strangecarr

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Hi,

I'm doing a partial mash soon using some pale malt, I also have some crystal malt and amber extract.

Shall I do the partial mash first, then steep the crystal malt and then adding the extract?

Or should I steep the crystal first, let the water cool and then mash the pale malt, and then add the extract?

Or a different way?

Cheers,

Evan!

Recipes 

A different way.

Partial mashing means that you mash ALL the grains...the pale and the specialty grains. This all negates any need for steeping. In your case, you mash the crystal and the pale together, then drain, sparge and start the boil. Add your extract whenever you want...the later the better, typically. Good luck!

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malkore

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exactly what Evan said. mash ALL the grains, no steeping.

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david_42

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All crystals produce more sugars when mashed, 50-100% more depending on the Lovibond.

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strangecarr

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ahh, that makes sense - so the enzymes in the pale malt will convert the remaining starch left in the crystal.....?

BlendieOfIndie

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I'm still new myself, but I'm 90% you are correct. Normally Crystal malt doesn't carry enough enzymes to fully convert itself. However, other (non-specialty) malts (ie. your pale malt) have enough enzymes to convert itself & other grains.

strangecarr

Recipes 

Ok, next question:
Can I mash the grains inside a grain bag? If not, why not?

It would make things a hell of lot easier with the limited equipment I have - as I could take the bag out when done, put in a sieve and sparge using boiled water from a kettle.

Brewsmith

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Yes, assuming it's a small amount (up to a couple pounds) that you can do on the stove top. You can control the heat on the stove. Just use plenty of sparge water because it won't be that efficient at getting the sugars out.

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