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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * December 9, 2003 * Partial mash < Previous Next >

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Irish StoutsPatrick C. Smith11-19-03  05:06 pm
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Ken Durning (68.98.41.106)
Posted on Wednesday, November 19, 2003 - 12:36 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I just bought some stuff to brew a batch of brown ale, and was wondering how best to do a partial mash with the stuff. In addition to the lme, hops, and dme, it includes:

.75lb crystal 60l
.25lb chocolate
.25lb belg. biscuit
.50lb carapils
.50lb 6-row

I know some of these grains need to be mashed. I have a grain bag for my kettle, and was wondering if I can just let them sit at 150 for an hour and rinse with hot water, or do I need to do any other rests. How much water would you guys recommend to mash this stuff in?

Thanks,
Ken
 

chumley (199.92.192.126)
Posted on Wednesday, November 19, 2003 - 01:26 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The only thing you have to mash here is the 6-row, possibly the carapils if its from Briess. I would be more inclined to pull them out. If you want to "practice" mashing try adding 3 qts of 163°F water to your grains in the bag, and rinsing them with another 3 quarts of 170°-180°F water after an hour.
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, November 19, 2003 - 02:55 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Save partial mashing for another beer that really requires it. I can't see why a recipe would include half a pound of 6-row malt; it can be eliminated. As for the CaraPils, if you really need more body you could use 4-5 oz. of malto-dextrin. That would leave the crystal, chocolate and biscuit malt, all of which can be steeped.
 

Ken Durning (68.98.41.106)
Posted on Wednesday, November 19, 2003 - 04:39 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The brew shop already ground and mixed the stuff together, so I guess I am stuck mashing it... or am I. Their instructions say to hold grain at 152 for .5hrs. Would this work okay?
 

Dan Mourglea (67.240.59.125)
Posted on Wednesday, November 19, 2003 - 04:47 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

yeah, that should work. . .I'm guessing all the grains you listed were ground together? I'd just heed Chumley's recommendations--I wouldn't want the unconverted starches from the 6-row and biscuit in my beer (that'd result from just steeping them all).
 

Bill Pierce (24.141.63.119)
Posted on Wednesday, November 19, 2003 - 01:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If the grains are already mixed, yes, they need to be mashed. You also need more base malt; add another pound of six-row. That's a total of 3 lbs. of malt. Mix the grain well with a little less than 4 quarts of 160 F water, cover and keep in a warm place for 45-60 minutes. Strain in a colander and then sparge with another 5.5 quarts of 180 F water, collecting the runoff and boiling it with the extract. Count on about 60 percent efficiency for the mashed grain.
 

Patrick C. Smith (209.179.168.55)
Posted on Wednesday, November 19, 2003 - 05:02 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

What is best extract for an Irish Stout? Has anybody ever used MountMellick extract?

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