New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Right Method for Partial Mashing




Reply
 
LinkBack Thread Tools Display Modes
Old 03-15-2014, 12:08 AM   #1
LuNchBoX1371
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Posts: 104
Liked 5 Times on 4 Posts

Default Right Method for Partial Mashing

Im just wondering if this process would work for partial mashing. For a 5 gallon recipe, fill a pot with 1.5 gallons of water, heat water, and mash for 90 min. In a second pot fill with 1.5 gallons of water, heat, and sparge for 30 min. Does that sound good or do i need to have an accurate amount of water in each.



__________________
Planned: Mr. Franklin 2 IPA, Back East Cream Ale,
Fermenting: Mr. Franklin 1 IPA, Detroit Blonde Ale
Bottled: Blonde Ale
LuNchBoX1371 is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2014, 12:18 PM   #2
brick
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
brick's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Albany, NY
Posts: 158
Liked 27 Times on 22 Posts
Likes Given: 1

Default

That depends entirely on how much grain you want to use and what process. Are we talking BIAB or something else?



__________________

Homebrewing: because a bucket list should consist of actual buckets.

brick is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2014, 12:49 PM   #3
unionrdr
Gotta home brew jones
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 26,558
Liked 1658 Times on 1464 Posts
Likes Given: 1136

Default

You mash with 1.25-1.5 quarts of water per pound of crushed grains. 1 hour @ 150-156F usually. The higher the temp,the less fermentables are extracted. Not by much though. lager or pilsner would be a temp of 147-152 for me. Darker beers at 155-156 or so. I mash 5-6 pounds of grain in 2 gallons of local spring water @ 152-156F,depending on the style for one hour. Then sparge with 1.5 gallons of 170F spring water for 3.5 gallons boil volume in my 5 gallon SS BK/MT biab style.

__________________
Everything works if ya let it-Roady(meatloaf)
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 03-15-2014, 11:24 PM   #4
LuNchBoX1371
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Posts: 104
Liked 5 Times on 4 Posts

Default

Quote:
Originally Posted by unionrdr View Post
You mash with 1.25-1.5 quarts of water per pound of crushed grains. 1 hour @ 150-156F usually. The higher the temp,the less fermentables are extracted. Not by much though. lager or pilsner would be a temp of 147-152 for me. Darker beers at 155-156 or so. I mash 5-6 pounds of grain in 2 gallons of local spring water @ 152-156F,depending on the style for one hour. Then sparge with 1.5 gallons of 170F spring water for 3.5 gallons boil volume in my 5 gallon SS BK/MT biab style.
Ok cool its still like the all grain the water per pound per grain type of thing. But thank you for the info. and to the other guy yea im thinking of doin BIAB.
__________________
Planned: Mr. Franklin 2 IPA, Back East Cream Ale,
Fermenting: Mr. Franklin 1 IPA, Detroit Blonde Ale
Bottled: Blonde Ale
LuNchBoX1371 is offline
 
Reply With Quote Quick reply to this message
Old 03-16-2014, 12:58 PM   #5
unionrdr
Gotta home brew jones
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 26,558
Liked 1658 Times on 1464 Posts
Likes Given: 1136

Default

Yeah,the water to grain ratios are the same. You're just using less water & grain,adding extract to get up to recipe OG. I add all the extract at flame out myself. The wort is still boiling hot at that point. And since pasteurization happens in seconds @ 160F,just stirring the extract in well & covering with the lid for the few minutes it takes to get an ice bath,or wort chiller going is enough.

__________________
Everything works if ya let it-Roady(meatloaf)
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2014, 03:09 PM   #6
LuNchBoX1371
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2013
Posts: 104
Liked 5 Times on 4 Posts

Default

ok ill do the extract at flameout then thanks for the advice



__________________
Planned: Mr. Franklin 2 IPA, Back East Cream Ale,
Fermenting: Mr. Franklin 1 IPA, Detroit Blonde Ale
Bottled: Blonde Ale
LuNchBoX1371 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Are you an all-grain brewer; what's your preferred mashing method? In_Vino_Veritas All Grain & Partial Mash Brewing 41 03-22-2014 10:08 AM
Partial Mash method and questions histo320 All Grain & Partial Mash Brewing 0 01-13-2013 12:58 AM
Electric Herms mashing method bloke Electric Brewing 26 04-28-2011 03:14 AM
Will this method of partial mashing work? godfathermg57 Beginners Beer Brewing Forum 4 01-26-2011 06:31 PM
Schmitz Process/ Full Decoction, Partial Mashing, and Late Extract Method BBBF All Grain & Partial Mash Brewing 1 10-05-2009 06:47 PM