...are you talking about just adding something like CTZ or Warrior to just up the overall IBU level along with a simple grain bill?

AG doesn't require lots of equipment and it's really easy. Look into BiaB. brew in a bag. you use a $3 paint strainer bag from lowes and a 5 gallon brew pot and just mash in there. A few guys around here do it and it works well.

Yes. But unfortunately everything went into the LBK.

no big deal. it'll settle into the trub in the fermenter... and it actually can be a nice place for the yeast to live,,, and i think there's some nutrient in there, too. all is well.

So I am an avowed fermenter sampler. I tasted this recipe (in which i followed the basic brewing video) and I have to say. It is turning out very tasty. Can't wait to see how it tastes when done. It is very grapefruit forward right now.

...Professor I know this was your original post....this one is definatly worth a try IMO.

It's kinda funny.
I had a thought about introducing an easy partial mash to new Mr. Beer Brewers.
Shortly after I started the thread Basic Brewing did almost exactly that for one of their shows.
And now a new brewer has made a first partial mash.
The thread has not been hijacked, and congrats.
Hope someone else tries an easy partial mash as well.

Okay, so I missed out on getting a Mr. Beer refill pack on sale. So I just went out and bought one not-on-sale.
I still need to see if my LHBS can hold up their end for some needed supplies.

I'm thinking something like this:
High Country Canadian Draft
(as a Cream Ale)
6 row malt and flaked corn with US-05

Octoberfest Vienna Lager
(as a Vienna Lager)
Vienna/Munich malt with either a lager yeast or cold fermented ale yeast.

Whispering Wheat Weizenbier
(not sure, classic wheat beer or American wheat)
Wheat and barley malt with either a wheat yeast or US-05

...Have you thought about using some booster instead of flaked corn, or did you just get the HMEs and not the International series kit?...

...or maybe T-58(for the Weizenbier)...

...I'm now trying to figure out the semantics. Did I actually do a partial mash, or did I steep, or did I do more of a BiaB partial mash...

At almost a week the brix is at 6.25 for about 4.019 ABV.
There is a bit of sulpher in the flavor now but that should not hang around long.
This has been fermenting at the 50-55 range and towards next weekend I'll start dropping the temps towards 35 before racking and lagering. I'll probably lager 2 weeks then bottle.

There is a follow up (of sorts) on Basic Brewing about Mr. Beer partial mashes. (Thanks HatchetJack)

Not a bad video, but I think I would've liked to see them step up Mr. Beer somewhere along the way with just DME, different yeast and maybe some hops.

they did that before jon, just no DME, a mini mash I think (or steeping)

That's the thing...by the time you do a minimash, you could just do an AG BiaB batch with one more step!

I agree...but I felt more safe doing a mini-mash to start with before diving head first into AG. Even with that, I still do a mix of AG, PM and extract.

...by the time you do a minimash, you could just do an AG BiaB batch with one more step!

HCCD Cream Ale - Partial Mash
Recipe HCCD Cream Ale - Partial Mash Style
Cream Ale 2.13 gal
1.013 FG 5.0% 4.0%
Use
Mashed Extract Mashed Time
5 minutes
Brewer The_Professor Partial Mash
Recipe Characteristics
Batch
Estimated FG Alcohol by Volume Alcohol by Weight
Recipe Gravity Recipe Bitterness Recipe Color
Ingredients
1.052 OG 22 IBU
5° SRM
Quantity
0.50 lb 1.21 lb 2.00 lb Quantity 1.00 oz Quantity 1.00 unit
Grain
Type
Adjunct Extract Grain Type Pellet Notes Other
Recipe Notes Batch Notes
Flaked Corn
MrB. High Country Canadian Draft Six-row (US)
Hop
MrB. High Country Canadian Draft Misc
US-05 Dry Yeast
3 gallons of bottled water, one goes in the fridge.
I heated 2 gallons of water to 160 in a 3.75 gallon pot.
(Note: For the purpose of this recipe I will say there are two ways to mash malted grains. One is in a mash tun with a smaller volume of water followed by a hot water rinse (sparge), and the other is the Aussie Brew In A Bag method that can use the full volume of water needed from the begining. I am using a volume somewhere inbetween (as I will top off as needed) but more than a minimium since I will not perform a sparge. One quart of water per pound of grain would be a minimum and would require some sort of rinse or sparge to get the best efficiency.)
I added the grain/flaked corn and let it sit covered for 5 minutes. The temp was 155. (Looking for the 152-156 range)
At 20 min more the temp was below 150 so I returned the pot to high heat (slowly stirring) until it was above 155, then covered again.
(Temps not holding good today, I heated the mash again at another 20 min)
Preboil Brix 9.0 (1.037). (Mash was sorta 1HR reheating every 20 min, I don't count the reheating time)
(Note: It is best to have some way to measure the grain conversion, hydrometer, refractometer, or iodine test)
I just poured the wort into another pot using a strainer to catch the grain. (Discard the grain, keep the wort)
So this is a pretty simple temperature hold and drain.
Boil the wort for 1HR, no hop addition. (By the end of the boil the volume will be less and the gravity will be higher)
(Note: Cream Ale style guidelines suggest 15-20 IBU. Mr. Beer lists the HCCD at 22 IBU with both booster and UME.)
Add the High Country Canadian Draft HME after removing the pot from the heat. Cool the wort in an ice bath to pitching temps.
12.5 Brix (1.051) post boil (unknown volume) grain only.
20.0 Brix (1.084) on unknown volume.
(To save ice I use cold water at 5 min and then 15 min first before using an ice bath)
Pour the cooled wort into the Mr. Beer keg leaving behing the last bit with sediment (don't worry if some gets into the keg)
Top off as desired (perhaps depending on your gravity readings) Final OG (to the 8.5 mark) 11.0 Brix (1.045)

...What do you use to convert brix to SG?