waterse
Well-Known Member
I was reading a huge post started by Richbrewer a while back about doing partial mashing in a small cooler and I had a question about it. I posted in a new thead as I was reluctant to dig up such a large older post. Anyhow, I was wondering how my steeping method differs from the partial mash technique and what benefit the latter would gain. Currently I steep my specialty grains in a grain bag in 2 gals of water at 155 for 45 minutes, stirring regularly to keep the temp even. I drain the grain bag in a colander and then pour 2 qts of water heated to 170 from a teakettle slowly over the bag in the collander. I allow this to drain fully then proceed to the rest of the steps for extract brewing. So what more does the partial mash technique do?