| Author |
Message |
    
Andrew T. Deutsch (67.41.112.236)
| | Posted on Tuesday, November 18, 2003 - 05:30 pm: | 
|
Ok, here is the recipe I am brewing this weekend (finally). What do you think? I took the Elliot Ness Clone recipe and “expanded” it to do a batch sparge with the first runnings used to make a stout and the second runnings used to make a Schwartzbier or dark lager. Do you have any suggestions or changes?
22.50 lbs. British 2-row lager malt
1.5 lb. 40 DL Crystal Malt
3.5 lb. U.S. Munich Malt
Mash schedule is as follows
122 DF for 30 minutes
150 DF for 60 minutes
168 DF for 30 minutes
sparge with 170 DF water
do 2 batch sparges of 6 ½ gallons each and possibly a 3rd run off of 4 gallons if there is enough sugar left
First runnings (6.5 gallons) Stout
Steep at 170 DF for 30 Minutes the following specialty grains
1 lb Roasted Barley
1 lb Black Patent Malt
1 lb Chocolate Malt
2 lb clove honey with 15 minutes left in boil
1 tsp. irish moss with 15 minutes left in boil
2 oz northern brewer at boil
1 oz northern brewer for 30 min.
1 oz northern brewer for 15 minutes
Fermenting with the WL Irish ale yeast
Second runnings (6.5 gallons) dark lager / schwartzbier
2/3 oz. tettnenger at boil
1 1/3 German Hallertau Hersbrucker at boil
½ oz. german Hallertau Hersbrucker with 15 minutes left
1 tsp. irish moss with 15 minutes left
¼ oz. tettnanger with 5 minutes left
fermenting with wyeast 2206 bavarian lager yeast
My concern is will I get a high enough SG for the second runnings? I more than doubled the initial recipe to account for a low efficiency rating (which I read happens with this type of sparging). Do you think there will be enough sugars left after the second runnings to do a 3rd smaller (3 gallons) batch of a very pale, low alcohol beer? This will be my first attempt at this type of brew session and I am not concerned with meeting specific style guidelines but I do want the beer to be drinkable. |
Bill Pierce (24.141.63.119)
| | Posted on Tuesday, November 18, 2003 - 05:43 pm: |
|
I think a protein rest is neither necessary nor desirable with this malt. Also, 10 minutes is sufficient for mashout; 30 minutes is excessive. |
Andrew T. Deutsch (67.41.112.236)
| | Posted on Tuesday, November 18, 2003 - 05:45 pm: |
|
Recipe adjusted, thanks Bill!! |
|
Brews and Views Archive 2003