Questions about Partial Mash and procedure
This will be my fifth batch, no problems so far, but this time the recipe I'm brewing calls for 2lbs of 2-row, 2lbs vienna, along with a variety of specialty grains (honey, crystal 80, flaked barley) in smaller amounts.
I normally brew extract with specially grains, but this is the first time I'll be dealing with base malts which require mashing.
Normally I would steep my specialty grains in a bag in 2.5 gallons @ 158 for 30 minutes. I have 6lbs of grains total (plus my extract at knock-out). Can I mash the specialty grains with the base grains at the same time? Will I hurt the specialty grain extraction by mashing for 60 minutes rather than steeping for 30?
Here is what I've come up with: (Assuming I can mash all 6 lbs of base + specialty)
Ratio: 1.25 qt/lb = 8.6 qt (2.15 G) for mashing
Strike Temp of 171 F (For 8.6qt water with 65 F grains)
Mash Temp 154 F for 60 Minutes
Sparge 2.0 Gallons for dip/soak sparge at 164 F for 10 minutes
Then of course, begin the boil!
Is this the proper way to handle the combination of specialty grains with the base malts? Is there a better way?
My equipment is: 5G brew pot, 2.5G sparge pot
Looks correct to be, that's how I have always done my partial mash! Cheers!
Whew, that's a relief, I thought I was going to have steep my specialty grains and mash separately, which would have been a lot more work.
Any other tips for partial brewing?
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