Partial Mash Brewing...

[corysdad]

I was just wondering if many of you, partial mash brew? I don't see many threads or posts on this subject. Sounds like somthing I'd like to try next. Does it improve on extract brewing alot? Thanks...

[b3s]

i've done a few partial mashes. they're pretty simple and while they don't add a lot of fermentables (like all-grain mashing will), they do add some great flavor.

there's, in essence, two methods.

one is steeping, where you add the grains to a bag and bring the water to a boil (the same water you'll use for your full boil), then pull the bag and let it drip (do not squeeze the bag) back into the pot to get the extra wort out.

the other is a full partial mash (necessary for some grains like oats). basically steep the grains @ 155F for a while, then pour 165F water over the grain bag to sparge.

the rest is your typical extract brewing.

basically, what you're doing is getting additional mouth feel and malt flavor. in some cases you're adding some extra fermentables. palmer's online book (www.howtobrew.com) and papazian's book give figures on the amount of fermentables you're getting out of various grains via mashing and partial mashing.

[noby]

corysdad,

I'm sure there's a few guys on here that partial mash
I just bottled my first 'proper' partial mash last night.
For most batches, I steep speciality grains, as b3s describes.
I don't know if I'm ready to go to all-grain, or if I ever will, but so far I'm happy with the extra steps added, and with the outcome.

I brewed a Guinness clone from clone brews, mini mashed the grains in a pot on top of the stove. I had to add heat once to maintain my temp.
I only used a big strainer and a pot of hot water to lauter, which probably didn't do much for my mash efficiency, but you always have the safety net of the malt extract to increase your overall efficiency. (I plan on making a lauter tun before my next batch)


I would reccemend trying it. It's much more fun as you feel more involved in the brewing process.


noby


ps, along withb3s reading suggestions this (http://byo.com/feature/986.html) article from byo sums it up nicely.

[corysdad]

Thanks guys, I really appreciate the help. Great instructions and
articals. Next batch should be a partial mash brew.

[BluesHarp]

Originally posted by b3s

one is steeping, where you add the grains to a bag and bring the water to a boil (the same water you'll use for your full boil), then pull the bag and let it drip (do not squeeze the bag) back into the pot to get the extra wort out.

the other is a full partial mash (necessary for some grains like oats). basically steep the grains @ 155F for a while, then pour 165F water over the grain bag to sparge.



Just curious -

1) What is the danger in squeezing the bag?

The last steep did I steeped in a small brewpot, then strained the wort into the main brewpot...didn't use a bag at all.

2) Is the sparge water temp that critical in a partial mash?

I just poured a gallon of hot tap water over the grain

[corysdad]

Are the grains that are used in partial mash the same as the specialty grains I used in my first few brews? They were steeped at 155 degrees for I think 30 min. in a muslin bag and then thrown away.

[b3s]

Originally posted by BluesHarp
Just curious -

1) What is the danger in squeezing the bag?

The last steep did I steeped in a small brewpot, then strained the wort into the main brewpot...didn't use a bag at all.

2) Is the sparge water temp that critical in a partial mash?

I just poured a gallon of hot tap water over the grain

1) you can release tannins and off flavors.

2) not really, unless you're using a grain that really requires an actual mash-like partial mash (e.g. oatmeal, which you'll need some 2-row with).

[b3s]

Originally posted by corysdad
Are the grains that are used in partial mash the same as the specialty grains I used in my first few brews? They were steeped at 155 degrees for I think 30 min. in a muslin bag and then thrown away.

in general, yes. but you can also use the full grain-set (2-row, etc.), which adds even more grains as some grains (oatmeal) require 2-row or something like that for conversion.

[wedgeseven]

just kind of adding to this with a question.
I plan on making my next batch a partial grain. Then grains I purchased are Briess White Wheat Malt, 6 row - lovibond 2.
My question is do I need to crush them or not? I assume I do but I have read a few other things that have confused me a little so just thought I would make sure.

[b3s]

if you did not get them crushed from your LHBS, then yes, you need to crush them. unless you're gonna do this a lot (i.e. all-grain, several times per month) you're probably better off getting them crushed at your LHBS than investing in a grain mill.

technically, the grains aren't crushed, their cracked.

[wedgeseven]

hrmm not to sure if my local shop does it or not, they are mainly a coffee shop, but I have to go there tomorrow so i will ask. I also read that you can use a rolling pin or other item and it will do the trick just a bit more time consuming is all.

[b3s]

Originally posted by wedgeseven
I also read that you can use a rolling pin or other item and it will do the trick just a bit more time consuming is all.

i suppose you could (i mean that's all a grist mill really is, only a bit more complex). just be careful to not actually crush the grain. i'd read up on that a bit more first.

[DreamWeaver]

Originally posted by b3s
if you did not get them crushed from your LHBS, then yes, you need to crush them. unless you're gonna do this a lot (i.e. all-grain, several times per month) you're probably better off getting them crushed at your LHBS than investing in a grain mill.

technically, the grains aren't crushed, their cracked.


Not that it matters much but I think malted barley grains are crushed not cracked. But we know what is meant. I'm finding a finer crush is better for eff.

I think I'm ready for the next step... pulverize em!

As for crushing them with a rolling pin... Good Luck! Malted barley can be pretty hard.

[danno]

Originally posted by wedgeseven
just kind of adding to this with a question.
I plan on making my next batch a partial grain. Then grains I purchased are Briess White Wheat Malt, 6 row - lovibond 2.
wedge, the usual course for a partial mash is to have some specialty grains, for color and flavor. wheat malt and six row are base malts, you're not going to get much more flavor and color from that that you are from your malt extract. i'm not saying that you shouldn't do it, just with that grain bill, don't expect a lot out of this batch... what's the rest of the recipe?

BluesHarp, the higher the sparge temp, the easier it is to remove the converted sugars. (but don't get your grain over 170ºF due to tannins...) I mash out with 180ºF water...

[axis714]

Most all of my brews at present are partial mashes....I started all grain last year and although its fun and makes gr8 beer Im usually just too busy to do things properly...Ive found throwing specialty grains in steeping bags and dumping DME in my turkey fryer pot makes good beer and takes less time and with my T-A-D bottling is quick and easy! That said I must agree with you ...not a whole lot of inbetween information among the brewing community...there are a few places (like this 1) that offer good recipes and advice for intermediate brewing but not near enough IMO.
If you like stoudts its an excellent style to brew partial mash I think.....Make an excellent quality beer fairly cheap in very little time.I buy black patent and roasted barley , chocolate malt -pre-crushed----make a giant tea bag - and add the DME and Hops.
lol Guiness on Nitro tap in my fridge for pennys..lol
Id like to see more partial mash recipes posted or maybe a whole Partial mash forum sometime.

[b3s]

well, there's cat's meow and recipator, both have a good supply of partial mash recipes. also, search this board for a thread on converting DME based recipes to all-grain (started by me asking a question), you should be able to use those forumlaes to convert base malts to DME fairly easily.