jmitchell3
Well-Known Member
hey crew!
I've decided to brew my third GF all grain batch in June, this time an American Blonde Ale.
Here's the proposed recipe:
For the mash, my first batch achieved 65% efficiency by mashing in around 163F then dropping the temp to 150F for the conversion and adding enzyme there. For the second batch, a stout, I did a step mash,
As far as recipe goes, my first batch did well and was enjoyed by all but I'm trying to nail down the aroma / flavor contributions of each of these specialty malts. So, I'm going to try to do several identical batches just changing the specialty malts so I can get a grip on what each is contributing. This recipe I'm using the adjuncts for body (oats) and starches (corn) and will keep those in each subsequent iteration. I've eliminated the buckwheat component; it will be treated as a "specialty malt" in a subsequent batch. Here are malts I intend to test in this manner:
These are the specialty malts I have on hand. I may pull out the mash tun and do smaller batches just to save on the high price of pale millet. Then again, maybe not. Should have my brewing cut out for the rest of the year!
Any feedback on this recipe or mashing or testing would be appreciated, including any experience and perceptions you all have had with these malts!
I've decided to brew my third GF all grain batch in June, this time an American Blonde Ale.
Here's the proposed recipe:
6 gallons post boil
OG 1.046
FG 1.010
IBU 17
SRM 4.2
Assuming 60% mash efficiency, 90 minute boil
7 lb Grouse Pale Millet Malt
3 lb Flaked Corn
3 lb Flaked Oats
1 lb Grouse CaraMillet Malt
1 oz Willamette at 60 minutes
US-05, 22 g rehydrated
OG 1.046
FG 1.010
IBU 17
SRM 4.2
Assuming 60% mash efficiency, 90 minute boil
7 lb Grouse Pale Millet Malt
3 lb Flaked Corn
3 lb Flaked Oats
1 lb Grouse CaraMillet Malt
1 oz Willamette at 60 minutes
US-05, 22 g rehydrated
For the mash, my first batch achieved 65% efficiency by mashing in around 163F then dropping the temp to 150F for the conversion and adding enzyme there. For the second batch, a stout, I did a step mash,
122F->140F->158F->168F
but only achieved 55% efficiency. Both of those batches I had to add candi syrup and sucrose to shore up the gravities. I imagine the difference in mash efficiency was likely solely due to the better gelatinization of starches in the first batch with an initial rest at 163F. So I'm probably going to try the same, dough in 165F or so (15 minutes?), then drop temp to 152F and mash 120 minutes there.As far as recipe goes, my first batch did well and was enjoyed by all but I'm trying to nail down the aroma / flavor contributions of each of these specialty malts. So, I'm going to try to do several identical batches just changing the specialty malts so I can get a grip on what each is contributing. This recipe I'm using the adjuncts for body (oats) and starches (corn) and will keep those in each subsequent iteration. I've eliminated the buckwheat component; it will be treated as a "specialty malt" in a subsequent batch. Here are malts I intend to test in this manner:
- Grouse CaraMillet
- Grouse Caramel / Crystal Millet
- Grouse Light Roast Millet
- Grouse Munich Millet
- Buckwheat Malt
- Eckert Biscuit Rice Malt
- Eckert Dark Rice Malt
- Eckert James Brown Rice Malt
- Eckert Crystal Rice Malt
- Eckert Gas Hog Rice Malt
These are the specialty malts I have on hand. I may pull out the mash tun and do smaller batches just to save on the high price of pale millet. Then again, maybe not. Should have my brewing cut out for the rest of the year!
Any feedback on this recipe or mashing or testing would be appreciated, including any experience and perceptions you all have had with these malts!