American Ale Part Mash
American Ale Part Mash
Am getting into part mashes and was curious has anyone got a nice hoppy amercan ale recipe?
Ah, beer, my one weakness. My Achille's heel, if you will.
Re: American Ale Part Mash
what size boil do can you do Tim?
If you can do a full boil try this beast on for size.
1.50 kg Pale Liquid Extract (15.8 EBC) Extract 35.29 %
1.50 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 35.29 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 23.53 %
0.25 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.88 %
20.00 gm Northern Brewer [9.10 %] (60 min) Hops 21.1 IBU
15.00 gm Cascade [6.00 %] (20 min) (Aroma Hop-Steep) Hops -
15.00 gm Cascade [6.00 %] (20 min) Hops 6.3 IBU
15.00 gm Amarillo [8.90 %] (20 min) (Aroma Hop-Steep) Hops -
15.00 gm Amarillo [8.90 %] (20 min) Hops 9.4 IBU
1 Pkgs SafAle American Ale (DCL Yeast #US-05(56)) Yeast-Ale
Mash grain with 8L of water at 74C to achieve 67C. Hold for 60 mins. Sparge with another 8L of water at 78C. Top up kettle to get 23L, add extract and bring tot he boil. Add hops as listed. I would also add another lot of cascade and amarillo to dry hop with.
Trough Lolly has the partial instructions down pat so maybe ignore mine and follow his. I have never done a partial! This just me converting a recipe in beersmith from AG to partial.
If you cant boil that much sing out and am sure TL will come to the rescue. How big is your mash tun?
If you can do a full boil try this beast on for size.
1.50 kg Pale Liquid Extract (15.8 EBC) Extract 35.29 %
1.50 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 35.29 %
1.00 kg Munich I (Weyermann) (14.0 EBC) Grain 23.53 %
0.25 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.88 %
20.00 gm Northern Brewer [9.10 %] (60 min) Hops 21.1 IBU
15.00 gm Cascade [6.00 %] (20 min) (Aroma Hop-Steep) Hops -
15.00 gm Cascade [6.00 %] (20 min) Hops 6.3 IBU
15.00 gm Amarillo [8.90 %] (20 min) (Aroma Hop-Steep) Hops -
15.00 gm Amarillo [8.90 %] (20 min) Hops 9.4 IBU
1 Pkgs SafAle American Ale (DCL Yeast #US-05(56)) Yeast-Ale
Mash grain with 8L of water at 74C to achieve 67C. Hold for 60 mins. Sparge with another 8L of water at 78C. Top up kettle to get 23L, add extract and bring tot he boil. Add hops as listed. I would also add another lot of cascade and amarillo to dry hop with.
Trough Lolly has the partial instructions down pat so maybe ignore mine and follow his. I have never done a partial! This just me converting a recipe in beersmith from AG to partial.
If you cant boil that much sing out and am sure TL will come to the rescue. How big is your mash tun?
Re: American Ale Part Mash
i do my mashes in a esky. I have a few eskys one at 27ltr and the biggest at 55ltr. I have a couple pots one at i think 20ltr and a new 59ltr which i brought but i think that will be way to big for something like that. Im still new to part mashes but i love my Amerillo Ales ive made with coopers sparkling so i thought why not try a part mash?
Ah, beer, my one weakness. My Achille's heel, if you will.
Re: American Ale Part Mash
55L esky and 59L kettle? WTF are you doing partials for man, you are set for AG. My esky is a 55L and my kettle is 50L. All you need to do is fill the smaller pot up with water to mash and sparge with and your in!
Re: American Ale Part Mash
to get my head wraped around it mate. Im going to do that tafe course so when that happens i will no how to do AG as i have nno idea!
Ah, beer, my one weakness. My Achille's heel, if you will.
Re: American Ale Part Mash
you could use that 27L esky to put the first lot of mash water into... and as for knowing what to do,i'm in the same book as you. I want to AG but i'm not sure. The best thing i did was read palmers how to brew ( i bought the book, but my mate hired it from the local library). most questions can be answered. and if you have any further queries, you'll get the info either online or on this forum.
Another thing i recommend is going to a brew demo at your local decent HBS, i went to one on the 3rd at it was excellent. sometimes all you need to do is just have someone show you how easy it is.
I dont think you'd learn anything more at TAFE, and you wouldnt be wasting the money.
if you can do partials, you can do full mashes.
Another thing i recommend is going to a brew demo at your local decent HBS, i went to one on the 3rd at it was excellent. sometimes all you need to do is just have someone show you how easy it is.
I dont think you'd learn anything more at TAFE, and you wouldnt be wasting the money.
if you can do partials, you can do full mashes.
I freely admit that I was Very Very Drunk....
"They speak of my drinking, but never consider my thirst."
-
Trough Lolly
- Posts: 1647
- Joined: Friday Feb 16, 2007 3:36 pm
- Location: Southern Canberra
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Re: American Ale Part Mash
Timmsy, a partial is an all grain beer with extracts added!
Once you've done a partial mash brew, you'll wonder what all the fuss is about.
Cheers,
TL
Once you've done a partial mash brew, you'll wonder what all the fuss is about.
Cheers,
TL
Re: American Ale Part Mash
Looking back my first AG was a disaster, I knew less than nothing about it and I did most everything wrong, but you know what? It truely was the best beer I had ever made! No joke... and they have progressivly gotten better since. Most all of my learning was through trial and error. I now read a lot and spend a lot of time on the forums and still I think the best way about it, is to just have a go.
As long as you have a decent scale, thermometer and flame source you are pretty much set. Put a braid and tap in the 27L esky (you won't need anything bigger than that for a standard batch)and go AG!
As long as you have a decent scale, thermometer and flame source you are pretty much set. Put a braid and tap in the 27L esky (you won't need anything bigger than that for a standard batch)and go AG!
Re: American Ale Part Mash
Come and watch me brew then. Seriously, it sounds hard but its not. I watched a few AGs get done before i attempted my own and its really not as dark an art as some would have you believe. I am hoping to brew next weekend, probably Sunday as i will have a 1469 yeast cake needing attention around then. Drop me a PM if you are keen. Its much easier watching one done than it is reading about it. If anyone else is interested PM me for contact details. I have 3 AG beers on tap at present and am always happy to share.Timmsy wrote:to get my head wrapped around it mate. Im going to do that tafe course so when that happens i will no how to do AG as i have nno idea!
Re: American Ale Part Mash
DrS, why do you have to be in the Adelaide Hills and not the Perth hills.... haha
just one quick question, are you a chemist or a microbiologist?
just one quick question, are you a chemist or a microbiologist?
I freely admit that I was Very Very Drunk....
"They speak of my drinking, but never consider my thirst."
Re: American Ale Part Mash
Chemist (not to be mistaken with those pharmacists who call themselves chemists... 
)
)
Re: American Ale Part Mash
Just do it.
I'm a retired legal type claims manager.
If I can learn to do it from Palmer's book and these forums, anyone can.
I still have very fond memories of my first AG brew, TL's SNPA clone. The taste of the grains and hops etc is just so much better than anything you get from a can.
It really is a lot easier than you imagine, and there is no dark science involved.
If you can heat water and read a thermometer, you have all the skills you need.
I'm a retired legal type claims manager.
If I can learn to do it from Palmer's book and these forums, anyone can.
I still have very fond memories of my first AG brew, TL's SNPA clone. The taste of the grains and hops etc is just so much better than anything you get from a can.
It really is a lot easier than you imagine, and there is no dark science involved.
If you can heat water and read a thermometer, you have all the skills you need.
Re: American Ale Part Mash
Ok i mite take you up on that. Me and my mate are still sourcing the burners etc. I mite just go out and buy the stuff soon!drsmurto wrote:Come and watch me brew then. Seriously, it sounds hard but its not. I watched a few AGs get done before i attempted my own and its really not as dark an art as some would have you believe. I am hoping to brew next weekend, probably Sunday as i will have a 1469 yeast cake needing attention around then. Drop me a PM if you are keen. Its much easier watching one done than it is reading about it. If anyone else is interested PM me for contact details. I have 3 AG beers on tap at present and am always happy to share.Timmsy wrote:to get my head wrapped around it mate. Im going to do that tafe course so when that happens i will no how to do AG as i have nno idea!
Ah, beer, my one weakness. My Achille's heel, if you will.
Re: American Ale Part Mash
I took this of Jovialmonk site. The American Ale and Amber look good. Any1 tried the Amber Ale??
Recipe 4. English Pale Ale.
Like Bitters, Pale Ales are the descendants of India Pale Ales (IPAs) but much lower in gravity and hopping as they don’t need to be sent for long journeys in sailing ships and are distinguished from bitters by a paler color and more hop flavor.
OG 1050 IBUs 35 BU:GU .7
Mash 1.6Kg maris Otter, 1Kg Pilsner malt and 400g flaked maize at 67°C for 60 minutes.
Boil for 15 minutes then add 30g Goldings pellets, 30 minutes later add another 30g Goldings pellets, fifteen minutes later add 20g Pride of Ringwood pellets and boil 15 minutes longer, adding 1.5Kg Morgans Extra Pale liquid malt extract in the last few minutes. Cold condition at least two weeks, adding one or two fuggles plugs to the container (cube.)
NB: Flaked maize does not mean corn flakes!
Recipe 5. American Pale Ale.
Pretty much the same as English pale ales, but containing American hops. I don't like Cascades in any huge quantity, but by all means replace the late additions with Cascade:- it is your beer, after all! This recipe is all Amarillo except the last addition, though this could be replaced by Amarillo.
Use the same grist and extract as in Recipe 4, though you could replace the maize with flaked, or cooked, white rice. Boil 15 minutes, then add 20g Amarillo pellets, boil 30 minutes and add another 20g, boil 15 minutes and add 15g amarillo and 1.5Kg Extra Pale liquid malt extract.
Boil another 15 minutes and add 15-50g Sterling (or Amarillo) pellets. I made an American Pale Ale with 50, 30, 15 and 50g Amarillo additions. Tasty! After a month or so maturation the beer was not excessively bitter, but was refreshing in the summer heat.
Recipe 6. Unley Amber Ale
Now you will be really glad you can mash brew. Take 3Kg pale malt, pour into a disposable alfoil type baking dish till it is an inch deep and place into an oven preheated to 90°C. While the malt is in the oven stir it every 15 minutes to prevent burning and toast the grains evenly.
Keep the oven at 90°C and toast the malt for 60 minutes. Then toast it for 30 minutes at 100°C, then thirty minutes at 110°c then thirty minutes at 120°C. Remember to stir well every 15 minutes, during the last hour of toasting occasionally take out a few grains, cut across the middle and look at the color of the inside of the grain: if this is turning from white to off white the toasting is done
OG and IBUs I will leave to you. Use dry amber malt extract to boost gravity, preferably only to 40 GU. Follow the hopping for the Mild, best bitter etc depending on how you like your beers. I suggest that the first time you brew this just add some amber dry extract (say 500g) and follow the Mild hopping regime. This toasted malt makes the most incredible malty, rich ale.
Experiment some to arrive at a recipe that pleases you.
Recipe 4. English Pale Ale.
Like Bitters, Pale Ales are the descendants of India Pale Ales (IPAs) but much lower in gravity and hopping as they don’t need to be sent for long journeys in sailing ships and are distinguished from bitters by a paler color and more hop flavor.
OG 1050 IBUs 35 BU:GU .7
Mash 1.6Kg maris Otter, 1Kg Pilsner malt and 400g flaked maize at 67°C for 60 minutes.
Boil for 15 minutes then add 30g Goldings pellets, 30 minutes later add another 30g Goldings pellets, fifteen minutes later add 20g Pride of Ringwood pellets and boil 15 minutes longer, adding 1.5Kg Morgans Extra Pale liquid malt extract in the last few minutes. Cold condition at least two weeks, adding one or two fuggles plugs to the container (cube.)
NB: Flaked maize does not mean corn flakes!
Recipe 5. American Pale Ale.
Pretty much the same as English pale ales, but containing American hops. I don't like Cascades in any huge quantity, but by all means replace the late additions with Cascade:- it is your beer, after all! This recipe is all Amarillo except the last addition, though this could be replaced by Amarillo.
Use the same grist and extract as in Recipe 4, though you could replace the maize with flaked, or cooked, white rice. Boil 15 minutes, then add 20g Amarillo pellets, boil 30 minutes and add another 20g, boil 15 minutes and add 15g amarillo and 1.5Kg Extra Pale liquid malt extract.
Boil another 15 minutes and add 15-50g Sterling (or Amarillo) pellets. I made an American Pale Ale with 50, 30, 15 and 50g Amarillo additions. Tasty! After a month or so maturation the beer was not excessively bitter, but was refreshing in the summer heat.
Recipe 6. Unley Amber Ale
Now you will be really glad you can mash brew. Take 3Kg pale malt, pour into a disposable alfoil type baking dish till it is an inch deep and place into an oven preheated to 90°C. While the malt is in the oven stir it every 15 minutes to prevent burning and toast the grains evenly.
Keep the oven at 90°C and toast the malt for 60 minutes. Then toast it for 30 minutes at 100°C, then thirty minutes at 110°c then thirty minutes at 120°C. Remember to stir well every 15 minutes, during the last hour of toasting occasionally take out a few grains, cut across the middle and look at the color of the inside of the grain: if this is turning from white to off white the toasting is done
OG and IBUs I will leave to you. Use dry amber malt extract to boost gravity, preferably only to 40 GU. Follow the hopping for the Mild, best bitter etc depending on how you like your beers. I suggest that the first time you brew this just add some amber dry extract (say 500g) and follow the Mild hopping regime. This toasted malt makes the most incredible malty, rich ale.
Experiment some to arrive at a recipe that pleases you.
Ah, beer, my one weakness. My Achille's heel, if you will.
-
Trough Lolly
- Posts: 1647
- Joined: Friday Feb 16, 2007 3:36 pm
- Location: Southern Canberra
- Contact:
Re: American Ale Part Mash
Timmsy, you're ready to go partial or all grain...Timmsy wrote:i do my mashes in a esky. I have a few eskys one at 27ltr and the biggest at 55ltr. I have a couple pots one at i think 20ltr and a new 59ltr which i brought but i think that will be way to big for something like that. Im still new to part mashes but i love my Amerillo Ales ive made with coopers sparkling so i thought why not try a part mash?
My partial instructions, are here...
As for an APA, I'd go 70% pale ale malt with extract, 25% munich, 5% crystal and lashings of Chinook / Amarillo / Magnum for bittering and a good dash of Amarillo with 20 to go in the boil. US-05 / Wyeast 1056 to ferment.
Cheers,
TL
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sonictruth
- Posts: 107
- Joined: Wednesday Feb 28, 2007 1:22 pm
Re: American Ale Part Mash
anyone have some good instructions/pics for putting a braid and tap into an esky?Put a braid and tap in the 27L esky (you won't need anything bigger than that for a standard batch)and go AG!
Re: American Ale Part Mash
There is a tutorial on my website (click the icon in my signature) that can easily be modified to use a braid (which I did after 2 brews of the tutorials setup). You can just replace the X joint at the inside with a straight through adaptor and clamp a braid down to it with the little plastic 13mm clamps (about 25 cents each). The braids can be bought at Bunnings for about $10 or less, you only need about 8 inches in a 25L esky.
Re: American Ale Part Mash
I have been using a copper manifold in my esky since i started and have just recently switched to braid and all i did was bought a rubber bung from my local Hbs and put a piece of 1/2 inch copper through it then hose clamped the braid to it and folded one end then just plug up the hole in the esky where the tap used to be with the bung contraptionsonictruth wrote:anyone have some good instructions/pics for putting a braid and tap into an esky?Put a braid and tap in the 27L esky (you won't need anything bigger than that for a standard batch)and go AG!
, on the outside of the esky i have a little ball valve tap that i got from bunnings which from memory was about $2 and this is how i control flow 
Cheers
Leigh
Leigh
Re: American Ale Part Mash
El Cheapo Mash Tunsonictruth wrote:anyone have some good instructions/pics for putting a braid and tap into an esky?
w00t!