Peter IPA Partial Mash

This is a partial Mash Brew using a small amount of Grain for colour and flavour. Here is a breakdown of the steps needed. Read through everything carefully before you begin and prepare/weigh out all of your equipment and ingredients before beginning the process. Ensure everything is clean and sanitary.

The road to successful brewing is preparation.

Steeping the Grains.

1. In a saucepan heat 1.5L of water to a temp of 70C, once at temperature add the Grains to the water and steep for 30 minutes, trying to keep the temperature between 63C to 67C.
   
   Mixing the Dry Malt Extract
   
   
2. During this time in a separate pot heat another 6L of water to around 80C, Once at temperature add the 3kgs of Dry Malt Extract a little at a time and stir in until it is dissolved fully. Once fully dissolved you can add the wort from the steeped grains into the mix. Use a sieve or something similar to ensure that no grains go into the boil pot
   
   Boil Phase
   
   3.Bring this mixture to boil, taking care not to allow it to boil over.
   
   
3. Once you have achieved a gentle Rolling Boil, you can start your 60 minute timer.
   
   Hop Additions (stir Hop additions into the boiling wort)
   
   
4. At this stage (the start of 60 minutes) you can add 20g the Summit Hop and stir in. This is your bittering hop. This hop will boil for 60 minutes (the longer a hop boils, the more bitterness it contributes to the finished beer)
   
   
5. When there are 15 minutes of the 60 minutes remaining it is time for the next hop addition: Add 25g of the Mosaic Hop to the boil and stir in. If you have yeast nutrient and Irish Moss you can add it at the same time.
   
   
6. At the end of the 60 minutes you can turn off the heat source and stop the boil, at the same time add the remaining 25g of the Mosaic Hop and stir in, this will add more hop flavour and aroma to the brew.
   
   
7. Cool down the wort by adding cool or cold water to the wort and bring it up to the 20L Volume. Take care not to damage your fermenter if it is made of plastic by adding wort that is too hot.
   
   
8. Once you have cooled to a temperature of around 20C, you can transfer the finished wort to your carefully sanitised fermenter.
   
   
9. Take a hydrometer reading at this point and record the O.G. (Original Gravity). You may have achieved the predicted O.G. of 1.058, this reading is not guaranteed to be the same as DME can vary from batch to batch, but it should be close to that number.
   
   
10. You can now pitch the yeast on top of the wort, fit the airtight lid and airlock.
    
    
11. Ferment at a constant temperature of around 22C, primary fermentation will be complete in 5 to 7 days.
    
    
12. Once airlock activity has ceased you may take a 2nd Hydrometer reading. The predicted F.G. (final gravity), for this recipe is 1.010. Once you are happy that the primary fermentation is complete you can proceed to bottling your beer.
    
    I hope you enjoy the process and the finished beer.