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I'm looking to do a quick batch of cream Ale and I found a 2 gallon cylindrical cooler in the shed that I bought about 2 years ago. Would it make sense to mash 4-5 pounds of grain in this then add late extract and top off with water?

I used to partial mash like this all the time.

How was the end product? How much additional hops should be added to counteract the loss of bitterness?

Are you using brewing software? You can select late addition for the extract so it estimates hop extraction efficiency.

Sent from my pocket computer phone using some software.

pet lion wrote:Are you using brewing software? You can select late addition for the extract so it estimates hop extraction efficiency.

Sent from my pocket computer phone using some software.

This. And the end product was great

Yeah, I plugged it into beersmith and selected late addition. I wasn't sure if it calculated bitterness with this in mind or not. I'm gonna try A cream Ale and if it goes well I'm sure to at least rip out an ESB by the end of the week too

jtmwhyte wrote:Yeah, I plugged it into beersmith and selected late addition. I wasn't sure if it calculated bitterness with this in mind or not. I'm gonna try A cream Ale and if it goes well I'm sure to at least rip out an ESB by the end of the week too

I modified this recipe from BYO

Half n' Half Cream Ale
5.5 gallon/20.5 L, partial mash; OG = 1.045; FG = 1.008; IBU = 15; SRM = 4; ABV = 4.6%

3.0 lb. (1.4 kg) 2-row pale malt
1.0 lb. (0.45 kg) flaked maize
1.0 lb. (0.45 kg) corn sugar
2.2 lbs. Munton’s Light DME

0.37oz Centennial hops (60 mins) 10.6%
0.10oz Northern Brewer (60 mins) 8.5%
1 oz. Irish moss (15 mins) 1/4 tsp. yeast nutrients (15 minutes)

Danstar Nottingham Dry

Step by Step
Heat 5.5 qts. (5.2 L) of water to 163 °F (73 °C) and mash maize and crushed grains, starting at 152 °F (67 °C) for 45 minutes. Recirculate, run off first wort and add it to 0.5 gallon (1.9 L) of boiling water in your kettle. Add 190 °F (88 °C) water to cooler, let rest for 5 minutes, then recirculate and run off second wort. Bring wort to a boil, add corn sugar and bittering hops and boil for 60 minutes.
Add Irish moss and yeast nutrients with 15 minutes left in boil. After boil, stir in liquid malt extract and let wort rest (covered) for 15 minutes before cooling. Cool wort, transfer to fermenter and add water to make 5 gallons (19 L). Aerate and pitch yeast. Ferment at 68 °F (20 °C).

Would common sense say to add the extract at 15 min?