extract vs. partial mash

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fritz_monroe

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

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

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