12.31.04
Posted in homebrewing at 1:57 pm by
Wednesday I tried my very first partial mash recipe. I hadn’t really intended to do so, but it just seemed to work out that way. Here’s the recipe along with list of things I needed in order to become a partial masher.
First, the partial mash equippment list.
A Mash Tun - Basically this is another brewkettle, but it doesn’t need to be as big as the first. I bought a 16 quart capacity (I brew with a 20 quart.)
a strainer - buy the biggest strainer you can get your hands on. The bigger your grainbill the more it will need to hold. As it stood this time I had to sparge 3 strainer-fuls of grain.
a stainless steel ladle
Okay, now on to the recipe.
Happy New Year Hefeweisen
Crush:
1 1/2 lbs of wheat malt
1/2 lbs of 10L Crystal Malt
1/2 lbs of rye malt
4 oz. of rice hulls
Mash in 2.5 gallons of water
at 105 degrees fairenheit for 20 minutes
at 120 degrees fairenheit for 20 minutes
at 152 degrees fairenheit for 45 minutes
Drain wort into brewkettle straining out mashed grain
Sparge (rinse) mashed grain with 1 gal H2O at 170 deg. F.
(basically you hold the strainer over the brewkettle and the rest of the wort and take your brand spanking new stainless steel ladle and ladle a gallon of H20 over the grain allowing the sparge water to rinse the grains with the outflow landing in the brewkettle.)
Bring to boil then add:
5 1/2 lbs of Wheat Malt Extract (LME) (a 50-50 wheat/barley blend)
1 lb of Malto-Dextrin powder
1 oz of Galena Hops (11% AA)
Boil 30 minutes then add:
1/2 oz of Saaz hops (3% AA)
Boil 25 minutes then add:
1/2 oz of Saaz hops (3% AA)
Boil 5 more minutes then kill heat, bring wort to 80 degrees fairenheit.
Top up to 5 1/4 gallons in primary fermenter.
Pitch yeast:
White Labs Hefeweisen ale yeast (they have a number of different kinds, I used just the regular.)
Aerate wort and leave to ferment.
Fermentation schedule:
7-9 days primary fermentation at 65 F.
2-3 weeks secondary
Prime and bottle with:
1 cup corn sugar
Bottle condition for 2 weeks
The OG on this one came out at about 1.056. That seems just a hair on the high side, but there will be a reasonable proportion of unfermentables in this beer (the malto-dextrin, etc.) It should have lots of body as the FG should also be a touch higher than normal. Perhaps, around 1.016 or so. We’ll have to see.
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Posted in homebrewing at 1:57 pm by
Wednesday I tried my very first partial mash recipe. I hadn’t really intended to do so, but it just seemed to work out that way. Here’s the recipe along with list of things I needed in order to become a partial masher.
First, the partial mash equippment list.
A Mash Tun - Basically this is another brewkettle, but it doesn’t need to be as big as the first. I bought a 16 quart capacity (I brew with a 20 quart.)
a strainer - buy the biggest strainer you can get your hands on. The bigger your grainbill the more it will need to hold. As it stood this time I had to sparge 3 strainer-fuls of grain.
a stainless steel ladle
Okay, now on to the recipe.
Happy New Year Hefeweisen
Crush:
1 1/2 lbs of wheat malt
1/2 lbs of 10L Crystal Malt
1/2 lbs of rye malt
4 oz. of rice hulls
Mash in 2.5 gallons of water
at 105 degrees fairenheit for 20 minutes
at 120 degrees fairenheit for 20 minutes
at 152 degrees fairenheit for 45 minutes
Drain wort into brewkettle straining out mashed grain
Sparge (rinse) mashed grain with 1 gal H2O at 170 deg. F.
(basically you hold the strainer over the brewkettle and the rest of the wort and take your brand spanking new stainless steel ladle and ladle a gallon of H20 over the grain allowing the sparge water to rinse the grains with the outflow landing in the brewkettle.)
Bring to boil then add:
5 1/2 lbs of Wheat Malt Extract (LME) (a 50-50 wheat/barley blend)
1 lb of Malto-Dextrin powder
1 oz of Galena Hops (11% AA)
Boil 30 minutes then add:
1/2 oz of Saaz hops (3% AA)
Boil 25 minutes then add:
1/2 oz of Saaz hops (3% AA)
Boil 5 more minutes then kill heat, bring wort to 80 degrees fairenheit.
Top up to 5 1/4 gallons in primary fermenter.
Pitch yeast:
White Labs Hefeweisen ale yeast (they have a number of different kinds, I used just the regular.)
Aerate wort and leave to ferment.
Fermentation schedule:
7-9 days primary fermentation at 65 F.
2-3 weeks secondary
Prime and bottle with:
1 cup corn sugar
Bottle condition for 2 weeks
The OG on this one came out at about 1.056. That seems just a hair on the high side, but there will be a reasonable proportion of unfermentables in this beer (the malto-dextrin, etc.) It should have lots of body as the FG should also be a touch higher than normal. Perhaps, around 1.016 or so. We’ll have to see.
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Streak said,
December 31, 2004 at 11:30 pm
Damn, you are really cranking it out. How have your other brews turned out? You are inspiring me.
Brandon said,
January 1, 2005 at 1:17 pm
My first and second have been bottled and have conditioned. They turned out nicely. I think I’m going to prime with corn sugar rather than Dry Malt Extract from now on…I just like a little more carbonated beer.
Mainsheet said,
January 3, 2005 at 4:10 pm
You really are going after it, Brandon. Are you thinking about forgetting about the grad school game to be a braumeister?
You might want to keep in mind that your household limit is 200 gallons/year …
re: Priming
Like you, I like a little more carbonation in my beer, and so I use corn sugar. One thing you might want to think about is setting aside some wort just before pitching your yeast to use as gyle.
Papazian (Joy of Home Brewing) gives the formula as G = 3*W/B, where G is the gyle volume in quarts, W the wort volume in gallons, and Balling the wort specific gravity in degrees Balling. You have to hold it out in the refrigerator in a sealed, sanitized, container. Add it as you would corn sugar just before bottling.
Audrey — who’s got a bucket of Cerveza Limon in primary fermentation right now.
Garth said,
January 19, 2005 at 4:35 am
Another home brewing christian …excellent! I am saving up for the keg system and my favourite is the dark stuff!
you’re Aussie beer brewing christian mate…
Garh@emergingblurb
clasher said,
January 21, 2005 at 10:31 pm
BC… nice work, it’s glip here, I’ll eventually post some stuff about my homebrewing, but don’t hold your breath.
If you’re going through the trouble to partial mash, why not go all the way… I’m going to build a system so I can batch sparging it seems to me that is isn’t really all that work, and it produces excellent beers. Another bonus is that it is cheap to build.
I also have started to build a kegging system, so far I have free fridge (curbside special) and I bought two used pepsi kegs off ebay… corny kegs they’re called, instead of going all-grain, this is another option that can really make homebrewing even better… draught beer at home.
That’s basically what I’m thinking about, I can’t wait to brew again, I promise to document my next beer, a belgian wit (extract w/ steeped grains)… unfortunately I don’t think I’ll have the kegerator ready, but wits are good in bottles.
Scott said,
August 15, 2006 at 11:14 am
Not to be a pest, but I thought I would let you in on why your beer was a little on the “heavy” side. None of the grains you mashed contains a significant amount of enzymes, including wheat malt and specialty malts. Therefore, very few of the starches and carbohydrates was converted to sugar. Next time, I would reccomend using at least between 40-50% Pale or Lager grain. The enzymes in these barley grains aren’t cooked out, as they are with many Crystal and Specialty malts. They will allow your yeast to more easily ferment your beer.
Happy Brewing