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Topics - smthgfshy

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Extract/Partial Mash Brewing / second attempt....hopgoblin
« on: February 03, 2011, 02:12:48 PM »
45% 5 lbsAlexander's Pale LME
27% 3 lbs Pilsner Malt DME
9% 1 lb American Crystal 10L
7% 12oz Munich Malt - 10L
7% 12oz Candi Sugar, Clear
2% 4oz Pilsner (2 Row) Ger
2% 4oz Cara-Pils/Dextrine

Batch size: 5.0 gallons 
Original Gravity 1.066
Final Gravity 1.012
Mash Efficiency 75% 

use time oz variety form aa
boil 60 mins 1.0 Centennial info  pellet 8.5
boil 45 mins 0.75 Centennial info  pellet 8.5
boil 30 mins 0.5 Saaz info  leaf 5.2
boil 15 mins 0.5 Saaz info  leaf 5.2
post-boil 10 mins 1.0 Saaz info  leaf 5.2
dry hop 7 days 2.0 Chinook info  leaf 12.7

Boil: 4.0 avg gallons for  60 minutes  Bitterness
49.0 IBU / 15 HBU
yeast White Labs Belgian Ale (WLP550)
Alcohol 7.2% ABV
boil 15 min 1 tsp  Irish Moss info 

I constructed this recipe from cali-belgique and hobblen chouffe.  Whaddya think?? 
In my eternal noobness, geekiness, and are my Q's for all you O'Lightened ones.....

I'm wanting to practice a step infusion from 130 (30min) to 150 (30 min) with 4X (2 gal) the amount of needed water. I'm hoping to get a better efficency and develop a deeper flavor profile.  Will I achieve this when only 1 lb of grain actually needs conversion?  I am correct assuming only the munich and pilsner malts need a 60 min conversion right?

I'm planning on adding the sugar and 1/4 of the DME and LME at the end of the boil.  What pro's/con's and flavor differences will there be?

In boiling 4 gal (2 mash + 2 sparge) to extract as much hop flavor as possible.  Is this OK?  I also figure to have 3.5 gal left over and 2 in the fermenter for a total of 5.5.  Is this too much?  Should I expect a lower OG, even though I tried to increase my efficency?

That's it this time.  I'll be more patient with this that I have some homebrew to tide me over. 


Extract/Partial Mash Brewing / First attempt.....
« on: December 21, 2010, 12:57:41 PM »
Hello boys and girls!!  As you can see this is my first post and you won't be an asshole if you assume that I'm new to brewing.  I've been enjoying "quality" beers for a little over a year now and as my midsection and appreciation for good beers has expanded, my thirst to try new styles has not been quenched.  Just about a month ago my girlfriend gave me a homebrew kit (2 carboys) for my b-day.  I read Papizan's book and made the canned beer/extract kit that came with it.  I've yet to taste the results as I'm away from home currently visiting the relatives, etc...  My beer hasn't been the only thing fermenting and conditioning in the last mind and taste buds are going crazy thinking of what to brew next.  This is where the collective wisdom of the beer drinking cyberweb of the AHA gets pitched.....

I've decided, for my second only brew (first partial/mini mash), to brew an imperial red IPA.  I tried to find (and found) recipes for Shark Attack, Lagunitas, Hop Head Red, etc....  I found myself confused not from too much homebrew, but, obviously, from a lack of it.  I found this recipe for an imperial red:

Mini Mash- 2.5 lbs Munich
.5 lbs Crystal 120
.75 lbs Crystal 60
.25 lbs Chocolate
6 lbs Pale LME
3.15 lbs Munich LME
Hops: 1 oz Pacific Gem @ 60 (16% AAU)
2 oz Whole leaf Cascade @ 30
2 oz Whole leaf Cascade @ 5
Dry Hop: 2 oz Whole Leaf Cascade
Yeast: 1056 American Ale

...but decided to add . 5 lbs of rye malt, substitute the 3.15 lbs of Munich LME with 3 lbs of Wheat Malt extract, use 1oz of Chinook hops instead of the Pacific Gem, reduce the amount of chocolate malt, and use 1 oz of Amarillo too.  Here's the new recipe that I'm thinking of:

Mini Mash- 2.5 lbs Munich
.5 lbs Crystal 120
.75 lbs Crystal 60
.5 lbs rye
.125 lbs Chocolate
6 lbs Pale LME
3 lbs Wheat Malt extract
1 oz Chinook @ 60 (pellet)
1 oz Amarillo @ 60 (pellet)
2 oz Cascade @ 30 (pellet)
2 oz Cascade @ 5 (pellet)
Dry Hop: 2 oz Whole Leaf Cascade
Yeast: 1056 American Ale
1 oz Irish Moss what's next...????  Where do I go from here?  How the heck do I not waste $80 of ingredients?  Yes, I've read Papizan's appropriate sections and I'm still nervous....(need another homebrew I guess).  What suggestions do you have?  I've never done a partial mash...steeping grains, never added hops, never had to hold temperatures, never dry hopped.  No longer do I want to be on the consumer side of homebrew.....I want to produce!!!  Go big or go home.  The woman at the register scoffed at my experience and hacked a very sarcastic "good luck" as I walked out.  She'll never know.  Help me make it great!!

How much water do I use when steeping almost 4.5 lbs of malt? 
What temp should I steep at?
How many grain bags should I use?
Do I need to sparge at a certain temp? and how much water do I use?
When should I add the extract?  How much? Which types?
Should I use a bag for the hops or let them go into the primary fermenter?
How do I know when to transfer (siphon) the beer into the secondary?
How do I know when to bottle (rack)?
Do I add the dry hops when transfering into the secondary or do I steep them and add to the wort with sugar at bottling time?
Should I add the hops in a different order and/or boil for different times? 
I've also got Irish Moss.  When should I add this?
Should I ferment/condition at certain temps?

I'm a complete NOOB!!!  I know, I know.  And I'll re-read my books (Papizan & Palmer) again before starting this batch.  I'm sure most of these questions have been addressed here....and yes I've read the 101 section...but I want your opinions and suggestions boys and girls...ladies and gents....fellow zymurgists. 

Thank you!!!!

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