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Ok,

After discovering TL's excellent post on partial mash instructions last night, I suddenly realised that a partial was really no big deal (and no actual "mashing" was involved! ) I've come up with the following recipe (my own, also a first), which I'll do as soon as I've tackled Wassa's Honey Porter:
500g Joe White Traditional Ale
250g Crystal
1.5kg Amber liquid extract
1.5kg LDME
50g Goldings (60 min)
15g Goldings (5 min)
Irish Moss (10 min)
Yeast - TBA

I was hoping for some feedback on the following:
Would you normally put the crystal in with the traditional ale? Currently I'm thinking of doing them separately as I can't see a little 6 pack esky being able to handle 750g of grain.
Any comments on the choice of Golding? - just one example I saw of a pale Ale hops, so went for it.
Any suggestions on a dry yeast (don't want to make the step of growing my own or using a liquid just yet).

Any feedback appreciated

Cheers

Hi Smabb. I too got into doing partials after reading TL's instructions. He deserves a medal.

Anyway your recipe looks OK but I generally go with about 2kg of grain and 2-2.5kg of extract in my recipes. I figure that the idea is to get as much grainy taste in there as possible but that's up to you.

In answer to your questions:
- Yes you mash all the grains together including the specialty ones like crystal
- I use a 10 litre drink cooler and a grain bag instead of a little esky and strainer because the cooler has a tap on it and the grain bag stops the grain from clogging it up. It works quite well.
- Goldings are great in a pale ale.
- For yeast I'd recommend Nottingham if you can get it. Craftbrewer normally sell it but they were out of stock the last time I checked a few weeks ago. If you can't get it then S-04 would be good.

Personally I'd ditch the Irish Moss but if you like it then go for it.

Thanks a bunch. I take your point about the grains.

I've measured up my 6 pack esky - much bigger than I thought (and than it looks if you ask me), so I can use a lot more grain without a problem. It also occurred to me that if I find I just can't fit some in and keep an effective saturation in the mash I can always just store it, so no big deal.

Playing around on beersmith i see that if i bump up the grain i must also bump up the hops, so.......

1.5kg Joe White Traditional Ale (up for 500g)
250g Crystal
1.5kg Amber liquid extract
1kg LDME (down from 1.5kg)
50g Goldings (60 min)
35g Goldings (20 min) (new addition)
15g Goldings (5 min)
Irish Moss (10 min) (hang on for now)

yeast -Nottingham if I can get it.

Cheers

That looks pretty good mate.

Best of luck with the first partial. Mine was a bit messy but certainly tasted good enough for me to keep perservering.

You'll easily fit your grain in a six-pack esky, I get well over 2kg in mine without dramas.
Hope it all goes well for you!

Smabb wrote:Thanks a bunch. I take your point about the grains.

I've measured up my 6 pack esky - much bigger than I thought (and than it looks if you ask me), so I can use a lot more grain without a problem. It also occurred to me that if I find I just can't fit some in and keep an effective saturation in the mash I can always just store it, so no big deal.

Playing around on beersmith i see that if i bump up the grain i must also bump up the hops, so.......

1.5kg Joe White Traditional Ale (up for 500g)
250g Crystal
1.5kg Amber liquid extract
1kg LDME (down from 1.5kg)
50g Goldings (60 min)
35g Goldings (20 min) (new addition)
15g Goldings (5 min)
Irish Moss (10 min) (hang on for now)

yeast -Nottingham if I can get it.

Cheers

G'day Smabb,
Looks quite good. This would be an ideal generic recipe where you can vary the hops and yeast to convert the beer from UK to US - eg, switch the Goldings at 60 mins with Chinook, the 20 min addition can be Amarillo and the 5 min addition could be Cascade - you should end up with a pretty decent "Fat Tire" copy if you ferment with US-05 yeast.

Cheers,
TL

Thanks guys. I'll keep you posted.

Thanks also TL for your excellent notes on how to do a partial, much appreciated.