fritz_monroe

Recipes 

I've only done about 5 or 6 batches. All have been primarily extract with specialty grain. I thought that I was doing extract brewing, but a co-worker described this as partial mashing. I would think that a partial mash would have much more than about a pound of grain.

So, what am I doing? Extract or partial mash?

__________________
F_M

Check out my homestead blog

JimC

Recipes 

Its all semantics. The real question is, do you like what you make?

That said, to do a partial mash, you must mash and sparge some of the grains and 'top up' with extract. Usually 2-4 lb of base grain + specialty grain. Sounds like you are doing extract and steeping some specialty grain.

fritz_monroe

Recipes 

Thanks for the quick reply. That's what I thought.

Any yes, I like what I make. If not, why bother?

__________________
F_M

Check out my homestead blog

david_42

Recipes 

A mash requires base grain (2-row). Just specialty grains is steeping. The difference is simple, without base grains NO starch to sugar conversion occurs. Your co-worker does not understand the process.

Many people use mini-mash and partial mash to mean the same thing.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"