Stove top Partial Mash

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Re: Stove top Partial Mash

Postby Zod » Tue Sep 22, 2015 15:15

my wife has cancelled her night out this Saturday.....another 2 weeks to wait before I can have a go at this method!

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Re: Stove top Partial Mash

Postby Zod » Thu Oct 01, 2015 10:22

got this one on the go right now.....finally!


Zod wrote:I'd love to try the Black RyePA, but the initial outlay for ingredients is prohibitive (never know if I'll use up what's leftover). Since it's my first attempt I've kept it simple and tried an approximation of Oakham Ale's Citra.....feedback welcomed!

Batch Size (L): 12.0
Original Gravity (OG): 1.054
Bitterness (IBU): 46.394

2.0 kg Maris Otter Malt (66.67%)
1.0 kg Dry Malt Extract - Light (33.33%)

Citra 15g (12% Alpha) @ 60 Minutes
Citra 10g (12% Alpha) @ 10 Minutes
Citra 15g (12% Alpha) @ 00 Minutes
Citra 20g (12% Alpha) Dry Hop

Yeast - US-05

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Re: Stove top Partial Mash

Postby gregles » Thu Oct 01, 2015 18:22

Hope it went well Zod
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Re: Stove top Partial Mash

Postby Zod » Thu Oct 01, 2015 19:31

gregles wrote:Hope it went well Zod


not too bad....

viewtopic.php?f=5&t=8808

next up - the Black RyePA. Hopefully this Saturday.

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Re: Stove top Partial Mash

Postby Partial_to_Mash » Fri Oct 02, 2015 10:46

Keep us posted on your progress!
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Re: Stove top Partial Mash

Postby Zod » Sat Oct 03, 2015 17:54

putting the Black Rey PA on tonight. What yeast has everyone used? I've got a packet of US-05. A single packet should be sufficient for the ABV due to the small batch size, right?

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Re: Stove top Partial Mash

Postby gregles » Sat Oct 03, 2015 18:45

I used wilkos ale yeast 11grams and it was fine
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Re: Stove top Partial Mash

Postby Zod » Sat Oct 03, 2015 19:10

gregles wrote:I used wilkos ale yeast 11grams and it was fine


did you rehydrate?

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Re: Stove top Partial Mash

Postby gregles » Sat Oct 03, 2015 19:14

Nope just sprinkled
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Re: Stove top Partial Mash

Postby Zod » Sat Oct 03, 2015 23:21

it went pretty smoothly

viewtopic.php?f=5&t=8842#p119119

I definitely need a bigger sieve and cullender for future brews though.

Many thanks again gregles for the kind donation of ingredients!

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Re: Stove top Partial Mash

Postby Zod » Sun Oct 04, 2015 23:34

the black rye PA airlock is bubbling nicely. Barely any activity from the citra SMASH that was brewed 3 days previous. Same yeast in both. :hmm:

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Re: Stove top Partial Mash

Postby Partial_to_Mash » Mon Oct 05, 2015 10:12

Maybe take a hydrometer reading to check progress?
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Re: Stove top Partial Mash

Postby Zod » Mon Oct 05, 2015 11:06

Partial_to_Mash wrote:Maybe take a hydrometer reading to check progress?


I seem to have a 50/50 chance of getting stuck ferments (no idea why - and have reviewed potential reasons in detail on this forum), which appears to be being proved nicely by these two. I'll give it a full week before I take a reading.

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Re: Stove top Partial Mash

Postby Rolfster » Mon Oct 05, 2015 22:34

Top crop the active fv and put that yeast in the inactive one?
Just a thought.
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Re: Stove top Partial Mash

Postby Zod » Sat Oct 10, 2015 14:36

My Black RyePA is 1.024 after a week. What did everyone's get to and with which yeast? I'm using us-05

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Re: Stove top Partial Mash

Postby gregles » Sun Oct 11, 2015 08:57

Hi Zod,

1016 after three days pal
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Re: Stove top Partial Mash

Postby Zod » Mon Oct 12, 2015 09:45

right-o, a gentle stir and swirl of the bucket each day for the next week and I'll see what I can get it down to.

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Re: Stove top Partial Mash

Postby Zod » Sun Oct 18, 2015 13:55

Bottled both the black ryePA and my own Citra recipe today. Sadly the Black ryePA didn't ferment fully so it's a 4.5% beer and will probably be quite sweet, but the sample tasted very nice indeed! The citra one also tasted promising.

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Re: Stove top Partial Mash

Postby Zod » Fri Nov 06, 2015 19:35

Just tried my 3 week old black rye PA.

wow!

My ferment stuck at 1.026 but it tastes a lot stronger than 4.5%. It has carbonated nicely.

Dense in the mouth. Hints of chocolate and coffee. Can't stop sipping! What a recipe!

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Re: Stove top Partial Mash

Postby Robdob » Mon Nov 09, 2015 17:42

Zod wrote:Just tried my 3 week old black rye PA.

wow!

My ferment stuck at 1.026 but it tastes a lot stronger than 4.5%. It has carbonated nicely.

Dense in the mouth. Hints of chocolate and coffee. Can't stop sipping! What a recipe!


I knew you,d like it! I've done 4 brews of this now and it never fails to be great. I doubled up the recipe except for the DME which I left at 500grms and used more base malt as I now have a 33ltr pot. Just scaled it up on Brewmate. 22ltrs started at 1.057 on Fri. And it's 1.020 today, I'll be checking to see if it's stuck! I've tried several yeasts but I seem to do better with Wilkos Gervin than anything else except for West coast NBS which I use for the Proper Job clone! Give the Orkney Dark Island clone that P2M posted too, that's a favourite of mine as well.
Happy Brewin, Rob.
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Re: Stove top Partial Mash

Postby Partial_to_Mash » Tue Nov 10, 2015 01:23

The Black Rye and Orkney are two of my favourites too. Do an American red ale folks, did i post one? That's another favourite of mine. And a porter I did with crystal rye, a distortion of Fullers porter.
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Re: Stove top Partial Mash

Postby Zod » Tue Nov 10, 2015 10:56

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

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Re: Stove top Partial Mash

Postby Partial_to_Mash » Tue Nov 10, 2015 11:06

American Red/Amber Ale

Batch Size (L): 10.0
Original Gravity (OG): 1.049
Final Gravity (FG): 1.012
Alcohol by Volume (ABV): 4.81 %
Colour (SRM): 18.2 (EBC): 35.9
Bitterness (IBU): 45.0 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

1.700 kg Maris Otter Malt (80.95%)
For partial mash replace MO with DME at a rate of 60g DME per 100g of MO
0.150 kg Crystal 145 EBC Medium (7.14%)
0.150 kg Munich UK (7.14%)
0.075 kg Crystal 340 EBC Extra Dark (3.57%)
0.025 kg Roasted Barley (1.19%)

12.0 g Centennial Leaf (11.5% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
6.0 g Amarillo Pellet (8.9% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
6.0 g Centennial Leaf (11.5% Alpha) @ 10 Minutes (Boil) (0.6 g/L)
12.0 g Amarillo Pellet (8.9% Alpha) @ 0 Minutes (Aroma) (1.2 g/L)
12.0 g Centennial Leaf (11.5% Alpha) @ 0 Minutes (Aroma) (1.2 g/L)
12.0 g Amarillo Pellet (8.9% Alpha) @ 0 Days (Dry Hop) (1.2 g/L)
6.0 g Centennial Leaf (11.5% Alpha) @ 0 Days (Dry Hop) (0.6 g/L)

Mash at 67°C for 60 Minutes.
Ferment with yeast of your choice, eg. Wyeast 1728, WLP028, US05, Nottingham
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Re: Stove top Partial Mash

Postby Partial_to_Mash » Tue Nov 10, 2015 11:29

London Porter

Batch Size (L): 10.0
Original Gravity (OG): 1.053
Final Gravity (FG): 1.013
Alcohol by Volume (ABV): 5.21 %
Colour (SRM): 30.4 (EBC): 59.9
Bitterness (IBU): 39.6 (Average)
Brewhouse Efficiency (%): 75

1.500 kg Maris Otter Malt (63.97%)
For partial mash replace MO with DME at a rate of 60g DME per 100g of MO
0.300 kg Brown Malt (12.79%)
0.170 kg Chocolate (7.25%)
0.125 kg Caramalt (5.33%)
0.125 kg Crystal Rye (5.33%)
0.125 kg Munich II (5.33%)

18.0 g Progress Leaf (7.5% Alpha) @ 60 Minutes (Boil) (1.8 g/L)
15.0 g Progress Leaf (7.5% Alpha) @ 5 Minutes (Boil) (1.5 g/L)

Mashed at 67°C for 60 Minutes.
Fermented with Gervin Ale Yeast
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Re: Stove top Partial Mash

Postby Robdob » Tue Nov 10, 2015 14:55

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.
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