OK, i had all these extra ingredients lying around so i went to Oak Barrel and asked them if it would be possible to make an Irish Rye Stout. He told me yes, but I have to do a partial mash. So i went out and bought another pot, added a few extra grains and threw together a recipe.
I already had most of these grains in the same bag, so all the grains have to go in it. I tried to stick to style for a Dry Stout. Let me know what you think...
A few notes:
The DME i am using is Briess-Pilsner. They didn't have that in ProMash so i just used the Gold. I will add whatever I need to bring it about 1.046-1.050 depending on my efficiency.
The Hops are in Pellet form. I picked the low end of the style to account for increase with pellets compared to whole (don't prefer really hoppy beers anyway.) I also dropped the IBUs by .6 points each due to the fact that they've been in the refrigerator for 3 months.
I figured I'd ferment about my usual 65-67 F temp.
Not absolutely sure about how i'm going to do the mash...here goe some questions...
1. What temperature should I use for the mash and the sparge?
2. My sparge will simply be pouring the water over the grains and through a plastic colander. what may be problems i encounter?
3. Should i get another colander to go on top so the water sprinkles a bit as oppose to just pouring?
4. Also, this means I will have to do a full boil (2½ gal mash and 2½ gal sparge). It's going to be a pain to cool and i don't have wort chiller. I plan to get LOTS of ice and use the sink to cool as fast as possible. What could be the possible problems with this?
5. Could I possibly use less water with this amount of grains?
6. Any other suggestions?
Thanks much!
I already had most of these grains in the same bag, so all the grains have to go in it. I tried to stick to style for a Dry Stout. Let me know what you think...
Irish Rye Stout
A ProMash Recipe Report
AHA Style and Style Guidelines
-------------------------------
13-A Stout, Dry Stout
Min OG: 1.036 Max OG: 1.050
Min IBU: 30 Max IBU: 45
Min Clr: 25 Max Clr: 48 Color in SRM, Lovibond
Estimated OG: 1.052 (at 75% efficiency, which is unlikely)
Estimated IBUs: 30
Estimated SRM: 38.2
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
36.9 3.00 lbs. Briess DME- Gold America 1.046 8
18.5 1.50 lbs. Pale Malt(2-row) America 1.036 2
18.5 1.50 lbs. Rye Malt America 1.030 4
9.2 0.75 lbs. Chocolate Malt America 1.029 350
6.2 0.50 lbs. Roasted Barley America 1.028 450
6.2 0.50 lbs. CaraMunich Malt Belgium 1.033 75
3.1 0.25 lbs. Honey Malt Canada 1.030 18
1.5 0.13 lbs. Aromatic Malt Belgium 1.036 25
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Whole 3.40 22.6 60 min.
1.50 oz. Styrian Goldings Whole 4.20 7.4 15 min.
Yeast
-----
White Labs WLP004 Irish Stout
A few notes:
The DME i am using is Briess-Pilsner. They didn't have that in ProMash so i just used the Gold. I will add whatever I need to bring it about 1.046-1.050 depending on my efficiency.
The Hops are in Pellet form. I picked the low end of the style to account for increase with pellets compared to whole (don't prefer really hoppy beers anyway.) I also dropped the IBUs by .6 points each due to the fact that they've been in the refrigerator for 3 months.
I figured I'd ferment about my usual 65-67 F temp.
Not absolutely sure about how i'm going to do the mash...here goe some questions...
1. What temperature should I use for the mash and the sparge?
2. My sparge will simply be pouring the water over the grains and through a plastic colander. what may be problems i encounter?
3. Should i get another colander to go on top so the water sprinkles a bit as oppose to just pouring?
4. Also, this means I will have to do a full boil (2½ gal mash and 2½ gal sparge). It's going to be a pain to cool and i don't have wort chiller. I plan to get LOTS of ice and use the sink to cool as fast as possible. What could be the possible problems with this?
5. Could I possibly use less water with this amount of grains?
6. Any other suggestions?
Thanks much!