Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Easy Partial Mash Brewing (with pics)
Reply
 
LinkBack Thread Tools
Old 10-28-2010, 03:32 AM   #1011
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,825
Liked 204 Times on 113 Posts

Default

Quote:
Originally Posted by beerman1957 View Post
Have you considered using a Gott or Rubbermaid Cooler for your mash tun? I frequently (almost always) mash into a 5 gallon Gott that has an adapter for a valve (available at any LBS or online).

The Gott cooler (or whatever brand) is an excellent method of keeping mash at a constant temp. I also use a stainless false bottom that is 10 times better than the plastic kind that float around causing the mash to coagulate in the exit tube. Once the mash is done, you can boil that amount, which should be way less than 5 gallons, then add water at the end. You can also easily sparge back into the cooler until the wort runs clear or at the desired SG point.


Be sure to adjust your hop count and time.
I don't know how you are talking to here, but I think you're missing the point of this method. The main point is minimizing the amount of equipment you need to start with. Most brewers would only need to buy a bag to use this method.
__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2010, 05:51 AM   #1012
rmedved
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Seattle
Posts: 90
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by DeathBrewer View Post
I like to mash at 1.5 quarts per pound of grain. However, 1.25 quarts per pound works well, too. Anything less is unadvised. I generally sparge with less water and often even top-off instead of running all my water through the grain.

You would have to do a pretty small sparge with an 8 quart pot, especially since you need to leave room for top-off.

I would go with one of two options. Use a lot of grain and do a "no-sparge"...this can be a little more spendy as you will get low efficiency, but it works well. Option 2, use a "pour-over" sparge by mashing in your big pot and then using the 2 gallons of water from your other pot and pouring it over the grains while they sit in a colander over the big pot.
So for 5 pounds of grain, could I mash with 1.5 gallons and then sparge with something like 2.5 gallons and then simply top off with 2.5 to have a 6.5 gallon pre boil volume?
__________________
rmedved is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2010, 12:38 PM   #1013
bryston
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Montreal, Canada
Posts: 23
Default

I am also in a similar situation. I've mashed with 1,25 qt/lb in my kettle. Then, once it's finished, I put the grain bag aside and transfer the mashed water in my bottling bucket. Then I put back the grain bag in my kettle, and put sparge water and let it sit for 10 minutes, covered. Once it's done, I remove the grain bag, and put back the mashed water that is in my bottling bucket to mix it with the sparged water. I can then proceed with the boil.

I know this is probably not ideal, but I can brew while I wait to get another kettle. And this way, I am able to mash and sparge with enough water. As sanitation goes, usually more transfer means more risks, but then, everything is boiled for minimum 60 minutes afterward.

__________________

Last edited by bryston; 10-28-2010 at 12:40 PM.
bryston is offline
 
Reply With Quote Quick reply to this message
Old 10-28-2010, 03:03 PM   #1014
Justibone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Indianapolis, IN
Posts: 2,030
Liked 21 Times on 20 Posts
Likes Given: 69

Default

Quote:
Originally Posted by rmedved View Post
So for 5 pounds of grain, could I mash with 1.5 gallons and then sparge with something like 2.5 gallons and then simply top off with 2.5 to have a 6.5 gallon pre boil volume?
5 lbs. x 1.25 qts/lb = 6.25 qts = 1.56 gallons

1.5 gallons mash for 5 lb is okay, but it's kind of the minimum, according to DeathBrewer. Based on his advice, 1.875 gal. would possibly provide better efficiency.

That's $.02 from another amateur, heh.

Last edited by Justibone; 10-28-2010 at 03:03 PM. Reason: oops, didn't see boil stuff, heh
Justibone is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2010, 07:02 AM   #1015
gusty83
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: boston
Posts: 60
Default

Whats up death. Listen im also in the same situation as you space and equipment wise and Id like to run a good 5 or 6 lb mash in addition to extract as you did. This would also save money in the long run since grain is cheaper than extract and would also add more general quality in comparison to full extract runs in my opinion. I havent run partial mashes before and I have some questions about your procedure.

First off, how much grain and extract did you use in your partial mash, I missed that during your tutorial. Secondly, Im trying to understand why you use 150 degrees for 30 mins and 170 degrees for 10. I understand that 150 degrees brings the sugars out via enzyme and 170 will destroy the now unwanted enzymes. What I dont understand is why not just use 150, 160 or anything up to a boil for sparging since youre going to full boil the wort anyways. Lastly how long did you boil your grain wort + extract mix. Im sorry if you mentioned any of these things I may have missed something reading through.

__________________
gusty83 is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2010, 01:42 PM   #1016
beerman1957
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beerman1957's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Sierra Vista AZ, AZ
Posts: 205
Liked 2 Times on 2 Posts

Default

"Listen im also in the same situation as you space and equipment wise and Id like to run a good 5 or 6 lb mash in addition to extract as you did. This would also save moneyE=gust in the long run since grain is cheaper than extract and would also add more general quality in comparison to full extract runs in my opinion. I havent run partial mashes before and I have some questions about your procedure."

Ok, I am not Death here but let me chime in here because I think there are some general misconceptions that many new brewers have. I used to be an AG Nazi, just so you know. I used to think that if it weren't AG, then it probably was not worth brewing. I graduated from kits rather quickly and brewed for a few years strictly AG.

I decided that AG was taking a LOT of my time, adding 60-90 minutes to each brew.. sometimes 120 minutes if you count the extra time for cleanup. But at LEAST 60 minutes each brew was taking place.

Quality? Well, not so fast here. I would prefer to say I have more "Artistic Freedom" but I would dare say the beer is exactly the same if not better if I use at least SOME extracts.

Price cheaper? Again, not so fast. Initially grain is cheaper but when you factor in cost to process and loss of product due to efficiency, I start to question the ACTUAL savings. What about your time? Let's factor in $5.00 an hour. What is that worth toward the cost of extract?

I am not saying that AG brewing is bad. In the most technical terms, it probably allows for a wider expansion of what you can do with beer. However, I think it is not wise to discount using some extracts. I have been doing Partial for over 4 years now with an occasional AG. I don't use the canned kits, but that is my preference.

I am just saying not to be limited in thinking that just because you don't do AG that things will be BAD. The beer is going to be excellent if you do the other things well. Saving time has GOT to be worth something if you are like me and have to work a busy schedule.

__________________
beerman1957 is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2010, 03:51 PM   #1017
beerman1957
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
beerman1957's Avatar
Recipes 
 
Join Date: Apr 2009
Location: Sierra Vista AZ, AZ
Posts: 205
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by gusty83 View Post
First off, how much grain and extract did you use in your partial mash, I missed that during your tutorial. Secondly, Im trying to understand why you use 150 degrees for 30 mins and 170 degrees for 10. I understand that 150 degrees brings the sugars out via enzyme and 170 will destroy the now unwanted enzymes. What I dont understand is why not just use 150, 160 or anything up to a boil for sparging since youre going to full boil the wort anyways. Lastly how long did you boil your grain wort + extract mix. Im sorry if you mentioned any of these things I may have missed something reading through.
Now for the second answer. The amount of extract one uses can vary depending on the recipe. If you want to convert the amount of grain that extract is equal to, then it is about 75 % for LME and about 60% for DME. Usually partial mash substitutes only the base malts and then you use the rest of the specialty malts for the flavor and color.

Sparging at 170F is about the optimal temperature you want to sparge at. Any higher will produce some very nasty polyphenol reactions that are not desirable.
http://homebrewandchemistry.blogspot...icky-beer.html
__________________
beerman1957 is offline
 
Reply With Quote Quick reply to this message
Old 11-01-2010, 09:40 AM   #1018
gusty83
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: boston
Posts: 60
Default

Ya beerman, this is going to be a partial mash. Im going to use 6 lbs 2 row and 2lbs dry light. I think partial would be optimizing between all grain and all extract. So Im going for a sculpin clone which is supposed to be all grain but I think this will do.

This is my first partial so check this out.
122 protein rest 10mins
140 enzyme rest 10 mins
150 starch to sugar 40 mins
170 mash out sparge 5 mins<----this was my question. the higher the temp below 170 the more sugars I can sparge out without harming my combined wort. Is that correct?

now I can combine this sparge wort from 170 to the now beginning to boil mixture of extract and original grain wort correct? I intend to add bittering hops at this point and boil this whole mix for 45 minutes- 1 hour. Am I on the right track with this? So the total time for this should be about 2 hours. Up from the original 1 hour for all extract brewing.

__________________
gusty83 is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 12:04 AM   #1019
deathtomacro
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Augusta, Georgia
Posts: 20
Default

DeathBrewer,


I must say that it's quite amazing that this thread has been going for over two years! Nice!

Here's my question for you:

If I were to mash for the full 60 minutes, do you think it would be best for me to add my specialty malt about thirty minutes into the mash process? So as not to extract tannins from, say, Black malt. Or is this really something to not worry about?

I ask this because I recently had the opportunity to brew with one of the brewers from a nearby brew pub. If I'm not mistaken he added the specialty malt at the 30 minute mark. I just wanted to run this by you to see if I'm being an overly concerned douche.

Thanks so much.

And, thanks for this awesome information!

-Adam
__________________
deathtomacro is offline
 
Reply With Quote Quick reply to this message
Old 11-05-2010, 10:11 AM   #1020
Justibone
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Indianapolis, IN
Posts: 2,030
Liked 21 Times on 20 Posts
Likes Given: 69

Default

Quote:
Originally Posted by deathtomacro View Post
to see if I'm being an overly concerned douche...
No.

You should ask these types of questions.
__________________
Best Brews Yet:
Edwort's (modified) Apfelwein
BierMuncher's Centennial Blonde
Cuinrearview's Gumballhead-Inspired WPA
Pelikan's John's Red English Barleywine
Justibone is offline
 
Reply With Quote Quick reply to this message
Reply



Tags
partial mash

Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Easy Stovetop All-Grain Brewing (with pics) DeathBrewer Beginners Beer Brewing Forum 1028 09-19-2014 09:12 PM
Partial mash vs extract brewing cell All Grain & Partial Mash Brewing 33 08-30-2014 02:16 PM
Easy Partial Mash- Hefeweissen recipe? syd138 Recipes/Ingredients 14 02-09-2009 08:21 PM
Is it time for me to try partial mash brewing? TheH2 All Grain & Partial Mash Brewing 17 07-16-2007 01:38 PM
pics of my second brew.. partial mash BeerLuvnGrl All Grain & Partial Mash Brewing 7 05-01-2006 03:10 AM