Stove top Partial Mash

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Re: Stove top Partial Mash

Postby Zod » Tue Nov 10, 2015 15:13

Robdob wrote:Hi Zod, um, I'm afraid mine hasn't made it past about 6 weeks :oops: I just don't seem to be able to make enough stock or have enough willpower!!!!!!!!



ha ha, fair enough!

I like the look of the red ale recipe.....

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Re: Stove top Partial Mash

Postby Partial_to_Mash » Tue Nov 10, 2015 15:23

Robdob wrote:
Zod wrote:for those that have made the Black RyePA, when would you say the beer is at its best? 1, 2, 4, 8 months???


Hi Zod, um, I'm afraid mine hasn't made it past about 6 weeks :oops: I just don't seem to be able to make enough stock or have enough willpower!!!!!!!!

Hey PtM, how's you? Cheers for these 2 new recipes to try. I'm trying to find a tall larder fridge so I can brew 2 at once. I'll get on with them ASAP.

Cheers, Rob.


I'm good thanks Rob, a larder double brew fridge sounds rather good. These two beers were both excellent. You can use different hops with the malt bases, I like resiny hops like those two and Columbus and Simcoe in a red ale, the Centennial and Amarillo worked superbly. The porter will be good with a variety of English hops like Progress, Fuggles, Northdown, First Gold, EKG, Challenger, Admiral. Have fun!

Edit: I think the Black Rye ale gets better for a while, but I can't really make my mind up when it's best. It's good any time...
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Re: Stove top Partial Mash

Postby Robdob » Tue Dec 01, 2015 19:31

Hi guys, well I've got approx. 14 ltrs of the porter starting in the brew fridge today. I used up some EKG and First Gold hops I had and scaled it all up accordingly. I did have 32 bottles of Black Rye PA (Perfectly Awesome) conditioning, I managed to leave it 2 weeks before testing!!!!! Down to 29 now. Hope you're all luvvin yer brews. Rob.
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Re: Stove top Partial Mash

Postby Partial_to_Mash » Wed Dec 02, 2015 00:45

Robdob wrote:Hi guys, well I've got approx. 14 ltrs of the porter starting in the brew fridge today. I used up some EKG and First Gold hops I had and scaled it all up accordingly. I did have 32 bottles of Black Rye PA (Perfectly Awesome) conditioning, I managed to leave it 2 weeks before testing!!!!! Down to 29 now. Hope you're all luvvin yer brews. Rob.



Cheers Rob. I hope the porter works out well, and goes down well too. :drink:
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Re: Stove top Partial Mash

Postby Robdob » Wed Dec 09, 2015 23:47

Checked the porter earlier, started at 1.050, down to 1.012, so will be bottling soon. Sample tasted great, :D
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Re: Stove top Partial Mash

Postby Robdob » Thu Dec 17, 2015 22:33

Well it stayed at 1.012 so it was bottled on the 14th, sample tasted good! saved the yeast and brewed a modded IPA yesterday to get back into the brew fridge. It's going like a goodun today :thumb:
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Re: Stove top Partial Mash

Postby Partial_to_Mash » Fri Dec 18, 2015 02:33

Robdob wrote:Well it stayed at 1.012 so it was bottled on the 14th, sample tasted good! saved the yeast and brewed a modded IPA yesterday to get back into the brew fridge. It's going like a goodun today :thumb:


:thumb: :drink:
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Re: Stove top Partial Mash

Postby gregles » Sat Jan 02, 2016 18:53

:hat: Just placed 20l of an all grain version of the dark ryePA in the fridge to drop the yeast and it smells incredible. :drink: :drink: :drink:
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Re: Stove top Partial Mash

Postby gregles » Sun Jan 17, 2016 22:51

And it tastes incredible too :drink:
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Re: Stove top Partial Mash

Postby Robdob » Wed Jan 20, 2016 23:29

Drank my last bottle of porter tonight, it was really good for being left a few weeks. Must brew another soon.

Glad you enjoyed your Black Rye Gregles :cheers1:
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Re: Stove top Partial Mash

Postby Zod » Mon May 16, 2016 20:37

Anyone got any new recipes to add to this thread? Stocks are running low and I need to start planning.....

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Re: Stove top Partial Mash

Postby gregles » Mon May 16, 2016 20:42

Zod wrote:Anyone got any new recipes to add to this thread? Stocks are running low and I need to start planning.....


How ya doing Zod, there are still a few recipes on here I haven't tried yet bit I fully intend to
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Re: Stove top Partial Mash

Postby Partial_to_Mash » Mon May 16, 2016 23:18

Zod wrote:Anyone got any new recipes to add to this thread? Stocks are running low and I need to start planning.....


What kind of beers you after?
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Re: Stove top Partial Mash

Postby Zod » Tue May 17, 2016 07:34

Partial_to_Mash wrote:
Zod wrote:Anyone got any new recipes to add to this thread? Stocks are running low and I need to start planning.....


What kind of beers you after?


I never thought of trying anything like the RyaPA, but it was superb, so open to anything.

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Re: Stove top Partial Mash

Postby Partial_to_Mash » Tue May 17, 2016 12:14

I can really recommend this one, it's been a big hit, and gets better and better with age:

Black Saison

Batch Size (L): 10.0
Original Gravity (OG): 1.048
Final Gravity (FG): 1.005 (THE YEAST ATTENUATES VERY LOW0
Alcohol by Volume (ABV): 5.66 %
Colour (SRM): 48.6 (EBC): 95.7
Bitterness (IBU): 46.7 (Average)
Brewhouse Efficiency (%): 77
Boil Time (Minutes): 60

1.600 kg Maris Otter Malt (78%) OR 800G Maris Otter & 500g Light DME OR 1kg Light DME
0.200 kg Black Malt (10%)
0.120 kg Crystal Rye (6%)
0.075 kg Dark Crystal (3.5%)
0.060 kg Roasted Barley (2.5%)

15.0 g Target or Pilgrim or Admiral Leaf (12% Alpha) @ 60 Minutes (USE ANY HOP FOR AROUND 45 IBUs)

Mash at 66°C for 60 Minutes.
Ferment with Danstar Belle Saison

You can do this as AG, Partial mash or Extract.

If you want a different batch size, scale each ingredient proportionately. For 12 Litres add 20% more of each. 15 litres = 50% more. 20 litres, double each quantity.
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Re: Stove top Partial Mash

Postby Partial_to_Mash » Tue May 17, 2016 12:36

This went down easily and only uses 870g of grain for 10 litres. :

PM Summer Blonde

Batch Size (L): 10.0
Original Gravity (OG): 1.039
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 3.83 %
Colour (SRM): 6.7 (EBC): 13.2
Bitterness (IBU): 37.6
Brewhouse Efficiency (%): 75

0.500 kg Dry Malt Extract - Light (36.5%)
0.500 kg Lager Malt OR Pale Malt (36.5%) OR 1.25KG LAGER/PALE MALT AND DROP THE DME.
0.200 kg Wheat Malt (14.6%)
0.100 kg Vienna (7.3%)
0.070 kg Crystal 145 EBC Medium (5.11%)

10.0 g Columbus Leaf (12% Alpha) @ 60 Minutes
15.0 g Fuggles Leaf (4% Alpha) @ 15 Minutes
15.0 g Columbus Leaf (17.1% Alpha) @ 0 Minutes (Steep after flame out at 80C or dry hop)

Tsp Gypsum (in the mash)
Irish Moss 15 mins from end of boil
Mash at 67°C for 60 Minutes.

Use a yeast you like, a good English liquid yeast will make a big difference, WLP002, WLP006, Wyeast 1318 for example. You could try a blend of Safbrew S-33 and Nottingham/Gervin, or Muntons Standard yeast would do a decent job, cheaply.

Last edited by Partial_to_Mash on Tue May 17, 2016 12:49, edited 1 time in total.
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Re: Stove top Partial Mash

Postby Partial_to_Mash » Tue May 17, 2016 12:47

Nice refreshing English Pale Ale with a clean yeast

Batch Size (L): 10.0
Original Gravity (OG): 1.046
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 4.70 %
Colour (SRM): 4.8 (EBC): 9.5
Bitterness (IBU): 37.6
Brewhouse Efficiency (%): 75

1.800 kg Maris Otter Malt (92.31%) OR 1kg MO & 500g Light DME
0.150 kg Caramalt (7.69%)

12.0 g Northdown Leaf (8% Alpha) @ 60 Minutes
10.0 g Challenger Leaf (9% Alpha) @ 15 Minutes
10.0 g Northdown Leaf (8% Alpha) @ 5 Minutes
10.0 g Challenger Leaf (9% Alpha) @ 0 Minutes (80C steep or dry hop)

Tsp Gypsum in the mash
Irish Moss in the boil last 15 mins

Mash at 66°C for 60 Minutes.
Yeast: Safale US-05
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Re: Stove top Partial Mash

Postby Zod » Tue May 17, 2016 13:18

Hmmm, never done a saison and doing a 'black' one would score points for uniqueness.....

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Re: Stove top Partial Mash

Postby Partial_to_Mash » Tue May 17, 2016 13:34

Zod wrote:Hmmm, never done a saison and doing a 'black' one would score points for uniqueness.....


Go for it!
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Re: Stove top Partial Mash

Postby Zod » Tue May 24, 2016 17:29

Decided to make Oakers APA from this thread and have a stab at Brewdog's Dead Pony Club via their lovely recipe PDF that they released. Both will by AG and around 12-15L

ingredients ordered!

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Re: Stove top Partial Mash

Postby Zod » Mon Jun 13, 2016 16:24

I've got the ingredients in for this one - what was the final volume in the FV?

oakers73 wrote:I have done a three of these All grain small batches in my small pot and have been blown away by quality difference between this and a partial mash. Here is an APA I did recently that was ace.

STATS:
Original Gravity: 1.046
Final Gravity: 1.012
ABV (standard): 4.54%
IBU (tinseth): 50.58
SRM (morey): 5.85

FERMENTABLES:
2 kg - United Kingdom - Maris Otter Pale (87%)
0.1 kg - United Kingdom - Cara Malt (4.3%)
0.2 kg - United Kingdom - Wheat (8.7%)

HOPS:
10 g - Galena, Type: Leaf/Whole, AA: 13, Use: Boil for 60 min, IBU: 30.48
8 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Boil for 15 min, IBU: 8
8 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Boil for 15 min, IBU: 6.51
8 g - Ahtanum, Type: Leaf/Whole, AA: 6, Use: Boil for 15 min, IBU: 5.58
10 g - Cascade, Type: Leaf/Whole, AA: 7, Use: Aroma for 0 min
10 g - Amarillo, Type: Leaf/Whole, AA: 8.6, Use: Aroma for 0 min
10 g - Ahtanum, Type: Leaf/Whole, AA: 6, Use: Aroma for 0 min

Dry hop with Amarillo and Ahtanum

MASH GUIDELINES:
1) Decoction, Temp: 67 C, Time: 90 min, Amount: 8 L

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 12.22 - 25 C
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Re: Stove top Partial Mash

Postby oakers73 » Wed Jun 15, 2016 07:16

I think about 13 litres all done...

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Re: Stove top Partial Mash

Postby Zod » Wed Jun 15, 2016 08:52

oakers73 wrote:I think about 13 litres all done...


great, thanks!

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Re: Stove top Partial Mash

Postby Partial_to_Mash » Thu Jun 16, 2016 01:01

I've stuck more recipes here:

http://www.homebrewinguk.com/?forum=530293
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Re: Stove top Partial Mash

Postby stan » Wed Jul 27, 2016 19:49

Hi guys want to get into the smaller brews just doing kits at the moment daft question but what size pot do you guys use saw a 28cm one in wilko for £17 does that size sound about right got all the other stuff just the pot needed. Thanks. :thumb:

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