| Author |
Message |
    
Ken Durning (68.98.41.106)
| | Posted on Wednesday, November 19, 2003 - 12:36 am: | 
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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: |
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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: |
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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: |
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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: |
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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: |
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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: |
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What is best extract for an Irish Stout? Has anybody ever used MountMellick extract? |
Brews and Views Archive 2003 
