Originally Posted by aaronlcarlson
Good to know I can buy exact amounts of Munich LME if necessary, but not to worry...you've inspired me to give the partial mash a try. Thanks again for all the info!
Partial mashing gives you more flexibility since you can get way more grains and adjuncts (flaked wheat, oats, rye, etc) than is available in extracts. PM does not take any more equipment than you probably already have in your kitchen.
You can mash as small as 1 pound (or less) or as much as your brew kettle can hold.
LBussy's instructions are very clear and spot on to get you started with PM. You can always learn more about mashing, water chemistry and what not as your brews are becoming more complex and your taste buds more demanding. With partial mashing you can brew all but a few beer recipes, say 95% of what floats out there or is in books. For example you can't do 100% wheat beers, or 70% rye, or original German Pilsner recipes with PM.
If you like brewing, get a copy of John Palmer's How to Brew
. There is an old version of it on line, and 99% of it still holds true today.