Source: Jeff McNally (firstname.lastname@example.org), HBD Issue #1976, 3/5/96
I've sent this recipe to several people via private email in the past
and one of these people (Gabrielle Palmer
Since I have recently entered this brew in a homebrew competition, I've
also included the judges comments. BTW, this took first place in the
combined english and scottish ale category at the war-of-the-worts
homebrew competition sponsored by the Keystone Hops (1/20/96).
Since I have recently entered this brew in a homebrew competition, I've also included the judges comments. BTW, this took first place in the combined english and scottish ale category at the war-of-the-worts homebrew competition sponsored by the Keystone Hops (1/20/96).
I use a grain bag from Williams Brewing (800-759-6025) that is made to fit inside a bucket type lauter tun. It also fits perfectly inside my 3 gallon SS kettle.
To do the mash on my stove, I just heat up the mash water to ~165F (in my kettle) then drop in the grain bag containing the crushed grains. Stir real well, let it sit for a minute, then check the temp. If its to low (which it will be) either add small amounts of boiling water (1 cup at a time, stir, let it sit for a minute, then check the temp) or add heat with the stove burner on medium heat while gently stirring constantly. After you hit the mash temp, cover it up and let it sit for 1 hour. At the end of the 1 hour, I lift the grain bag just above the surface of the wort and sparge by pouring the sparge water over the grains gently with a measuring cup.
As you can see, my mash setup/technique is pretty simple and does'nt require a lot of extra equipment. I'm not trying to get the max possible extraction from the grains, only the flavor/body that was missing before I started doing these partial mashes.
Since this setup/technique produces wort that is rather cloudy with grain particles, I've often wondered if it will lead to some astringency in the finished beer. Some of the judges comments (see below) lead me to believe that this does happen. Kirk Fleming asked about this in HBD #1968. Does this stovetop mashing sound similar to what you do?
Here are the judges comments. I've separated the two judge's comments with a slash (/):
bouquet/aroma: pleasant malt, low hop / malt, no hop OK appearance: good clarity, head retention, overcarbonated / slight reddish brown, good clarity, head good flavor: nice for scottish, light smoke, pleasant sweetness, just slightly overcarbonated for scottish ex, lingering aftertaste slight astringent / malt OK, low hops OK, condition OK but would lower a little to make smooth, needs more malt sweetness & caramel, to dry for style, slight phenolic or solvent body: good body / carb level thins a bit drinkability & overall impression: lingering aftertaste from other than malt or hops / it is drinkable but needs fullness (more malt or less atten yeast) scores: 34 / 30