New Brew
0 views
Skip to first unread message
pete.jen...@gmail.com
Mar 28, 2008, 2:10:59 PM3/28/08
to Middle Kingdom Brewers
Have something in I am calling "Mad Malcolm's Red Beltoberfest"
Brewed on:3/28/2008
Brewer: Pete Jensen, Partial Grain
Collect: 3.8 gallons US
Boil: 60 (min)
Finish: 3 gallons US
Evap %/hr: 20
Dilution: Dilute with: 2.00gallons US
Diluted specs:IBU: 21, SRM: 7.8, OG:
1.054
Total volume: 5.00gallons US
Yeast: Danstar Nottingham Dry Ale Yeast, set in culture the
night before with water and light corn syrup
Malts / Fermentables: Amount:
American Black Patent 1.00 oz (Mash)
American Crystal 60L 0.75 lb (Mash)
Honey 1.50 lb
Light Dry Malt Extract 2.00 lb
Light Malt Extract Syrup 3.30 lb
Oats (Flaked) 0.30 lb
Total: 7.91 lb
Hops: Amount: Type: Alpha:
Add: Minutes:
Willamette 1.00 oz Pellet 5.5
Boil 60
Willamette 1.00 oz Pellet 5.5
Boil 10
Glacier 1.00 oz Leaf 4.5
Dry To be added in secondary
Mash Schedule
Rest End Method: Time: Directions:
Temp Temp
95.0 F 95.0 infusion 30 Mash in with 1.1
quart US of water at 104.0 F
105.0F 105.0 infusion 30 Add 0.1 quart US of
water at 212.0 F
122.0F 122.0 infusion 30 Add 0.3 quart US of
water at 212.0 F
149.0F 149.0 infusion 30 Add 0.7 quart US of
water at 212.0 F
155.0F 155.0 infusion 30 Add 0.3 quart US of
water at 212.0 F
168.0F 168.0 infusion 30 Add 0.8 quart US of
water at 212.0 F
170.0F 170.0 batch sparge10 Batch 1: add 2.3 quart
US. Collect: 5.0 quart US
170.0F 170.0 batch sparge10 Batch 2: add 5.0 quart
US. Collect: 5.0 quart US
170.0F 170.0 batch sparge10 Batch 3: add 5.0 quart
US. Collect: 5.0 quart US
Miscellaneous Ingredients
Ingredient: Amount: Units:
Irish Moss 1.00 tsp
Gypsum 2.00 tsp
Vanilla Bean, split 1
I had a final Wort Specific Gravity of 1.054; based on this I think I
am looking at between 5.25 to 5.5 ABV in the final product. My
software predicted 1.056. Not too bad, I think
This is a partial grain brew, and for the mash I used the above
steps, gradually increasing the temperature. I heated the grain and
water to 104 degrees F., and then placed the pot in an oven set at
250; every half hour I added the quantity of boiling water indicated
to bring it up to the next temperature, and placed it back in the
oven, covered.
It started bubbling in an HOUR.
Brewed on:3/28/2008
Brewer: Pete Jensen, Partial Grain
Collect: 3.8 gallons US
Boil: 60 (min)
Finish: 3 gallons US
Evap %/hr: 20
Dilution: Dilute with: 2.00gallons US
Diluted specs:IBU: 21, SRM: 7.8, OG:
1.054
Total volume: 5.00gallons US
Yeast: Danstar Nottingham Dry Ale Yeast, set in culture the
night before with water and light corn syrup
Malts / Fermentables: Amount:
American Black Patent 1.00 oz (Mash)
American Crystal 60L 0.75 lb (Mash)
Honey 1.50 lb
Light Dry Malt Extract 2.00 lb
Light Malt Extract Syrup 3.30 lb
Oats (Flaked) 0.30 lb
Total: 7.91 lb
Hops: Amount: Type: Alpha:
Add: Minutes:
Willamette 1.00 oz Pellet 5.5
Boil 60
Willamette 1.00 oz Pellet 5.5
Boil 10
Glacier 1.00 oz Leaf 4.5
Dry To be added in secondary
Mash Schedule
Rest End Method: Time: Directions:
Temp Temp
95.0 F 95.0 infusion 30 Mash in with 1.1
quart US of water at 104.0 F
105.0F 105.0 infusion 30 Add 0.1 quart US of
water at 212.0 F
122.0F 122.0 infusion 30 Add 0.3 quart US of
water at 212.0 F
149.0F 149.0 infusion 30 Add 0.7 quart US of
water at 212.0 F
155.0F 155.0 infusion 30 Add 0.3 quart US of
water at 212.0 F
168.0F 168.0 infusion 30 Add 0.8 quart US of
water at 212.0 F
170.0F 170.0 batch sparge10 Batch 1: add 2.3 quart
US. Collect: 5.0 quart US
170.0F 170.0 batch sparge10 Batch 2: add 5.0 quart
US. Collect: 5.0 quart US
170.0F 170.0 batch sparge10 Batch 3: add 5.0 quart
US. Collect: 5.0 quart US
Miscellaneous Ingredients
Ingredient: Amount: Units:
Irish Moss 1.00 tsp
Gypsum 2.00 tsp
Vanilla Bean, split 1
I had a final Wort Specific Gravity of 1.054; based on this I think I
am looking at between 5.25 to 5.5 ABV in the final product. My
software predicted 1.056. Not too bad, I think
This is a partial grain brew, and for the mash I used the above
steps, gradually increasing the temperature. I heated the grain and
water to 104 degrees F., and then placed the pot in an oven set at
250; every half hour I added the quantity of boiling water indicated
to bring it up to the next temperature, and placed it back in the
oven, covered.
It started bubbling in an HOUR.
Reply all
Reply to author
Forward
0 new messages