I just completed my first partial mash 
It is a lot easier than I was expecting too.
I decided to make a Lager for my new keg. As it was my first Partial, I decided to keep it reasonably easy. I added 2.5kg of Pilsner malt to a large grain bag and mashed it on the stove top. I added the grain to 5L of water and held it at 56C for 30 minutes (I know a protein rest is not considered necessary for fully modified 2 row malt but I decided to give it a try). I then added 2L of boiling water and brought the temp up to 65C which I held for 45 minutes. I then brought the temp up to 70C for 20 minutes before raising it to 75C to finish. I sparged with 5L of 76C water into the kettle. I also steeped 250g of Carahell (?) at 71C for 20 minutes then strained into the kettle too. After bringing the wort to the boil, I added 1.5kg of liquid LME. I added 40g of Hallertau hops at 60 minutes (from end of boil), 15g at 30m, 15g at 15m, 15g at 5 m and 15g at flame out. I then chilled the wort and strained it into my fermenter with 10L of cold water. I ended up with 22L of 21C wort so I pitched my yeast starter which was looking very healthy. My OG was 1045 at 21C which is what I was aiming for.
I am planning on making a Pilsner in two weeks in a similar way. I will only be using 1.5kg of Pilsner malt and I won't use any cara. I will be adding 400g of yellow box honey to lighten the body though. I have 100g of Saaz hops in the freezer but only intend on using 60g all up. As the Saaz hops are quite citrussy and a little spicy, I am going to add 2 or 3 lemons to the secondary fermenter and maybe a couple of granny smith apples. Does anyone have any ideas or suggestions before I try this?
Cheers,
Josh
It is a lot easier than I was expecting too.I decided to make a Lager for my new keg. As it was my first Partial, I decided to keep it reasonably easy. I added 2.5kg of Pilsner malt to a large grain bag and mashed it on the stove top. I added the grain to 5L of water and held it at 56C for 30 minutes (I know a protein rest is not considered necessary for fully modified 2 row malt but I decided to give it a try). I then added 2L of boiling water and brought the temp up to 65C which I held for 45 minutes. I then brought the temp up to 70C for 20 minutes before raising it to 75C to finish. I sparged with 5L of 76C water into the kettle. I also steeped 250g of Carahell (?) at 71C for 20 minutes then strained into the kettle too. After bringing the wort to the boil, I added 1.5kg of liquid LME. I added 40g of Hallertau hops at 60 minutes (from end of boil), 15g at 30m, 15g at 15m, 15g at 5 m and 15g at flame out. I then chilled the wort and strained it into my fermenter with 10L of cold water. I ended up with 22L of 21C wort so I pitched my yeast starter which was looking very healthy. My OG was 1045 at 21C which is what I was aiming for.
I am planning on making a Pilsner in two weeks in a similar way. I will only be using 1.5kg of Pilsner malt and I won't use any cara. I will be adding 400g of yellow box honey to lighten the body though. I have 100g of Saaz hops in the freezer but only intend on using 60g all up. As the Saaz hops are quite citrussy and a little spicy, I am going to add 2 or 3 lemons to the secondary fermenter and maybe a couple of granny smith apples. Does anyone have any ideas or suggestions before I try this?
Cheers,
Josh
