American Double Mash

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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American Double Mash

Postby WillySixGun » Sat Jan 29, 2005 10:46 am

I am trying an American Double Mash

5 pounds Domestic 2-row
1.5 pounds raw rice
.5 pounds flaked corn

.6 oz of Tett with 60 minute boil (I think, I better figure it out quick
cause I will be boiling in a couple hours)

Pale Ale yeast

Getting ready to sparge in 30 minutes. Everything has gone well so
far. A little concerned about the softness of the Rice, hope it does
not stick my sparging.

I am curious how this will turn out. Hoping for a light, thin, low
hopped beer with a decent kick.

Update as soon as I have the OG.

Willy
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In the Primary

Postby WillySixGun » Sat Jan 29, 2005 5:12 pm

Man I am tired,

I final got it in the primary. Everything went fine, I think.

OG 1042
A% 5.5

I need a beer. Willy

Update, when it goes into the secondary. A lot of hop trub got into the
primary, so I will take it out of the primary sooner than normal.

Crack
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In the secondary

Postby WillySixGun » Mon Jan 31, 2005 8:59 am

Man, this is the lightest beer I have ever brewed.

The secondary is a glass carboy and since the beer is
so light and clear I can see all the action. This fermentation
process is a wonder. I can see thousounds of bubble streams
and the wort is not sitting still, there are swirling currents. Their
is a thick head of yeast on top.

I plan to keg this one. It will be my first kegging. Willy
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Five days in secondary

Postby WillySixGun » Thu Feb 03, 2005 9:37 pm

Got it in the secondary carboy. Done not seem to be clearing yet.
I think I am going to switch to whole hops, the pellets leave a lot
particulates. This beer is so light, I am worried it will be cloudy.

Willy
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Pellet Residue

Postby BillyBock » Fri Feb 04, 2005 6:59 am

Willy: what was your cereal mash process for the rice? I was curious about trying that sometime in the future. To date, your recipe is the first I've seen with both corn and rice. Let us know what it tastes like.

If you're worried about the hop pellet particulates getting through, try this. When you rack to the keg tie a sanitized fine mesh bag to the end of the racking hose. That should keep some/most of it out.

If it still makes it through to the keg, crank the temperature down on the fridge to crash chill the beer and let it stay that way for at least a week. This will cause yeast and other particulates to settle at the keg bottom. Your first couple of draws will be cloudy, as you're pulling beer directly off the bottom. From there out it's pretty clear, and clears more with time. There's actually not much yeast residue left in the bottom of my kegs when I do it this way--a small half-dollar sized dimple of yeast at the keg bottom which can't get picked up through the tube.

Remember if you move the keg, you'll stir up the sediment. But...kegging is great, you're gonna love it.

v/r
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Brewer's Companion By Randy Mosher

Postby WillySixGun » Fri Feb 04, 2005 9:07 am

Bill,
Thanks for the advice. I will give it a try.

I read up about the American Double Mash on the internet and
ended up following Randy Mosher time table in his book. I did end the
rice boil early because I was worried it would fall apart.

Cooker mash was 2 quart of water per pound of grain. I ground
rice into 1/16 inch pieces and combined it with 10% of the barley milled
a little finer than normal. The barley keeps the adjuncts soupy in the
cooker. Strike cooker grains at 113'F and let stand for 10 minutes.

113 for 10 minutes
raise to 149 over 10 minutes
Rest a 149 for 30 minutes
raise to boil over 20 minutes
Boil 20 minutes and then add to main mash, which is at 113'F

added flaked corn to mash

I made the recipe up. I just want to stay below 28 percent
adjuncts, domestic 2-row cannot handle more than that. The wort
from this batch was brilliant and crystal clear. I was very happy til
I syphoned all the hops into the primary.

I will update.

Willy
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Into the Keg

Postby WillySixGun » Thu Feb 10, 2005 8:05 am

This batch has cleared up real nice. I siphoned it
into the keg last night. Got some in my mouth
during siphoning and my first instict was wanting
more. I think this is going to turn out very good.

The first kegging experience was a little worrisome.
I had a little trouble figuring out the regulater. Had
it up to 20 psi, before I realized it. I turned to back
to 12 psi and put it in the garage. It is 35 degree
outside. This morning the garage read 4 psi, so i
turned it up to 12 psi. I think that when I turned it
down to 12 yesterday, I was really set at 4 psi but the
built up pressure had not absorbed. Anyway next
time will just leave it at 12.

This is going to be good. Good bye bottles. Willy
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4% murky and tasty

Postby WillySixGun » Fri Feb 11, 2005 10:06 pm

I enjoy this beer. You can guzzle it and not get full.
Unfortunately it has a little kick. lol Anyway it turned
out good, other that it is still murky. I'm just beginning
and it is hard to worry about anything with a belly full
of beer. Maybe next time it will be clear. Brewing again
tomorrow. Dropping the rice and add two pounds of
barley. For some reason I blame the rice for the murkiness.

Willy "Full of Beer" Black
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