I'm trying to understand the partial mash process. I *think* that it has to do with more grains. I looked at the "Easy Partial Mash" sticky to get an idea. So, basically to do this process, would I need another big pot, more grains, and then steep the way that I normally would with an extract? After mashing, would you then transfer those grains to another pot that has sparge water and that then becomes your mash?
I'm looking to do a Chocolate Cherry Porter for Christmas, and I think I'm going to go partial mash, but I'm not sure that I understand the difference between that process and an extract.