[krustybb]

I am going to do my first partial mash with an IPA. I am wondering if I need to worry about PH levels with such a small mash. I will be doing 7 pounds of grains.

Krusty

http://krustysbigbrews.blogspot.com/

[tygo]

7 lbs is a pretty big partial mash.  Many of my five gallon all grain batches only have 11 lbs or so.  I'd worry about it if it was me.

[krustybb]

Cool, 2 pounds will be specialty grains. 5 lbs of pale 2 row.

[morticaixavier]

+1 on the lots of grain comment. I make an ordinary bitter that only has 7 lbs of grain for a 5 gallon batch.

What's the recipe?

to answer the question. it depends. What kind of water are you starting with? what specialty grains are you using?

Check out bru'n water which is a spreadsheet that a member on the forum has put together for handling water chemistry. It's a good tool although it takes some time to learn.

[denny]

If you have a water report to work from and you can get the stuff you need to adjust, it couldn't hurt.  If not, don't sweat it.

[roguenationpatriot]

7 lbs is a pretty big partial mash.  Many of my five gallon all grain batches only have 11 lbs or so.  I'd worry about it if it was me.

I agree this does seem a bit high for a partial mash, and I can't think of ever being close to 7 pounds worth of grains. I'm sure if you do your research it will come out fine, and I'm feel there's likely some blogs or forums that can guide you on this recipe.

[morticaixavier]

Additionally I will say that if you have the ability to mash 7 lbs of grain you could probably mash 10lbs and make an AG recipe. but if you give us the recipe details we will be able to help alot more!

[madscientist]

My partial mashes are 2.5-3lbs of grain for a 5 gallon batch.  I haven't played around with pH yet.  It's something I eventually want to look into, but I also use bottled water, and all my batches have been pretty good. 

[morticaixavier]

I will say that, unless you are having a major problem that can be traced to water chemistry it seems like it's a choke point analysis issue. There is little point in worrying about water chem if your ferm temps are all over the place or your yeast pitching rates are insufficient or your sanitation is lacking or...

however once you feel confident that everything else is working well but you still have too much harse bitterness or really cloudy beer or tannic bite or really poor efficiency then water is a place to look.

[krustybb]

Thanks for all of the feedback guys. I have adjusted the recipe down one pound of base grain.

Grain Bill
4 pds American 2 row pale Barley
3 pds Munton's Dry Malt Extract
12 ounces Wheat Malt
12 ounces Crystal Malt 40L
12 ounces Carapils

Hops
1 ounce of Cascade pellets, Cascade plugs, Yakima Magnum pellets
.25 ounces nugget
1ounce simcoe

Adjunct ingredients
Irish Moss ( end of boil to drop proteins and yeast out of suspension)
plain gelatin (fining agent for clarity)

Going to immersion mash all the grain in a 5 gallon cooler for 45 minutes. 1.5 quarts of water per pound. Strike water at 154 degrees Same amount for sparge at 170
Can boil 6 gallons easily. Will use spring bottle water.

I don't have a water report on it.

[denny]

Did you mean strike water at 154 or are you going to mash at 154?

[krustybb]

Sorry, yeah I am mashing at 154 (hopefully)   This is my first foray into anything not extract. So I am still trying to feel very prepared before brew day. Please feel free to point out my flaws as I am sure there are many.

[morticaixavier]

Looks good. One thing, If you are going to drop all but 1 lb of the 2 row you will probably want to bump the extract up by ~1.8 lbs to match gravity.

Good luck, in no time at all you will be going all grain.

[krustybb]

Cool Thanks. I was going to bump the extract by 1lb so I will throw on the extra thanks.

[Joe Sr.]

Ummm.... I think he thought you were dropping all BUT 1lb. of 2-row.

Since you're only dropping ONE lb. of 2-row, 1 lb. of extract is too much of an adjustment.