Partial Mash Recipe
Submitted By: giangiuli (Shared)
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|Brewer: Jason G.|| |
|Batch Size: 5.00 gal||Style: California Common Beer (7B)|
|Boil Size: 4.27 gal||Style Guide: BJCP 2008|
|Color: 9.0 SRM||Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash|
|Bitterness: 28.2 IBUs||Boil Time: 60 min|
|Est OG: 1.076 (18.4° P)||Mash Profile: Single Infusion, Light Body, No Mash Out|
|Est FG: 1.012 SG (3.2° P)||Fermentation: Ale, Two Stage|
|ABV: 8.4%||Taste Rating: 30.0|
||Gypsum (Calcium Sulfate) (Mash 60 min)
||Caramel/Crystal Malt - 40L (40.0 SRM)
||Wheat, Flaked (1.6 SRM)
||Pale Malt (2 Row) US (2.0 SRM)
|6 lbs 8.00 oz
||Pale Liquid Extract (8.0 SRM)
||Northern Brewer [8.5%] - Boil 60 min
||Northern Brewer [8.5%] - Boil 10 min
||Irish Moss (Boil 10 min)
||Saflager Lager (DCL/Fermentis #W-34/70)
||Honey (1.0 SRM)
||Peaches (Secondary 1 weeks)
Taste NotesWhen tasted after the primary fermentation had completed, it was very good. Tasted like a wonderful California Common beer with a bit more hoppiness.
When tasted after secondary (after fruit puree addition), the beer tasted of a good amount of apricot however the great beer flavor seemed absent. Hopefully this will balance out a bit during carbonation and conditioning.
Notes6 lbs peaches fresh, cut and smoked for 1 hour with some bourbon, then cubed and frozen with pectin enzyme for use later during secondary fermentation.
Brew day went well and no mistakes were noted. Excellent sanitation was used all the way through. Primary fermentation was done in a glass fermenter for eight days. Secondary was done in the plastic fermentation bucket as used with fruit beers for eight days with the peaches added.
A yeast nutrient was used and Safale 05 ale dry yeast was used. Fermentation started quickly and lasted several days.