I'm back! Hi to the oldies and the newbie's! What would be the right mash schedule for Canadian two row malt? I'm try for this for the first time but I'm not a beer newbie, I've made at least 1 batch every 2 weeks for a year now so I'm not a complete beer bobo :oP. My starter equipment is really basic, 1 bucket with spout and one with a zillion holes in the bottom. any info would be good Louise:o)
Unless you have undermodified malt, start with a simple single infusion mash.
Saccharification (149F - 158F, 65C - 70C) rest for 60 minutes. (optional) Mashout (168F, 76C) for 10 minutes.
I assume you are planning on making an Ale? What kind of Ale? If you are making a simple American Pale Ale, try a saccharification rest @ 151F, 66C. The hotter the "sweeter" (more unfermentable sugars) the final beer will be.
Tom Veldhouse
Since it's experimental I turned it into the "everything but the kitchen sink" beer. It's a 3 gallon batch consisting of:
2 kg Canadian 2 row 120 gr. each of caramel , Munich, aromatic and caramunich 240 gr. dark brown sugar EKG hopsWhat style this will be, I have no idea. I didn't have time to see this post before brewing so I did the following which I read somewhere:
30 minutes at 100 15 minutes at 131 30 minutes at 140 30 minutes at 154 ishI'm in the process of cooling it down right now, as soon as I know my S.G I will post it and if it's screwed up maybe somebody can tell me where I went wrong. Louise:o)
My S.G. was 1.045 :o( I was shooting for 1.051 also I'm 2 litres short of wort, I was shooting for 12 and I have 10. I don't want to add water as this is going to bring my S.G. down. I guess for a first time it's not too bad... Louise;o)
According to StrangeBrew, it looks as though you've got a real nice pale ale. Perhaps just slightly on the lighter side, which should be fine... it will probably be easy to drink and have good flavor. Wish you luck. Let us know how it turns out.
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