Partial Mash Recipe
Submitted By: shubing (Shared)
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|Brewer: Steve Hubing|| |
|Batch Size: 5.00 gal||Style: Cream Ale ( 6A)|
|Boil Size: 6.50 gal||Style Guide: BJCP 2008|
|Color: 3.3 SRM||Equipment: Brew Pot - Polarware (10 Gallon)|
|Bitterness: 14.7 IBUs||Boil Time: 60 min|
|Est OG: 1.052 (12.9° P)||Mash Profile: Single Infusion, Light Body, No Mash Out|
|Est FG: 1.007 SG (1.9° P)||Fermentation: Ale, Two Stage|
|ABV: 5.9%||Taste Rating: 30.0|
||Oats, Flaked (1.0 SRM)
||Pale Malt (6 Row) US (2.0 SRM)
||Extra Light Dry Extract (3.0 SRM)
|3 lbs 4.80 oz
||Pilsner Liquid Extract (3.5 SRM)
||Corn Sugar (Dextrose) (0.0 SRM)
||Willamette [6.4%] - Boil 60 min
||Irish Moss (Boil 10 min)
||Willamette [6.4%] - Boil 5 min
||Cascade [5.0%] - Boil 1 min
||Cream Ale Yeast Blend (White Labs #WLP080)
Taste NotesThis is an excellent beer. Don, Jim, Johnny all agree.
NotesThis is a partial mash brew using 6 row barley and flake oats. Brew was designed by Karl at Bull Falls Brewing Supplies in Wausau
-- Chrushed barley with grain
-- Took yeast out of frig to warm it to room temp
-- Heated 1 gal of tap water to 160, also heated another 1 gal of tap water to 160 for adding if needed
-- Put crushed grain and oats into sock and then into water
-- Maintained temp at ~ 155 using heat on stove and towels wraped around pot.
-- After 1 hour took grain out of water and let drip. Transfered wort into 3 gal pot with measured 2 gal mark
-- Put grain sock into the other 1 gal of water which was at 165. Soaked for 5 min then removed sock
-- Added this wort to 3 gal pot and added enough water to bring to a total of 2 gal.
-- Added this 2 gal of wort to 4.5 gal of water in 10 gal brew pot and heated to ~160 or so
-- Added LME and DME with stirring
-- Heated to boiling and let go through hot break
-- Added 1/2 oz Willimet hops for 60 min boil
-- Hydraed irish moss with 100ml water
-- At 10 min mark added irish moss and put in cooler
-- At 5 min added 1/2 oz Willimet hops for 5 min boil
-- At 1 min added 1 oz of my Cascade hops
-- At 0 min cooled wort to 70 with wort cooler
-- Set pot on table and whirlpooled
-- Set a 6 gal carboy below pot and transfered wort into it
-- Added ~ 1 qt water to bring to 5 gal mark
-- Took sample -- SPG = 1.042 (SPG low because will add 1 lb sugar after primary ferment done)
-- Moved to basement
-- Used oxygen and stone to oxygenate by bubbling O2 into wort for 50 sec
-- Sanitized outside of yeast vial and a funnel
-- Opened yeast vial over funnel and poured in. There was preasure in vial so it foamed out a little, next time be more careful
-- Put on air lock
-- Temp of wort ~ 65, temp of room ~62
** 4-2 **
-- It took about 30 hours to start fermenting. I had raised temp of room to about 67 which may have helped it to start. After it started I turned down the room temp
** 4-3 **
-- Fermenting pretty good and not foaming up too much
-- room temp 62
** 4-4 **
-- Checked in the morning and air lock was full of foam and not bubbling
-- Took out cork and built up preasure caused foam to shoot out.
-- No harm done, cleaned and sanitized outside of carboy
-- put on a blow out tube. Tube was only 1/4 ID which was really to small but seemed to work.
-- room temp 62
** 4-5 2000 **
-- Changed blow off tube to a 1 inch ID tube
-- Brought 1.5 cups of tap water to boil, turned off heat, then added 1 lb of corn sugar and dissolved.
-- Boiled for 5 min and let cool over night.
** 4-6 0700 **
-- Added cooled corn sugar solution to wort
-- 1200 has started bubbling faster again.
** 5/20/12 **
-- Transfered to Korney
-- Put 10 psi on it.
-- SPG = 1.006
-- nice color and pretty clear
-- Tasted good. Will be a nice light summer beer, but with a punch.