I started a similar thread over in the Extract brewing forum, but with almost 10 lbs of grain, this quickly moved from a mini-mash to a partial mash. I've done two mini-mashes in the past and they went quite well. Due to my desire for this particular beer and the fact that you can't buy it anymore, I'm having to step up my game.
A quick review of the equipment and techniques I can use with it:
I've got a 30qt aluminum pot for boiling/heating water, a turkey fryer burner stand, and a 36qt coleman chest cooler. My intent is to mash with a grain bag inside the chest cooler and do a pour over sparge. This is my first attempt at a mash of this volume and my calculations were performed with an assumed 75% efficiency (this assumptions may need to be modified - input greatly appreciated).
Based upon Stone's Vertical Epic blog
http://blog.stonebrew.com/index.php/121212-vertical-epic-recipe
I've converted to a partial mash:
Ingredients List/Grain Bill
4.50 lbs Pale/Light DME
2.40 lbs Crystal 15L
2.00 lbs Crystal 60L
1.60 lbs Vienna Malt
1.76 lbs Midnight Wheat Malt
0.33 lbs Dark Candi Sugar
2.00 lbs Two-Row
1 vial WLP500 Trappist Ale Yeast
0.75 oz Simcoe Hops
1.00 oz Tettnang Hops
1.00 oz Willamette Hops
7.75g Cinnamon Stick
6.55g Ground Allspice
0.6g Ground Clove
1.20g Ground Nutmeg
3.55g Rosehips
6.55g Sweet Orange Peel
Yesterday – create starter with vial of WLP500 Trappist ale yeast.
Pre-measure mashing, boiling, and whirlpool spices.
MASHING
Heat 10 qts water to 170 degrees and dump into cooler (redneck mashtun). Let the mashtun warm up and pour water back in kettle. Bring back to 170 degrees. Add water back to mashtun. Add crystal, Vienna, Wheat, two-row and mash spices to cooler. Mash at 154 degrees for an hour. Sparge with 10 qts water at 170 degrees.
Add wort back to the kettle, add DME, top water up to 6.5 gallons and bring to boil. Boil until the protein foam goes away. Once foaming has ceased start 90 minute timer.
BOILING
90 minutes
0.75 oz simcoe hops
Boiling spices
30 minutes
1.00 oz Tettnang
1.00 oz Willamette
10 minutes
0.33 lbs Dark Candi Sugar
WHIRLPOOL/CHILLING
Once boil has finished, set kettle in water bath, add whirlpool spices and give a good hard stir to vortex the trub.
Once temp has dropped to below 80 degrees, siphon to fermenter and pitch Trappist Ale yeast starter.
Mashing Spices
Cinnamon stick – 3.55g
Ground Allspice – 3.55g
Ground Clove – 1.78g
Sweet Orange Peel – 3.55g
Rosehips – 3.55g
Boiling Spices
Cinnamon stick – 1.2g
Nutmeg – 1.2
Clove – 0.6g
Whirlpool Spices
Cinnamon stick – 3.00g
Ground Allspice – 3.00g
Ground Clove – 3.00g
Sweet Orange Peel – 3.00g
(thanks to sptaylor for convincing me to upgrade to full boil. I talked SWMBO into a bigger pot)
A quick review of the equipment and techniques I can use with it:
I've got a 30qt aluminum pot for boiling/heating water, a turkey fryer burner stand, and a 36qt coleman chest cooler. My intent is to mash with a grain bag inside the chest cooler and do a pour over sparge. This is my first attempt at a mash of this volume and my calculations were performed with an assumed 75% efficiency (this assumptions may need to be modified - input greatly appreciated).
Based upon Stone's Vertical Epic blog
http://blog.stonebrew.com/index.php/121212-vertical-epic-recipe
I've converted to a partial mash:
Ingredients List/Grain Bill
4.50 lbs Pale/Light DME
2.40 lbs Crystal 15L
2.00 lbs Crystal 60L
1.60 lbs Vienna Malt
1.76 lbs Midnight Wheat Malt
0.33 lbs Dark Candi Sugar
2.00 lbs Two-Row
1 vial WLP500 Trappist Ale Yeast
0.75 oz Simcoe Hops
1.00 oz Tettnang Hops
1.00 oz Willamette Hops
7.75g Cinnamon Stick
6.55g Ground Allspice
0.6g Ground Clove
1.20g Ground Nutmeg
3.55g Rosehips
6.55g Sweet Orange Peel
Yesterday – create starter with vial of WLP500 Trappist ale yeast.
Pre-measure mashing, boiling, and whirlpool spices.
MASHING
Heat 10 qts water to 170 degrees and dump into cooler (redneck mashtun). Let the mashtun warm up and pour water back in kettle. Bring back to 170 degrees. Add water back to mashtun. Add crystal, Vienna, Wheat, two-row and mash spices to cooler. Mash at 154 degrees for an hour. Sparge with 10 qts water at 170 degrees.
Add wort back to the kettle, add DME, top water up to 6.5 gallons and bring to boil. Boil until the protein foam goes away. Once foaming has ceased start 90 minute timer.
BOILING
90 minutes
0.75 oz simcoe hops
Boiling spices
30 minutes
1.00 oz Tettnang
1.00 oz Willamette
10 minutes
0.33 lbs Dark Candi Sugar
WHIRLPOOL/CHILLING
Once boil has finished, set kettle in water bath, add whirlpool spices and give a good hard stir to vortex the trub.
Once temp has dropped to below 80 degrees, siphon to fermenter and pitch Trappist Ale yeast starter.
Mashing Spices
Cinnamon stick – 3.55g
Ground Allspice – 3.55g
Ground Clove – 1.78g
Sweet Orange Peel – 3.55g
Rosehips – 3.55g
Boiling Spices
Cinnamon stick – 1.2g
Nutmeg – 1.2
Clove – 0.6g
Whirlpool Spices
Cinnamon stick – 3.00g
Ground Allspice – 3.00g
Ground Clove – 3.00g
Sweet Orange Peel – 3.00g
(thanks to sptaylor for convincing me to upgrade to full boil. I talked SWMBO into a bigger pot)
