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Conclusion
That’s all there is to it. You can perform this countertop partial mash procedure without a lot of extra equipment ?D all you need is a cooler and a big grain bag. And, with all the varieties of grain to choose from, you can expand your brewing horizons beyond just steeping specialty grains. Plus, it’s easy to boot. And most importantly, it makes great beer. Below, I give five recipes that use this technique. And, it’s easy to convert your existing extract recipes to recipes that use this procedure. Take good notes the first time you try this and you will know if there are any tweaks you need to apply the second time. Whether you’re a dedicated stovetop brewer, or just returning to the kitchen for the occasional indoor brewing session, I think you will like this technique.
Recipes
Colby House Porter
(5 gallon/19 L, partial mash)
OG = 1.048
FG = 1.011
IBU = 44
SRM = 58
ABV = 4.8%T
his is my house ale, converted to the countertop partial mashing procedure. 48% of the extract weight ?D the amount of fermentable and non-fermentable sugars that contribute to the original gravity (OG) of the beer ?D comes from the mini-mash.
Ingredients
1.0 lb. (0.45 kg) 2-row pale ale malt (Maris Otter)
1.0 lb. (0.45 kg) Munich malt
1.0 lb. (0.45 kg) crystal malt (40 °L)
7.0 oz. (0.20 kg) chocolate malt
6.0 oz. (0.17 kg) black patent malt
3.0 oz. (85 g) roasted barley (500 °L)
6.0 oz. (0.17 kg) Muntons Light dried malt extract
3.3 lbs. (1.5 kg) Muntons Light liquid malt extract (late addition)
12 fl. oz. (355 mL) molasses (15 mins)
1 tsp. Irish moss (15 mins)
11 AAU Northern Brewer hops (60 mins) (1.2 oz./35 g of 9% alpha acids)
1.25 AAU Fuggles hops (15 mins) (0.25 oz./7.1 g of 5% alpha acids)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (1 qt./~1 L yeast starter)
7/8 cup corn sugar (for priming)
Step by Step
Heat 5.5 qts. (5.2 L) of water to 169 °F (76 °C) and mash grains, starting at 158 °F (70 °C), for 30 minutes. While mash is resting, boil 0.5 gallons (1.9 L) of water in your brewpot and heat 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in a large kitchen pot. Recirculate 3 quarts (~3 L) of wort then run off first wort and add it to the boiling water in kettle. Add 180 °F (82 °C) water to cooler until liquid level is the same as during the first mash. Let rest for 5 minutes, then recirculate and run off second wort. Bring wort to a boil, add dried malt extract and bittering hops and boil for 60 minutes. Add liquid malt extract, molasses, Irish moss and flavor hops with 15 minutes left in boil. After boil, cool wort, transfer to fermenter and add water to make 5 gallons (19 L). Aerate and pitch yeast. Let ferment at 70 °F (21 °C).
Kluster Kreme (Cream Ale)
(5 gallon/19 L, partial mash)
OG = 1.044
FG = 1.008
IBU = 15
SRM = 4
ABV = 4.6%
This interpretation of an American cream ale uses the classic American hop, Cluster. 52% of the extract weight comes from the mini-mash.
Ingredients
3.0 lb. (1.4 kg) 6-row pale malt
1.0 lb. (0.45 kg) flaked maize
1.0 lb. (0.45 kg) corn sugar
2.75 lbs. (1.2 kg) Coopers Light liquid malt extract (late addition)
4 AAU Cluster hops (60 mins) (0.57 oz./16 g of 7% alpha acids)
1 oz. Irish moss (15 mins) 1/4 tsp. yeast nutrients (15 minutes)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or US56 dried yeast (1.5 qt./~1.5 L yeast starter)
1.0 cup corn sugar (for priming)
Step by Step
Heat 5.5 qts. (5.2 L) of water to 163 °F (73 °C) and mash maize and crushed grains, starting at 152 °F (67 °C) for 45 minutes. Recirculate, run off first wort and add it to 0.5 gallon (1.9 L) of boiling water in your kettle. Add 190 °F (88 °C) water to cooler, let rest for 5 minutes, then recirculate and run off second wort. Bring wort to a boil, add corn sugar and bittering hops and boil for 60 minutes. Add Irish moss and yeast nutrients with 15 minutes left in boil. After boil, stir in liquid malt extract and let wort rest (covered) for 15 minutes before cooling. Cool wort, transfer to fermenter and add water to make 5 gallons (19 L). Aerate and pitch yeast. Ferment at 68 °F (20 °C).
Strauss in the Haus Vienna Lager
(5 gallon/19 L, partial mash)
OG = 1.051
FG = 1.013
IBU = 20 SRM = 13 ABV = 5.0%4
6% of the extract weight comes from the mini-mash.
Ingredients
3.5 lb. (1.6 kg) Vienna malt
7.5 oz. (0.21 kg) CaraMunich II® malt (45 °L)
0.5 oz. (14 g) chocolate malt 0.75 lbs. (0.34 kg) Briess Light dried malt extract
4.0 lbs. (1.8 lbs) light liquid malt extract (late addition)
5 AAU Tettnang hops (60 mins) (1.25 oz./35 g of 4% alpha acids)
0.25 oz. (7.1 g) Hallertau hops (10 mins) 1 tsp. Irish moss (15 mins)
Wyeast 2206 (Bavarian Lager), White Labs WLP820 (Octoberfest/Märzen) or White Labs WLP920 (Old Bavarian Lager) yeast (3 qt./~3 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Heat 5.5 qts. (5.2 L) of water to 167 °F (75 °C) and mash, starting at 154 °F (68 °C) for 45 minutes. Collect first and second worts, then add dried malt extract and boil combined wort for 60 minutes, adding hops and Irish moss at times indicated in the ingredient list. Add liquid malt extract with 15 minutes left in the boil. Ferment at 54 °F (12 °C). Diacetyl rest at 60 °F (16 °C). Lager at 40 °F (4.4 °C).
Huxley’s ESB
(5 gallon/19 L, partial mash)
OG = 1.045
FG = 1.011
IBU = 34 SRM = 13
ABV = 4.4%
There’s really no debate ?C a great "just-plain-beer" beer is something every homebrewer should have in his recipe file. This extra special bitter (ESB) ?D well-balanced, with a nice hop flavor and aroma from First Gold hops ?D will make you a believer in batch sparge partial mashing. 40% of the extract comes from the partial mash.
Ingredients
3 lb. 2 oz. (1.4 kg) 2-row pale ale malt (Maris Otter)
14 oz. (0.40 kg) crystal malt (60 °L)
0.50 lbs. (0.23 kg) Munton’s Light dried malt extract
3.3 lbs. (1.5 kg) Munton’s Light liquid malt extract (late addition)
7 AAU Kent Goldings hops (60 mins) (1.4 oz./40 g of 5% alpha acids)
3.3 AAU First Gold hops (15 mins) (0.66 oz./19 g of 5% alpha acids)
3.3 AAU First Gold hops (2 mins) (0.66 oz./19 g of 5% alpha acids)
1 tsp. Irish moss
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (1 qt./~1 L yeast starter)
3/4 cup corn sugar (for priming)
Step by Step
Put crushed grains in a large nylon steeping bag. Heat 5.5 qts. (5.2 L) of water to 165 °F (74 °C) and pour into your 2-gallon (7.6-L) cooler. Slowly submerge grain bag, using a large brewing spoon to ensure that grain mixes completely with the water. Let mash rest, starting at 154 °F (68 °C) for 30 minutes. While mash is resting, heat 0.75 gallons (2.8 L) of water to a boil in your brewpot and 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in a large kitchen pot. Recirculate by drawing off a pint or two of wort from the cooler and returning it to the top of the mash. Repeat until wort is clear or 3 quarts (~3 L) have been recirculated. Next, run off entire first wort and add to boiling water in kettle. Add 180 °F (82 °C) water to cooler until liquid level is the same as during the first mash. Let rest for 5 minutes, then recirculate and run off wort as before. Bring wort to a boil, add dried malt extract and bittering hops and boil for 60 minutes. Add liquid malt extract, Irish moss and flavor hops with 15 minutes left in boil. Add aroma hops with 2 minutes left in boil. After boil, cool wort until side of brewpot is cool to the touch. Transfer wort to fermenter, add water to make 5 gallons (19 L), aerate well and pitch yeast from yeast starter. Let ferment at 70 °F (21 °C). Once wort falls clear after primary fermentation, bottle beer. (I.e. no need to do a "secondary fermentation.")
The DaVinci Conundrum (IPA)
(5 gallon/19 L, partial mash)
OG = 1.072
FG = 1.016
IBU = 75
SRM = 17 ABV = 7.2%
If you look closely at the works of Leaonardo DaVinci . . . you’re probably at a museum. The Munich malt and mix of hop varieties in this recipe come together like a well-oiled machine. 25% of the extract is from the partial mash. The BYO code: 10/06 8-52 12-74 15-40 17-8 24-4 28-108 41-93 46-13 72-36I
ngredients Step One
3.25 lbs. (1.5 kg) Munich malt
8.0 oz. (0.23 kg) crystal malt (40 °L)
3.0 oz. (85 g) crystal malt (60 °L)
1.0 oz. (28 g) chocolate malt 2.0 lbs. (0.91 kg) Briess Light dried malt extract
7 AAU Chinook hops (60 mins) (0.58 oz./17 g of 12% alpha acids)
4 AAU Centennial hops (20 mins) (0.40 oz./11 g of 10% alpha acids)
4 AAU Amarillo hops (10 mins) (0.36 oz./10 g of 10% alpha acids)
0.5 oz. Cascade hops (0 mins) 0.5 tsp Irish moss (15 mins)
Wyeast 1272 (American II) or White Labs WLP051 (California V) yeast (0.75 qts./~0.75 L yeast starter)
Step Two
4.0 lbs. Briess Light dried malt extract
7 AAU Magnum hops (60 mins) (0.46 oz./13 g of 15% alpha acids)
4 AAU Ahtanum hops (20 mins) (0.66 oz./19 g of 6% alpha acids) 4 AAU Ahtanum hops (10 mins) (0.66 oz./19 g of 6% alpha acids)
0.5 oz. Ahtanum hops (0 mins)
1.5 oz. Cascade whole hops (dry hops)
0.5 tsp Irish moss (15 mins)
7/8 cup corn sugar (for priming)
Step By Step
Because of its high IBU target, this beer uses the Texas Two-Step method of wort production. Step One: Put crushed grains in a large nylon steeping bag. Heat 5.5 qts. (5.2 L) of water to 167 °F (75 °C) and pour this water into your 2-gallon (7.6-L) cooler. Slowly submerge grain bag, using a large brewing spoon to ensure that the crushed grain mixes completely with the water. Let mash rest, starting at 156 °F (69 °C) for 30 minutes. While mash is resting, heat1.0 gallon (3.8 L) of water to a boil in your brewpot and 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in a large kitchen pot. Recirculate by drawing off a pint or two of wort from the cooler and returning it to the top of the mash. Repeat until wort is clear or 3 quarts (~3 L) have been recirculated. Next, run off entire first wort and add to boiling water in kettle. Add 180 °F (82 °C) water to cooler until liquid level is the same as during the first mash. Let rest for 5 minutes, then recirculate and run off wort as before. Bring wort to a boil, add dried malt extract and bittering hops and boil for 60 minutes. Add hops at times indicated in recipe list. Add Irish moss with 15 minutes left in boil. After boil, cool wort until side of brewpot is cool to the touch. Transfer wort to fermenter, add water to make 2.5 gallons (9.4 L) (if necessary), aerate well and pitch the yeast from your yeast starter. Let ferment at 70 °F (21 °C). Step Two: Sixteen to 24 hours after step one, bring 3 gallons (11 L) of water to a boil. Stir in dried malt extract and bring back to a boil. Add Magnum hops and begin 60-minute boil, adding Ahtanum hops at times indicated. Add Irish moss with 15 minutes remaining. Cool wort to 70 °F (21 °C) and siphon into fermenting wort from step one. Add water to make 5 gallons (19 L), if needed. Aerate combined wort only if step one wort was not fermenting vigorously. Let ferment at 70 °F (21 °C). Add dry hops in secondary, 4 days before bottling or kegging.
(from:byo.com)
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