So I have a 120 minute IPA fermenting away right now and I’m looking forward to my next brews…
I’ve been leaning towards trying my hand at a partial mash Red Ale next, but I’m not sure what to do as far as yeast. My somewhat-local LHBS was out of Irish Ale yeast when I was down there the other day picking up some grain and I’m not sure that I’ll get down there again before I brew next. The LHBS that is 15 minutes away from me doesn’t stock liquid yeast, only a few packets of dry. As far as what I have on hand, I have a pint of Wyeast 1056 slurry (I have to say that I’m not all that happy with it though), a smack-pack of Wyeast 3787 Trappist High Gravity that will have to be used for something soon, a vial of White Labs 320, and a packet of Danstar Nottingham. Would I be absolutely off my rocker for considering using the 3787 in a red?
5.5 gallon ferment, 3.5 gallon boil, BIAB partial mash
3# Maris Otter
1# Caramel 60
.25# Caramel 80
.25# Caramel 90
.5# Special B
.5# Flaked Maize
.5# Flaked Wheat
1# DME Amber
.5 oz Warrior @ 50
.5 oz UK Fuggles @10
After that I am planning an American Wheat partial mash with fresh blackberries in the secondary, which is what I got the 320 for. I think I have a recipe worked out for that too after doing some research.
5.5 gallon batch, 3.5 gallon boil, BIAB partial mash
4.5# Red Wheat
.75# German Munich
3.5# German Pilsner
.5# Flaked Wheat
.75# DME (light or amber) late add
.6 oz Northern Brewer @ 60
1 oz German Tettenang @ 20
Anybody care to poke holes in it? :lol:
After that I’m not sure what I’m going to brew… I have an all-grain BIAB Trappist style to brew as well at some point along with the NB Rebel Rye Porter kit. And I have about 6# of 6-row and 2# of Maris Otter plus some various specialty grains left. Right now about the maximum amount of grain I can use for BIAB/partial mash is around 9# until I get some bigger equipment.