Hi guys,
Not sure if I should start the topic in Recipes section, sorry if I am wrong.
After some extract brews I want to try with BIAB and because I don’t have a big stock pot I will start doing some partial BIAB with a 19L kettle. I have two recipes in mind, both all grain, that I want to convert to partial-mash. The recipes are, excluding the hops for simplicity:
Recipe 1, from Zymurgy (Delirium Oat Rosemary Pale Ale Recipe - Beer Recipe - American Homebrewers Association), 21L:
- 3.6kg Maris Otter pale malt
- 454g quick oatmeal/quick oats
- 454g English Crystal malt
- 225g Belgian aromatic malt
- 795 Agave extract
- Yeast: White lab Cry Havoc.
OG 1.063.
FG 1.016
Recipe 2, 23L:
- 4.4kg Pale Malt (2 Row) UK (5.9 EBC)
- 1.21kg Munich Malt (17.7 EBC)
- 330gr Carafoam (3.9 EBC)
- 330gr Wheat Malt, Ger (3.9 EBC)
- Yeast: Wyeast Labs #1056
OG. 1.057
FG. 1.010
What I think to do.
Recipe 1:
- 1.5kg LME light (e.g. cooper light)
- 1.875 + 454g oat + 454g crystal + 225g Belgian = 3kg in the BAG
OG of 1.070 and FG of 1.022 (brewersfriend)
Process: All the grain in the bag, mash for 60min. After 60 min, add the LME and the agave extract and start with the hops.
I have used the 0.75 ratio for grain-LME from the book “How to brew”, Palmer.
Should I separate the crystal and aromatic malt for a steeping bag instead mash?
Using brewersfriend calc, it gives me a OG of 1.069,FG of 1.022 for the all-gran recipe and a OG of 1.070,FG of 1.022 for the partial-mash. Why? Should I reduce the oats or something? IBU 22 is OK?
19L pot is enough big for mash 3Kg of grain - 12L of strike water is OK?
Recipe2:
- 3Kg LME light (e.g. cooper light/briess pilsner)
- 400g pale malt + 1.2kg Munich Malt + 330g caragom + 330g wheat = 2.250kg in the BAG.
Same process than before.
Again, using brewersfriend, it gives me a OG of 1.030,FG of 1.008 for the all-gran recipe (2.97ABV) and a OG of 1.049,FG of 1.012 for the partial-mash (4.82ABV). Why is so lower in the all-grain?
Many thanks!
mike