mdf191
Well-Known Member
... Im going to guess cheap, with maybe a little hint of ingenuity.
I have been only making extract + specialty steeped grain brews up till this point, but I would like to start moving toward partial and eventually all grain. The only problem is I am feeling a bit cheap to put in much, if any money toward AG equipment at the moment. But I also am looking to brew and oatmeal stout, which from what I hear should really have the flaked oats mashed.
So here is my idea. I do a batch with my fermentables consisting of all extract and specialty grain (just like a reg extract only brew), but I mash some flaked oats (and maybe a small bit of dextrine malt) by themselves and drain and sparge that liquid into the kettle prior to extract addition. Theoretically this would allow me to have a very small amount of grains to sparge so I can use a strainer (already owned). I will also not have to worry about not efficiently lautering the other fermentables. Will this work? Is there any thing that would be different from mashing with such a small amount of grain. Pretty much I would be doing a partial mash minus the 3 or so lbs of base malt. Will just mashing and straining the flaked grains be ok?
I have been only making extract + specialty steeped grain brews up till this point, but I would like to start moving toward partial and eventually all grain. The only problem is I am feeling a bit cheap to put in much, if any money toward AG equipment at the moment. But I also am looking to brew and oatmeal stout, which from what I hear should really have the flaked oats mashed.
So here is my idea. I do a batch with my fermentables consisting of all extract and specialty grain (just like a reg extract only brew), but I mash some flaked oats (and maybe a small bit of dextrine malt) by themselves and drain and sparge that liquid into the kettle prior to extract addition. Theoretically this would allow me to have a very small amount of grains to sparge so I can use a strainer (already owned). I will also not have to worry about not efficiently lautering the other fermentables. Will this work? Is there any thing that would be different from mashing with such a small amount of grain. Pretty much I would be doing a partial mash minus the 3 or so lbs of base malt. Will just mashing and straining the flaked grains be ok?