Samwise Gamgee
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- Joined
- 27/1/05
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Hello,
I'm doing a partial mash this weekend. Here's my recipe:
Ingredients:
6Kg Light LME
300g Torrified Wheat
230g Choc Grain
80g Super Alpha (60mins)
20g EK Goldings (15mins)
20g Amarillo (Flameout)
WLP099 Super High Gravity Yeast
Method:
Mash Torrified wheat and Choc Grain for 60mins @ 67C
Sparge @ 78C.
Boil LME + Sweet wort for 60 mins. Hop additions as above.
Cool and pitch yeast @ 20C.
Ferment @ 20C.
2nd Ferment @ 20C for 3-4 weeks.
(20L batch)
Once bottled I plan on cellaring for quite a while!
Any thoughts/advice? Mainly on mash and sparge temps?
Cheers,
Sam
I'm doing a partial mash this weekend. Here's my recipe:
Ingredients:
6Kg Light LME
300g Torrified Wheat
230g Choc Grain
80g Super Alpha (60mins)
20g EK Goldings (15mins)
20g Amarillo (Flameout)
WLP099 Super High Gravity Yeast
Method:
Mash Torrified wheat and Choc Grain for 60mins @ 67C
Sparge @ 78C.
Boil LME + Sweet wort for 60 mins. Hop additions as above.
Cool and pitch yeast @ 20C.
Ferment @ 20C.
2nd Ferment @ 20C for 3-4 weeks.
(20L batch)
Once bottled I plan on cellaring for quite a while!
Any thoughts/advice? Mainly on mash and sparge temps?
Cheers,
Sam