Partial Mash English IPA

Beer Recipes
1

Hi, I’ve brewed a lot of extracts, but just started creating my own partial mash recipes.  I brewed this one and it came out with a pretty strong oak flavor, but very tasty.  I was wondering about the soundness of the base recipe.  In the future I may leave out the oak to really taste what lies below…

2lbs Maris Otter Pale Malt
.5lbs Simpsons Golden Naked Oats
1lb Simpsons Caramalt
1lb Munich Malt

Mashed with 5 quarts of bottled water @ 164
1 hour Mash rest @152
Raise temp to 170 and hold 10 minutes
Sparge with 5 quarts of water at 170

Add in additional water to = 5.5gal boil volume
Add in FWH 1oz Warrior 15% and bring to boil

30 min - Add 2oz East Kent Goldings
15 min - Add 1oz East Kent Goldings and Irish Moss
15 min - Add 6lbs Maris Otter LME
0 min - Add in 1oz East Kent Goldings

Fermented with Neobritannia Ale yeast w/ starter at 68 degrees

Added 6in med toast american oak spiral to secondary 12 days prior to bottling
Added 1oz East Kent Goldings 7 days prior to bottling

OG=1.065 FG=1.018  6.16%ABV  (actual)  85.38 IBUs (theoretical)

2

Made another batch based off of this, but mixed it up into an American IPA instead.  Would appreciate any comments on the recipe/partial mashing.

2lbs Maris Otter Pale Malt
.75lbs Simpsons Golden Naked Oats
1lb Simpsons Caramalt
1lb Munich Malt

Mashed with 5 quarts of bottled water @ 164
1 hour Mash rest @152
Raise temp to 170
Sparge with 5 quarts of water at 170

Add in additional water to = 5.5gal boil volume
Add in FWH 1oz Yakima Magnum 13% and bring to boil

15 min - Add 1oz Summit 18% and Irish Moss
15 min - Add 6lbs Maris Otter LME
5 min - Add in 1oz Simcoe 13%
0 min - Add in 1oz Simcoe 13%
0 min - Add in 1lb dextrose

Fermented with American Ale yeast (1056) w/ starter at 68 degrees

Will add 1oz Simcoe 3 days prior to bottling

OG=1.073 FG=1.018  7.13%ABV  78.07IBUs (theoretical)

3

For an American IPA, you need a lot more late hops. I’d at least triple all your late additions and dry hops.

4

you will want to watch your mash pH. It’s probably fine with that grist but without knowing the analysis of the bottled water you used it’s hard to say. also your mash seems pretty thick. maybe half again as much water next time?

I would not have used the caramalt. I love the way Munich lends a richness and sweet impression without the actual sweetness of a crystal malt. However others will disagree on that point and given that I believe the MO LME is 100% MO you should be alright.

5

Similar to what Morticai said, your mash is excessively thick.  For a partial mash, I would skip the sparge but add all the sparge water in with the mash.

6

Thanks for the input.  I wasn’t really focused on the mash PH and the water make up.  I figured that the LME would rectify any water hardness issues and I pretty much hit my expected mash efficiency.  Sounds like Morticai and Kramer, you both are recommending I should look at doing a full up BIAB vs partial mash by getting rid of the sparge step, which sounds like a good idea.  I’ve read that not sparging in BIAB doesn’t take anything away from the final beer.  I need to research the PH issues a bit more.  Thanks again.

7

you can sparge. but a 1qt/lb mash thickness is still pretty thick. I do no sparge and I am over 2 qt/lb by the end. but if it’s working for you go for it. The pH comment was more because you are pushing the limit on sparge temp if you are not being careful with your pH. Could be fine but if both sparge temp and pH are too high you can get some unpleasant astringency.