Hello everyone,
I consider myself a novice brewer, even though I have a few extract brews under my belt (many of which, at least my friends and I, seemed to enjoy).
I am at a point where I want to start thinking about making the jump to partial mash, and the style of beer that I have in mind for this is a honey nut brown.
First off: an equipment question, if I may. I was planning on gradually acquiring the materials I need to transition from extract to partial to ultimately all grain, and was wondering if I could buy a lauter tun / cooler that would be appropriate for both techniques? Does the smaller grain amount in a partial mash necessitate a smaller cooler to keep the thermodynamics of the process optimal, or for some other unforeseen reason?
Anywho, I sort of compiled this recipe below based on my research from what others have done, but I'm certain it needs some tweaking before I actually do it. I want my beer to have a subtle, if not distinct honey taste (which I understand is hard to do with honey itself), a robust nuttiness, and, well, a definite 'brown' character - hence the honey nut brown moniker.
Please critique mercilessly the following:
Grains:
4 lbs 2-row
0.25 lb Honey malt
0.25 lb Biscuit malt
0.5 lb Caramel Malt
0.5 lb Munich Malt
0.125 lb Chocolate Malt
Additional Fermentables:
3lbs Amber dry malt extract (DME)
1lb Local honey
Hops:
1.00 oz Perle Hops (60 min boil)
0.50 oz Williamette Hops (5 min boil)
Yeast:
1 package British Ale Yeast (Safale S-04)
Clarification:
1.00 tsp Irish Moss
Procedure:
1) Add 2.1 gallons of strike water at 166 F to grain, mash at 154 F for 60 min.
2) Sparge with 3 gallons of water at 172C
3) Fill up brewpot with first wort + sparge wort and bring to a boil.
4) Add the DME, Perle hops, and the Irish moss. Boil for 60 min.
5) With 5 minutes left in the boil, add the Williamette.
6) Cool to pitching temperature, pitch rehydrated yeast.
7) After 2 days of fermentation (fermentation begins, and then noticeably slows down), add honey (diluted to help with viscosity, heated up to ~170 F in water for 10 minutes to pasteurize)
8) Ferment until done (no point in secondary I'm assuming)
9) Bottle with 2/3 cup 'tightly packed' brown sugar.
10)
Yeah, so that was my plan. I'd appreciate any input/advice for this partial mash first timer . Unfortunately I might not get around to brewing this until next month due to a busy work season.
Look forward to reading all your comments!
I consider myself a novice brewer, even though I have a few extract brews under my belt (many of which, at least my friends and I, seemed to enjoy).
I am at a point where I want to start thinking about making the jump to partial mash, and the style of beer that I have in mind for this is a honey nut brown.
First off: an equipment question, if I may. I was planning on gradually acquiring the materials I need to transition from extract to partial to ultimately all grain, and was wondering if I could buy a lauter tun / cooler that would be appropriate for both techniques? Does the smaller grain amount in a partial mash necessitate a smaller cooler to keep the thermodynamics of the process optimal, or for some other unforeseen reason?
Anywho, I sort of compiled this recipe below based on my research from what others have done, but I'm certain it needs some tweaking before I actually do it. I want my beer to have a subtle, if not distinct honey taste (which I understand is hard to do with honey itself), a robust nuttiness, and, well, a definite 'brown' character - hence the honey nut brown moniker.
Please critique mercilessly the following:
Grains:
4 lbs 2-row
0.25 lb Honey malt
0.25 lb Biscuit malt
0.5 lb Caramel Malt
0.5 lb Munich Malt
0.125 lb Chocolate Malt
Additional Fermentables:
3lbs Amber dry malt extract (DME)
1lb Local honey
Hops:
1.00 oz Perle Hops (60 min boil)
0.50 oz Williamette Hops (5 min boil)
Yeast:
1 package British Ale Yeast (Safale S-04)
Clarification:
1.00 tsp Irish Moss
Procedure:
1) Add 2.1 gallons of strike water at 166 F to grain, mash at 154 F for 60 min.
2) Sparge with 3 gallons of water at 172C
3) Fill up brewpot with first wort + sparge wort and bring to a boil.
4) Add the DME, Perle hops, and the Irish moss. Boil for 60 min.
5) With 5 minutes left in the boil, add the Williamette.
6) Cool to pitching temperature, pitch rehydrated yeast.
7) After 2 days of fermentation (fermentation begins, and then noticeably slows down), add honey (diluted to help with viscosity, heated up to ~170 F in water for 10 minutes to pasteurize)
8) Ferment until done (no point in secondary I'm assuming)
9) Bottle with 2/3 cup 'tightly packed' brown sugar.
10)
Yeah, so that was my plan. I'd appreciate any input/advice for this partial mash first timer . Unfortunately I might not get around to brewing this until next month due to a busy work season.
Look forward to reading all your comments!