Stove top Partial Mash

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Re: Stove top Partial Mash

Postby gregles » Wed Jul 27, 2016 21:48

Hi Stan,

I started with this one, the 15 litre job http://www.ebay.co.uk/itm/360970532712? ... EBIDX%3AIT

I think the wilko one is 11 or 12 litre
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Re: Stove top Partial Mash

Postby Zod » Wed Jul 27, 2016 21:51

stan wrote: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:


I don't know what volume that is, but a 15l pot is the minimum size needed and what I use.

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Re: Stove top Partial Mash

Postby stan » Thu Jul 28, 2016 21:21

Thanks guys think the 17l one should be ok just need to get holidays out of the way then be prepared for a load of pointless questions lol :thumb:

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Re: Stove top Partial Mash

Postby gregles » Thu Jul 28, 2016 22:40

You wont look back Stan and the recipes on this thread are fantastic
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Re: Stove top Partial Mash

Postby stan » Fri Jul 29, 2016 19:20

:thumb: :thumb:

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Re: Stove top Partial Mash

Postby Zod » Fri Jul 29, 2016 19:36

Zod wrote: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
Image


Made this one a while ago. Had one tonight which reminded me to comment. Most enjoyable! Very clean and good level of hoppyness. Dry finish. Cheers!

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Re: Stove top Partial Mash

Postby stan » Sat Jul 30, 2016 20:43

Hi guys
17l brew pot ordered,bag ordered for pot, looking at the malt miller do you get the grains crushed or not ? going to try the ipa recipe also any particular yeast for this one thanks :thumb:

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Re: Stove top Partial Mash

Postby gregles » Sat Jul 30, 2016 21:46

Yup I order mine crushed :thumb:
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Re: Stove top Partial Mash

Postby stan » Sat Jul 30, 2016 21:50

thanks gregles

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Re: Stove top Partial Mash

Postby Rolfster » Sat Jul 30, 2016 22:13

If your doing biab then you want them crushed fine. The malt miller do that on request.
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Re: Stove top Partial Mash

Postby stan » Sat Jul 30, 2016 22:22

:thumb:

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Re: Stove top Partial Mash

Postby Partial_to_Mash » Sun Jul 31, 2016 10:23

The recipe above uses S04 yeast. You could also use US05, widely used for American ales.
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Re: Stove top Partial Mash

Postby stan » Sun Jul 31, 2016 12:48

:thumb:
Partial_to_Mash wrote:The recipe above uses S04 yeast. You could also use US05, widely used for American ales.

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Re: Stove top Partial Mash

Postby stan » Fri Oct 21, 2016 20:10

Hi Guys
Nearly squeaky bum time!!! got all my gear together now going to do the ipa on Sunday, couple of daft questions is it lid off when you do the boil and is it a full 11.5g so4 pack of yeast for 12L and finally when you say hops @ 20min or hops @ 2min is it the time from the end of the boil, so say hops @ 20 min would go in after 40 mins of the 60 min boil Thanks in advance. :thumb:

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Re: Stove top Partial Mash

Postby Rolfster » Fri Oct 21, 2016 23:56

Lid off preferably, half on is ok. Some stuff called DMS can condense on the lid and drip back into the beer (apparently ) and give off flavours.

You could probably get away with half a 11.5g pack of yeast, but the other half needs using quickly!

And yes you have the hops timing thing correct. 20 minute hops go in with 20 minutes left of boiling.

Good luck, have fun!
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Re: Stove top Partial Mash

Postby gregles » Sat Oct 22, 2016 09:58

Hope all goes well Stan
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Re: Stove top Partial Mash

Postby stan » Sat Oct 22, 2016 15:33

Thanks chaps if im not back by wednesday send out the search party :thumb:

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Re: Stove top Partial Mash

Postby Partial_to_Mash » Sat Oct 22, 2016 22:21

stan wrote:Thanks chaps if im not back by wednesday send out the search party :thumb:



Good luck Stan!
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Re: Stove top Partial Mash

Postby stan » Sat Oct 22, 2016 22:28

:thumb:
Partial_to_Mash wrote:
stan wrote:Thanks chaps if im not back by wednesday send out the search party :thumb:



Good luck Stan!

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Re: Stove top Partial Mash

Postby stan » Sun Oct 23, 2016 20:20

Well that was different, isn't it funny you have everything planned out to a tee then one little thing goes wrong ( gas running out at start of boil :oops: lesson learnt ) and all hell breaks loose, anyway apart from that all went reasonably well ended up with 9L of wort @ 1070 liquored back to 1050 and that has given me 12L in the fermenter now @20c i will know in a few weeks if it was a success. thanks for all your tips and advise guys don't think i would have taken the plunge without it will post a pic of my first pint :thumb:

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Re: Stove top Partial Mash

Postby Partial_to_Mash » Mon Oct 24, 2016 15:45

Sounds good, I suspect it'll turn out beautifully.
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Re: Stove top Partial Mash

Postby stan » Sun Oct 30, 2016 21:11

quick question how long to ferment this one been in 7 days now gone from 1050 down to 1012 today is this about done ??

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Re: Stove top Partial Mash

Postby Partial_to_Mash » Tue Nov 01, 2016 15:32

stan wrote:quick question how long to ferment this one been in 7 days now gone from 1050 down to 1012 today is this about done ??



I'd leave it until it's had 14 days in there myself, it helps with the conditioning process and you should get clearer beer going into the bottles. No worries if you bottled it already, but you also need to be sure the gravity has stopped falling.
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Re: Stove top Partial Mash

Postby Robdob » Tue Nov 01, 2016 18:13

Hi P2M! How's things? I've been very slack all summer brewing wise but I'm back home now and have done two. I did the Black Rye and let it ferment 12 days while I was away, bottled that yesterday and brewed an Orkney Dark Island today! Need to get a few done and stocked up for winter. Hope all's well with you.
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Re: Stove top Partial Mash

Postby stan » Tue Nov 01, 2016 19:34

No not bottled yet I will leave until weekend that will be 14 days thanks for the reply

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