Hello Everyone,
So I decided I wanted to do a partial mash 'Helper's IPA' but I think I'm going to need some help myself. I got all of the ingredients on a whim, and once I started thinking about it I think I might have a pathetic brew on my hands!
Here are the ingredients and the brew plan (5 gallon batch):
3 lb 2-row Rhar
3 lb Muntons Light DME
1 lb of Muntons Amber DME
1 oz Magnum 12.0% AA
3 oz Simcoe 12.9% AA
Wyeast English Ale Yeast II (1335)
Because I got the ingredients without thoroughly thinking this through, I plan on making a 2 liter yeast starter with a gravity of 1.040 with my amber malt and just pitching the whole thing into the fermenter.
I planned on heating 2 gal of brew water to 155 deg F and doughing in my 3 lb of crushed 2-row and letting them go for 1 hr. I plan to 'sparge' by rinsing the grain bag with 1.5-2 gal of 170 deg F water.
After adding what is left of my amber DME I'll mix in the 3lb of light DME and bring to a boil. Once at a boil I'd like to hop with:
1 oz magnum 60 min
.5 oz simcoe 30min
.5 oz simcoe 10 or 15 min + whirlflock tablet
I'll cool to around 65-70 (depends on the temp of the yeast starter) and pitch my yeast.
I was thinking of letting that ferment in the primary for 7 days, doing a diacetyl rest for 2 or 3 days, then racking to a secondary and dry hopping with 2 oz of simcoe for 2 weeks.
My main questions and concerns are:
Should I make a yeast starter with my amber DME?
Is my mouth feel going to be okay or should I add more/different grains?
How do my mash temps/times look?
Are my hop times/ quantities enough or too much?
And what about my fermentation and dry hopping?
I've read a few things to try and get a feel for a similar recipe but I haven't found one that comes close so I'm worried about getting an over hopped-poor mouth feel brew.
Thanks in advance for your input.
Sincerely,
Helper
So I decided I wanted to do a partial mash 'Helper's IPA' but I think I'm going to need some help myself. I got all of the ingredients on a whim, and once I started thinking about it I think I might have a pathetic brew on my hands!
Here are the ingredients and the brew plan (5 gallon batch):
3 lb 2-row Rhar
3 lb Muntons Light DME
1 lb of Muntons Amber DME
1 oz Magnum 12.0% AA
3 oz Simcoe 12.9% AA
Wyeast English Ale Yeast II (1335)
Because I got the ingredients without thoroughly thinking this through, I plan on making a 2 liter yeast starter with a gravity of 1.040 with my amber malt and just pitching the whole thing into the fermenter.
I planned on heating 2 gal of brew water to 155 deg F and doughing in my 3 lb of crushed 2-row and letting them go for 1 hr. I plan to 'sparge' by rinsing the grain bag with 1.5-2 gal of 170 deg F water.
After adding what is left of my amber DME I'll mix in the 3lb of light DME and bring to a boil. Once at a boil I'd like to hop with:
1 oz magnum 60 min
.5 oz simcoe 30min
.5 oz simcoe 10 or 15 min + whirlflock tablet
I'll cool to around 65-70 (depends on the temp of the yeast starter) and pitch my yeast.
I was thinking of letting that ferment in the primary for 7 days, doing a diacetyl rest for 2 or 3 days, then racking to a secondary and dry hopping with 2 oz of simcoe for 2 weeks.
My main questions and concerns are:
Should I make a yeast starter with my amber DME?
Is my mouth feel going to be okay or should I add more/different grains?
How do my mash temps/times look?
Are my hop times/ quantities enough or too much?
And what about my fermentation and dry hopping?
I've read a few things to try and get a feel for a similar recipe but I haven't found one that comes close so I'm worried about getting an over hopped-poor mouth feel brew.
Thanks in advance for your input.
Sincerely,
Helper