manaen said:
Got a fav partial recipe for me JM?
Maybe an caramel/toffee english pale?
anyone else?
[post="60519"][/post]
Ask and ye shall receive!
Ok, here's a part mash english ale that I've done a while ago. Its been about 6 weeks in the bottle and is shaping up quite well IMHO...
Here's the promash recipe;
Trough Lolly's English Bitter - Part Mash
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
08-C English Pale Ale, Extra Special/Strong Bitter
Min OG: 1.048 Max OG: 1.072
Min IBU: 30 Max IBU: 60
Min Clr: 15 Max Clr: 47 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 22.00 Wort Size (L): 11.00
Total Grain (kg): 4.00
Anticipated OG: 1.053 Plato: 12.98
Anticipated EBC: 19.2
Anticipated IBU: 41.4
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 12.22 L
Pre-Boil Gravity: 1.095 SG 22.56 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
42.5 1.70 kg. Coopers LME - Pale Australia 1.038 8
25.0 1.00 kg. IMC Ale Malt Australia 1.038 4
7.5 0.30 kg. Brown Sugar (dark) Generic 1.046 158
7.5 0.30 kg. Bairds Munich Malt Great Britain 1.037 13
5.0 0.20 kg. Weyermann Carapils (Carafoam) Germany 1.037 3
12.5 0.50 kg. Bairds Stout Malt Great Britain 1.037 5
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
19.00 g. Generic - Kit Hops Pellet 9.00 20.0 60 min.
20.00 g. Goldings - USA Pellet 7.00 16.4 60 min.
15.00 g. Hallertauer Pellet 4.70 2.8 20 min.
15.00 g. Cascade Pellet 6.30 2.2 10 min.
Yeast
-----
WYeast 1028 London Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain kg: 2.00
Water Qts: 6.34 - Before Additional Infusions
Water L: 6.00 - Before Additional Infusions
L Water Per kg Grain: 3.00 - Before Additional Infusions
Saccharification Rest Temp : 64 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 70 Time: 20
Total Mash Volume L: 7.33 - Dough-In Infusion Only
All temperature measurements are degrees Celsius.
-------------
Ok, now a couple of points regarding this one. Try to use either 1028 London Ale yeast or a sachet of S-04 dry English Ale (Whitbread) yeast and if you use S-04, keep the fermenter under 20C to avoid excessive fruity esters. The recipe is based on an 11L boil volume (actually 12.2L at the start of the boil) and the efficiency of this recipe is based on actual final gravities and volumes.
The Coopers LME - Pale is actually a can of Coopers Draught. And because I used a can of hopped concentrate, I manually added 20IBU's of generic hops in the hop bill to account for the hopped concentrate and ensure I didn't overhop the boil. I always add the kit at flameout and gently stir through, so I don't lose any aroma or hop flavours from the kit.
In hindsight, I will swap the 300g of Bairds Munich for 300g of Thomas Fawcett Pale Crystal malt, steeped in a grain bag to give me the caramel sweetness that such an ale needs. My picnic esky restricts me to about 2kg of grain, hence the grainbill adding up to 2kg plus sugar and kit concentrate. If you can, increase the carapils to 300g - it's great stuff for adding body and head to the brew, without darkening it or oversweetening it (the crystal malt will do that anyway, much to JM's distaste!!
h34r: He doesn't like crystal malt
)
As for the hop bill, add some more Goldings to give you at least 20 IBU's - in this case, I'd increase the Goldings to at least 25g (it all depends on the A/A% strength of your Goldings) and you might like to try Willamette or some more Goldings in lieu of the Cascade addition that I did late in the boil. The Goldings I used were the Yakima / USA type, not English Kent Goldings and they are more softly perfumed, so you need to add more if you want to use them for aroma or flavouring. At 7% A/A they also do a good bittering job...
I mashed for an hour at 64C and it seemed to do the trick - you might want to mash a tad warmer if you like a bit more body in your brew - 66C is fine but remember, you have Carapils in the mash so don't mash too hot or you'll have trouble getting the FG below 1.012. My FG was in fact 1.008 from a starting gravity of 1.045...You need at least 1 week in primary and 4 weeks in secondary - preferably in the fridge if you can. Bulk prime with dextrose to suit your carbonation level, or keg...
Ahhh, stuffit - all this talk about English Pales means I'm gonna open another bottle now!
Cheers,
TL :chug:
Edit: spelling.
