Lorenaherrera Fotos Signore

homemade Beer - Partial Mash Method (E + G)

Hello everyone:) After we
ventured into the production of pilsner malt hopped , the next test will be a bit more difficult: a produced by a method of Bitter Partial Mash. We

a brief review, with the help of instructions on http://www.birramia.it/ , where we bought everything needed for the realization of our Bitter, with a red Anglo-Saxon English hops.



"First we have to grind coarsely specialty grains.
Heat to about 68 to 70 degrees about 5 liters of water and once it reaches the desired temperature, soak the beans, leave to infuse for 30 to 60 minutes.
After this time filter out the grains with the colander, and rinse the grains (the grains are ground and cooked) with hot water at 70 degrees, the amount of water to rinse the grains should be about 3 to 5 liters. (This procedure is called sparging).
Dissolve the extract in the wort just obtained, and raising the volume of water required by the recipe, put on the fire and boil the mixture.
After 5 minutes of boiling, add hops in the doses specified by the recipe, the first hop that gets used to the aroma, and usually has to boil 60 minutes, depending on the recipe, you add two more doses of hops , about 30 minutes to boil and boil 10 minutes from the end, this division in three additions of hops used to give beer respectively AMARO, aromas, perfumes.
Once completed the boil, to cool the wort or the coil, inserted in the must itself, (you put the coil, about 10 minutes before the end of boiling, so you sterilize) or dipping as usual in the pan in cold water. A must
cooled, about 20 to 22 degrees, you put the wort in the fermenter (if part of the must 'evaporatasi add water to make up the required volume), and shake the inoculated yeast mash .
We ferment as usual, and remember, as always, cleanliness and sanitation.

NOTE: issued by the bitter hops varies with the density 'of the wort during boiling, stick to the volumes described in the recipe. "

Our recipe for Bitter because we like to experiment, will surely be enriched with some spice or herb .......... but more likely will involve the use of Oak Chips Medium Toast: French oak chips medium toast, which, added to the beer maturation, allow to obtain the typical aromas of aging in oak casks.
wait, as always, advice from more experienced Brewers e. .. see you soon! :)
C.