Hello,
I am a relatively new home brewer. I've done a couple of extract brews, a couple partial mash and a couple full grain brews.
I find extract brews a bit boring but with my equipment, it is a little too struggling to make bigger full grain brews. So I have to compromise.
Therefore, I have decided to focus for a while on partial mash brews and have a few questions that it would be much appreciated if anyone has the opportunity to answer.
The plan is to make a small boil (around 8-10 liters) and fill up with water afterwards (18-20 liters) in the fermenter.
So far the most tested around a bit and did not plan a lot before I brew, mostly to learn the process. The results have been everything from undrinkable to the great.
Now my goal is to plan a little more in advance in order to adjust the different brews to see what happens with the result.
My plan is as follows:
1.35 kg Pale Malt
0.35 kg Red Wheat Caramel Malt
0.30 kg Crystal Malt (20L)
3.00 kg liquid maltextrat (un-hopped).
Starting with 8 liters of water
Mash in 66 degree C for 60 minutes
Mash out in 75 degrees C for 10 minutes
Sparge with 1.5 liters of 75 ° C water.
Boil for 60 minutes with the following hops:
60 mins 50g Centennial
30 min 50g Cascade
5 min 50g Centennial
5 min 50g Cascade
Cool and add water so it will be approximately 20 liters.
Yeast: SafAle US 05 or SafeAle S-04
4-7 days fermenter 1
7-10 days fermenter 2
Dry Hops
4 days 50g Centennial
4 days 50g Cascade
Is there something that is completely off the wall and that I should really think about whether I want to do?
I also wonder if it matters if you boil malt extract or pour in directly into the fermenter.
Thanks alot in advance
Stefan
I am a relatively new home brewer. I've done a couple of extract brews, a couple partial mash and a couple full grain brews.
I find extract brews a bit boring but with my equipment, it is a little too struggling to make bigger full grain brews. So I have to compromise.
Therefore, I have decided to focus for a while on partial mash brews and have a few questions that it would be much appreciated if anyone has the opportunity to answer.
The plan is to make a small boil (around 8-10 liters) and fill up with water afterwards (18-20 liters) in the fermenter.
So far the most tested around a bit and did not plan a lot before I brew, mostly to learn the process. The results have been everything from undrinkable to the great.
Now my goal is to plan a little more in advance in order to adjust the different brews to see what happens with the result.
My plan is as follows:
1.35 kg Pale Malt
0.35 kg Red Wheat Caramel Malt
0.30 kg Crystal Malt (20L)
3.00 kg liquid maltextrat (un-hopped).
Starting with 8 liters of water
Mash in 66 degree C for 60 minutes
Mash out in 75 degrees C for 10 minutes
Sparge with 1.5 liters of 75 ° C water.
Boil for 60 minutes with the following hops:
60 mins 50g Centennial
30 min 50g Cascade
5 min 50g Centennial
5 min 50g Cascade
Cool and add water so it will be approximately 20 liters.
Yeast: SafAle US 05 or SafeAle S-04
4-7 days fermenter 1
7-10 days fermenter 2
Dry Hops
4 days 50g Centennial
4 days 50g Cascade
Is there something that is completely off the wall and that I should really think about whether I want to do?
I also wonder if it matters if you boil malt extract or pour in directly into the fermenter.
Thanks alot in advance
Stefan