- Recipe Type
- Partial Mash
- Yeast
- White Labs 002
- Yeast Starter
- 2 cups dme/4 cups H2O
- Additional Yeast or Yeast Starter
- n/a
- Batch Size (Gallons)
- 6
- Original Gravity
- ?
- Final Gravity
- ?
- Boiling Time (Minutes)
- 60
- IBU
- 16-20
- Color
- ?
- Primary Fermentation (# of Days & Temp)
- 3 weeks @ 65-67
- Secondary Fermentation (# of Days & Temp)
- 1 week @ 65-67
- Additional Fermentation
- n/a
- Tasting Notes
- Have not brewed yet... should I be posting this elsewhere?
UPDATE: I tried it, so we'll see how it turns out. OG was 1.065. I also ended up using a Wyeast American II yeast
First time poster, first time looking to do a partial. Wooo! Looking for thoughts on my concoction before I move forward with this March beer (might be too early come St. Patty's day to crack them open... but we'll see). Since it's my first partial, I'm really not sure on the grain bill so definitely looking for feedback on this.
P.S. I'm not a scientific brewer so I won't be able to answer complex questions.
Partial Mash
2 lb - Pale 2-Row
1 lb - Caramel malt 80L
6 oz - Kiln coffee malt 180L
6 oz - Dark chocolate malt 420L
6 oz - Roasted wheat malt 360-400L
Little Jameson bill
• 7 oz - Briess roasted barley (unmalted) 300L
• 7 oz - Flaked maize
@ boil
Briess golden light LME (6 lbs)
@ 60 min boil
2 oz of Kent Golding hops
@ 15 min boil
1 oz UK Fuggle hop pellets
@10 min boil
12 oz lactose
@5 min boil
5 oz of coarsely ground costa rica coffee beans (light roast, medium body, bright acidity)
Into the fermentation for almost 3 weeks. In the middle of that third week cold brew 5 oz of darker (darker roast, medium body, smoother acidity) coffee beans with 20 oz of water and 6 oz of Jameson. Add that in for the fourth week. Bottle after four weeks for a minimum 2 weeks.
For a little fun, I'm also considering splitting/cracking the remaining dark beans and soaking them in Jameson, then adding 2+ to the bottom of each bottle before I bottle them. Just for fun.
First time poster, first time looking to do a partial. Wooo! Looking for thoughts on my concoction before I move forward with this March beer (might be too early come St. Patty's day to crack them open... but we'll see). Since it's my first partial, I'm really not sure on the grain bill so definitely looking for feedback on this.
P.S. I'm not a scientific brewer so I won't be able to answer complex questions.
Partial Mash
2 lb - Pale 2-Row
1 lb - Caramel malt 80L
6 oz - Kiln coffee malt 180L
6 oz - Dark chocolate malt 420L
6 oz - Roasted wheat malt 360-400L
Little Jameson bill
• 7 oz - Briess roasted barley (unmalted) 300L
• 7 oz - Flaked maize
@ boil
Briess golden light LME (6 lbs)
@ 60 min boil
2 oz of Kent Golding hops
@ 15 min boil
1 oz UK Fuggle hop pellets
@10 min boil
12 oz lactose
@5 min boil
5 oz of coarsely ground costa rica coffee beans (light roast, medium body, bright acidity)
Into the fermentation for almost 3 weeks. In the middle of that third week cold brew 5 oz of darker (darker roast, medium body, smoother acidity) coffee beans with 20 oz of water and 6 oz of Jameson. Add that in for the fourth week. Bottle after four weeks for a minimum 2 weeks.
For a little fun, I'm also considering splitting/cracking the remaining dark beans and soaking them in Jameson, then adding 2+ to the bottom of each bottle before I bottle them. Just for fun.
