Trough Lolly's SNPA - Partial Mash - Recipe

[hirns]

At the risk of annoying people who may move this to TL'S SNPA thread I wanted to highlight this recipe for those thinking to make the move from K&K, extract or partial.

I love LCPA and have tried Boonie's recipe X2 and ended up with a very dark sweet (underfermented) beer twice. From the reviews it is a problem with my process or age of ingrediants so not the recipe's fault. In fact I have two new verions of Boonies brew down using extract cans that I know are in date to try to replicate the good news!!!!


However, at this point in time I'm swilling TL's SNPA recipe at exactly 14 days and it's the best brew I've tasted in 10 plus years of brewing. It is my first foray into partials. It was a dead set easy brew, I can't imagine what it will taste like after a month!!!!!

T.L. is GOD or he's second in line after this beer!!!!!!!!!!!!!!!!

[hirns]

Sorry, I should have emphasized further that this is the partial extract recipe as below!!!!


Trough Lolly's SNPA - Partial Mash - Recipe

Batch size 21L
Boil size 12L
SG1.055 FG1.013 (Alc 5.4% by volume)

Grist
1 x 1.7kg Coopers Pale Ale (or Australian Draught) kit
1.8kg Pale Ale malt
300g Weyermann Carapils
300g Pale Munich Malt
200g Pale Crystal malt
200g Pale Wheat malt

Crack and mash the grains at a ratio of 2.3L of mash water per kilo of grains for 1 hour at 66C, stirring every 15 mins. I can (just) fit this amount of grain into one of those 6-pack eskies. Slowly sparge the mash to yield at least 12L of wort in a large stock pot.
Boil the 12L of wort for an hour with the following hop additions:

20g Chinook Pellets 12.4% A/A 60 mins
20g Amarillo Pellets 8.9% A/A 15 mins
16g Cascade Pellets 6.3% A/A at flameout/end of boil
*Adjust all the hop additions pro rata if you have different strength hops. Also note that despite the lower quantity of hops in a concentrated boil, you need to take into account that the kit already has bittering, flavour and aroma hops in it.*

Add Coopers kit to kettle at the end of boil - gently stir through to mix (don't make bubbles or you'll oxidise the boiling hot wort and chill the boil in an ice bath. Rack to fermenter when you get below 24C and add pre-boiled / chilled water (use 2L PET bottles) until you get to the starting gravity (around 1.055). Pitch yeast at no higher than 22 degrees C. US-56 is the best dry yeast for this and seal...

This should give you around 21L of very nice beer...It will make 23L of fine beer, but you lose a bit of malty complexity if you over dilute the wort.

I made it to 22L

H

[wrighty]

Sounds good Hirns.
This is a much loved recepie from the amount of great feed back recieved from all that have made this be it kit,partial or all grain.
Currently have it sitting in the brew fridge as my first A.G.
Looking foward to drinking this in the new year.