I want to wait until the last 15 minutes to add DME. Will hop utilization be ok in such a low gravity?
5) How far down do I need to cool the wort prior to pitching a lager yeast?
6) I've read that lagers benefit from a diacytle rest by bring the lager up to room temp for a few days Is this needed, if so when is this done?
7) When bottling time comes, should the beer be cold or room temp? Do I condition at room temp?

Any help is greatly appeciated!

 

[antsp1]

So I have some questions.
1) Is a single step infusion ok? I heard in most cases it is, and you would want to use a multistep infusion (protien rest) only with low modified malts. Im not really sure what that means. I like clarity in my final product. Would it benefit me to do a multistep infusion?

You do not need to multistep here.



2) If I do a multistep infustion or I need to add hot water to keep the temp up in the mash, how do I add water? Do I need to drain some prior to adding hot water so I do not oversoak? Will adding near boiling water kill enzymes? Can I drain a quart or so from the mash, heat it and return it?

Pick up some software to help you to calculate the mash temps. Beersmith, or ProMash ought to help. There is also some online calcs as well.




3) is batch sparging ok?

Yes, it increases efficiency. It's a higher volume of wort, but with partial mash this will still fit into a smaller pot.


4) Since I want to wait until the last 15 minutes to add DME. Will hop utilization be ok in such a low gravity?

It should be. I don't know what the cutoff limit is on the gravity/hop utilization ratio, but you should be fine.

5) How far down do I need to cool the wort prior to pitching a lager yeast?

I usually get it down to about 68 or so before pitching. It seems that the higher pitch temp helps the yeast come up to speed. I immediately put it in the lager fridge though. Just make sure your starter temp is close to the temp of the wort.

6) I've read that lagers benefit from a diacytle rest by bring the lager up to room temp for a few days Is this needed, if so when is this done?

This is done at about 2/3 the way to the FG.

7) When bottling time comes, should the beer be cold or room temp? Do I condition at room temp?

I bottle cold, and condition at basement temps. 55F or so.


Hope this helps.

Ant

 

[sjlammer]

Couple things.
1) make a yeast started. This will allow you to start at a lower temp, which will improve your lager. I would make a starter, let it get get going for a day, then cool it down to about sixty. Pitch into sixty degree wort, and then slowly lower the temp to lager temp.

2) use more grain. I would imagine that if you can mash four pounds, you canash up to eight pounds. Grain is cheaper and tastes better.

3) is there such a thing as an imperial pilsener?