maggotbrain65
Well-Known Member
Hi guys,
First post here! Unfortunately its a problem post. I have just done my first partial mash brew with the following ingredients for an American Pale Ale taken from this website.
2.2kg JWM Traditional Ale Malt
0.8 kg JWM Export Pilsner
0.5 kg Generic DME - Light
0.35 kg Corn Sugar
0.15 kg JWM Wheat Malt
0.05 kg JWM Crystal 140
19 g Pride of Ringwood (Pellets, 10.0 AA%, 60 mins)
12 g Williamette (Pellets, 4.2 AA%, 15 mins)
10 g Williamette (Pellets, 4.2 AA%, 0 mins)
1 tablet Whirfloc
Safale US 05
I used my converted 23 ltr esky with stainless steel mesh tube and ball valve for a mash tun.
I achieved a strike temp of 67 degrees with 8 ltrs mash water and mashed for 90 mins. The temp dropped to 62 after 45 mins and was returned to 67 with extra hot water.
I used another 8 ltrs for mash out then began to take the wort off the grain. I expected an O.G. a little higher but it was around 1.032. Probably lost a few litres or so due to absorbtion also.
Did a 60 min boil with the hops as above and lost more wort through evaporation , added malt and dextrose at flame out and ended up with something ridiculous like 9 ltrs into the fermenter after cooling! Topped it up to 20 ltrs and my O.G in the fermenter was 1.040 which didnt seem too bad to me. Possibly a touch low.
Then I ran into temperature problems as I chose to brew at the hottest time of the year in Melbourne! My fermenter sat at 28 degrees surrounded by frozen water bottles for 4 days furiously bubbling away and now it has finished at 1.002 and tastes bitter, but not much body.
Is it possible to add more malt extract in a secondary fermentation to boost the malt flavour profile or should I just use this as a learning experience? The bitterness is spot on but it just lacks a little body.
Any comments on my process or volume of sparge water etc would be appreciated.
Thanks
First post here! Unfortunately its a problem post. I have just done my first partial mash brew with the following ingredients for an American Pale Ale taken from this website.
2.2kg JWM Traditional Ale Malt
0.8 kg JWM Export Pilsner
0.5 kg Generic DME - Light
0.35 kg Corn Sugar
0.15 kg JWM Wheat Malt
0.05 kg JWM Crystal 140
19 g Pride of Ringwood (Pellets, 10.0 AA%, 60 mins)
12 g Williamette (Pellets, 4.2 AA%, 15 mins)
10 g Williamette (Pellets, 4.2 AA%, 0 mins)
1 tablet Whirfloc
Safale US 05
I used my converted 23 ltr esky with stainless steel mesh tube and ball valve for a mash tun.
I achieved a strike temp of 67 degrees with 8 ltrs mash water and mashed for 90 mins. The temp dropped to 62 after 45 mins and was returned to 67 with extra hot water.
I used another 8 ltrs for mash out then began to take the wort off the grain. I expected an O.G. a little higher but it was around 1.032. Probably lost a few litres or so due to absorbtion also.
Did a 60 min boil with the hops as above and lost more wort through evaporation , added malt and dextrose at flame out and ended up with something ridiculous like 9 ltrs into the fermenter after cooling! Topped it up to 20 ltrs and my O.G in the fermenter was 1.040 which didnt seem too bad to me. Possibly a touch low.
Then I ran into temperature problems as I chose to brew at the hottest time of the year in Melbourne! My fermenter sat at 28 degrees surrounded by frozen water bottles for 4 days furiously bubbling away and now it has finished at 1.002 and tastes bitter, but not much body.
Is it possible to add more malt extract in a secondary fermentation to boost the malt flavour profile or should I just use this as a learning experience? The bitterness is spot on but it just lacks a little body.
Any comments on my process or volume of sparge water etc would be appreciated.
Thanks