I have several extract brews under my belt (pilsner in the fermenter, a wit and an IPA carbing in the bottle right now) and am trying to understand how partial mashing would affect my ingredients & techniques. For my next beer, I want to make the following English-style bitter. It's a bit of a frankenbeer because I ordered the wrong extract but I think it'll still be good. My question is, since the Maris Otter can(should) be mashed instead of steeped, why does my Estimated OG skyrocket when I switch the recipe to partial mash in Beersmith? Apologies if I should ask this in/on a Beersmith forum.
Extract Est OG: 1.043
Partial Mash Est OG: 1.053
For consistency, I entered the Steep step for extract recipe as 152F for 60 mins, which is basically mashing.
The Mash step when changing to partial mash is also 152F for 60 mins.
My equipment profiles are consistent across both methods in terms of volumes and boil-off.
Recipe: FrankenBitter
Style: Best Bitter
TYPE: Extract
Recipe Specifications
--------------------------
Batch Size (fermenter): 2.25 gal
Estimated OG: 1.043 SG
Estimated Color: 7.6 SRM
Estimated IBU: 31.4 IBUs
Boil Time: 105 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
1 lbs Pale Malt, Maris Otter [Steep] (3.0 SRM) Grain 1 33.3 % 0.08 gal
1 lbs DME Sparkling Amber (Briess) [Boil] (11.0 SRM) Dry Extract 2 33.3 % 0.08 gal
1 lbs Spraymalt DME - Amber [Boil] (10.0 SRM) Dry Extract 3 33.3 % 0.08 gal
6 g Fuggles [4.50 %] - Boil 105.0 min Hop 4 9.7 IBUs -
8 g Fuggles [4.50 %] - Boil 70.0 min Hop 5 13.6 IBUs -
2 g East Kent Goldings (EKG) [5.00 %] - Boil 70.0 mi Hop 6 3.0 IBUs -
6 g East Kent Goldings (EKG) [5.00 %] - Boil 15.0 mi Hop 7 5.1 IBUs -
2 g East Kent Goldings (EKG) [5.00 %] - Boil 0.0 min Hop 8 0.0 IBUs -
1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 9 - -
(edit: correct some ingredients in the pasted recipe)
Extract Est OG: 1.043
Partial Mash Est OG: 1.053
For consistency, I entered the Steep step for extract recipe as 152F for 60 mins, which is basically mashing.
The Mash step when changing to partial mash is also 152F for 60 mins.
My equipment profiles are consistent across both methods in terms of volumes and boil-off.
Recipe: FrankenBitter
Style: Best Bitter
TYPE: Extract
Recipe Specifications
--------------------------
Batch Size (fermenter): 2.25 gal
Estimated OG: 1.043 SG
Estimated Color: 7.6 SRM
Estimated IBU: 31.4 IBUs
Boil Time: 105 Minutes
Ingredients:
------------
Amt Name Type # %/IBU Volume
1 lbs Pale Malt, Maris Otter [Steep] (3.0 SRM) Grain 1 33.3 % 0.08 gal
1 lbs DME Sparkling Amber (Briess) [Boil] (11.0 SRM) Dry Extract 2 33.3 % 0.08 gal
1 lbs Spraymalt DME - Amber [Boil] (10.0 SRM) Dry Extract 3 33.3 % 0.08 gal
6 g Fuggles [4.50 %] - Boil 105.0 min Hop 4 9.7 IBUs -
8 g Fuggles [4.50 %] - Boil 70.0 min Hop 5 13.6 IBUs -
2 g East Kent Goldings (EKG) [5.00 %] - Boil 70.0 mi Hop 6 3.0 IBUs -
6 g East Kent Goldings (EKG) [5.00 %] - Boil 15.0 mi Hop 7 5.1 IBUs -
2 g East Kent Goldings (EKG) [5.00 %] - Boil 0.0 min Hop 8 0.0 IBUs -
1.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 9 - -
(edit: correct some ingredients in the pasted recipe)
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