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The Brewing Forum • View topic - Stove top Partial Mash

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

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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

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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

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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

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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

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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

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