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Thanks to TL's partial guide I now know my small-ish pot is not a bar to me mashing grains, so i'm going to jump in and give it a go.

I plan on doing an APA, similar to the snpa recipe on here. I have the following recipe in my beersmith trial.

2kg pale malt
300g caraamber
1.5kg ldme
20g chinook @ 60
20g amarillo @ 15
15g cascade dry hop

us-05 dry yeast

estimated ibu ~31
estimated og 1052

now I just need craftbrewer to get more ldme so I can place my order for the ingredients. will it be fine to ship it all to perth (cheaper than my hbs anyway) or should I get the hops and yeast here?

certainly looking forward to trying out a fresh grain brew.

cheers

Killspice.. i sent you a PM...

Looks like a good starter recipe Killspice - let us know how you go with it.

Cheers,
TL

Any updates on this?


I'm considering doing this for my first partial

Paul I brewed my first partial a couple of months ago. the results just blew me away. I have been trying for the european flavour which has eluded me for years using kit beers and adjuncts. this brew was a nice well rounded brew with a very close resemblance to a typical german style lager. The recipe mainly because I had the ingredients on hand was as follows :-

1Kg Vienna light malt grain
1Kg Caramalt grain
1 1.7Kg can Coopers Canadian Blonde
40gr. Hallertau @ 60 min
20gr. Hershbrucker @ 15 min
15gr. Saaz @ 5 min
1 sachet saflager S-23 pitched at 15 degrees
fermented out at 12-14 degrees over four weeks
OG 1040 FG 1008

Diacetyl rest at 18 degrees for three days racked in a corny keg for a week in the fridge, filtered and tapped a couple of weeks later. My best yet. I am now in the process of going all grain with a mate to share the set up costs, and after the partial grain experiment it seems well worth it.

Congrats Biernut - there's no looking back now!

Cheers,
TL

Thanks TL, another milestone in the life and times of a Homebrewer

when i get my Lagering setup happening I'll definitely be looking at that recipe again.


cheers mate

Well done Beirnut...good to see another Tassie home brewer going to All Grain..
not to many of us down here in the land of Supermarket Brewers...
Best of luck getting your gear together and doing your first AG.
Welcome to the slippery slope to the dark side..
cheers

BTW, I'll be in Hobart around 14 August - any chance you can talk the Cascade brewery into making some more of that excellent honey porter?!!

Cheers,
TL

I came across a snag in my plan for world dominatnation. my fiance denied me use of the eskie (hers) so I am stuck dreaming until I get a brewing one.

since I am going to get an eskie, it seems a waste to get a little one, so I was planning on getting a 25l one. then, since I am getting a big eskie, why not get a bigger (currently 8l) pot, and if I get a bigger pot i'm going to need a chiller... hmm, maybe I should just get a small eskie for now...

Sorry TL
Cascade is still run by one of the two "evil empires"
Try Morrilla winery and their Micro...Moo Brew.. good stuff

killspice wrote:
since I am going to get an eskie, it seems a waste to get a little one, so I was planning on getting a 25l one. then, since I am getting a big eskie, why not get a bigger (currently 8l) pot, and if I get a bigger pot i'm going to need a chiller... hmm, maybe I should just get a small eskie for now...

Killspice dont worry about getting a chiller straight away, Save your money and just use the "no chill" method. Ill hopefully be putting down my first AG within the next week and this is what i plan todo.

Cheers
Rob

You can mash in a 25 litre cooler, because it is what I do. But the limit is 23 litre batches, and trying to mash anything much more than about 6 kg of grains will see its limits reached.
As it is, I really have to do a mashout addition to make my predicted volume into the kettle, or sparge twice.
I'd suggest you go for at least a 35 litre cooler to give you more room to move.

tazman67 wrote:Well done Beirnut...good to see another Tassie home brewer going to All Grain..
not to many of us down here in the land of Supermarket Brewers...
Best of luck getting your gear together and doing your first AG.
Welcome to the slippery slope to the dark side..
cheers

Thanks Taz, all is coming together slowly. Starting from scratch and sourcing parts is a slow job. I see Andrew from ex "Brew By You" has opened up a HB shop in Moonah. He is stocking 25Kg bags of various grain including the Euro specialties and also Wyeast and bulk dry. Like Kevinlis says no turning back now AG is the way to go as it opens up a plethora of options. My regret was I didn't do it years ago.

Cheers

well I gave this one a try as an all-extract partial for now, using 3kg llme and 1kg ldme, with the same hop schedule, replaced the chinook with 20g cluster as I couldn't get chinook, as above (boiled in 570g ldme and the steeped liquor)

I am looking forward to seeing if it as much better as people say, considering this one was ~$35 while my last brew, coopers euro lager, was ~$20.

So long as you got your boil volumes (and thus boil gravity) right, and you like hops, I don't think you'll be disappointed.

killspice wrote:well I gave this one a try as an all-extract partial for now, using 3kg llme and 1kg ldme, with the same hop schedule, replaced the chinook with 20g cluster as I couldn't get chinook, as above (boiled in 570g ldme and the steeped liquor)

I am looking forward to seeing if it as much better as people say, considering this one was ~$35 while my last brew, coopers euro lager, was ~$20.

G'day killspice,
I'm a tad confused with your terminology? What grains were used to make the "steeped liquor"? Did you steep some crystal?
I don't want to be a PITA but if you steeped crystal or cara malts then that wasn't a true partial. As the term implies, a partial mash beer is made from a partial / small / mini mash to convert some base malt to help augment the malt extract you used. You can certainly make nice beer with extract and steeped grains, but a partial mash is a step up from that in the sense that you have to establish the right conditions in a mash tun to allow the enzymes in the malt to converst the starches to fermentable sugars. This is the important difference to steeping grains which is effectively washing the sugars off the already converted malt...

Cheers,
TL

cheers TL, I should have referred to it as an all-extract/specialty reduced boil rather than an all-extract partial.

until I get an esky I won't be doing partials, so my plan was to try for what I have heard is a middle ground (k&k < all-extract < AG).

if it does not make a big difference to my brew then i'll probably go back to k&k for a few months and start saving for an esky.

All extract beers are fine - they help reinforce the importance of boiling the wort to add hop bitterness etc and I've had plenty of fine all extract beers. I've found that they can be somewhat expensive since you're effectively paying someone else to do your mash. Hang in there and once you get a six pack esky or larger and start doing some partials, you'll notice a real difference in the malt flavour profile with freshly mashed wort.

Cheers,
TL