a partial mash question or two :)

[brew_ny]

First let me say not my recipe, it is a recipe for a nut brown ale

what I am trying to figure out is if I understand how to convert a recipe from all grain to a partial mash and can I do it like I think I can

basically substitute a part of the base malt for DME


below is the recipe

Original Gravity: 1.054
Final Gravity: 1.012
IBU: 22.7
Boiling Time (Minutes): 60

for 11 gallon batch all grain

18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %
1.00 lb Victory Malt (25.0 SRM) Grain 4.3 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.1 %

2.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU
2.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU
2 Pkgs Nottingham (Danstar #-) Yeast-Ale


below is what I would like to do for a partial mash recipe

Original Gravity: 1.056
Final Gravity: 1.013
IBU: 24.9
Boiling Time (Minutes): 60


paritial mash 11 gallon batch with a 7 gallon boil


9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 76.6 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.5 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 8.5 %
1.00 lb Victory Malt (25.0 SRM) Grain 4.3 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.1 %
6.00 DME

3.00 oz Fuggles [4.50%] (60 min) Hops 14.7 IBU
3.00 oz Goldings, East Kent [5.00%] (15 min) Hops 8.1 IBU
2 Pkgs Nottingham (Danstar #-) Yeast-Ale


Mash Profile
Name: Single Infusion, Medium Body, Batch Sparge
Mash Grain Weight: 14.5 lb
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Sparge Water: 4.82 gal

Name Description Step Temp Step Time
Mash In Add 5.18 gal of water at 165.9 F 154.0 F 60 min


Am I on the right track to understanding how this works, for me at this time cooling a full boil is a problem with my water (dug well) even saving the water for wash is not something I can do at this time but with cold top off water and some ice I can do that to cool the wort down


I could have used any recipe this one is just an example and something I may like to brew

Thank you all for your knowledge


S_M

 

[Mozart]

I haven't done a lot of partial mashes, but I do read a lot on HBT!

You're on the right track, I think. Generally, when converting an AG brew to a partial mash, one backs off the base malt (which you did), and so long as you still have at least a pound of base malt per pound of specialty grain (which you do) you should be good. Sometimes you can get away with less than a 1:1 ratio, depending on the grains, but it's my understanding that at least 1:1 should work.

Then just substitute 0.6 lbs. of the lightest DME you can get your hands on for each pound of base malt that you removed from the original recipe.

The only other thing I can think of is potentially adjusting your hop schedule based on the different utilization you'll get from your partial boil.

I'm not an expert on this, but I hope this has helped.

 

[brew_ny]

but I do read a lot on HBT!

don't forget and stayed at a Holiday Inn


thank you the reply I am still working on getting the recipe thing together

from what I have read and the recipes I have looked at that was how it appeared to work

all the best and thank you

S_M