As I understand it, the only real difference between these two is the type of grains that are used. PM uses grains that have their own enzymes and what not and will produce fermentables in the wort, so that one has to use less LME/DME. With specialty grains, your are basically extracting flavors/color/non-fermentables, but the bulk of the fermentable comes from the LME/DME. PLEASE correct me if I am wrong!
So if I want to do PM and only have a 5 gallon and 2 gallon pot available to me, how should I do it? My first recipe that I did involved steeping the grains in 3 gallons of water in a grain bag at around 155 F for 45 minutes, and then dunking the grain bag 7-10 times as a "fake" sparge, and then adding 6 lbs of LME to achieve that SG. Is this typically what most PM's do, or do they actually sparge, etc using larger equipment? I really want to get to the point where I can use the most amount of grains that my system can handle until I get the whole turkey fryer/ 10 gallon MLT set-up (hopefully by Xmas!). Thanks so much for any and all input!
Jason
So if I want to do PM and only have a 5 gallon and 2 gallon pot available to me, how should I do it? My first recipe that I did involved steeping the grains in 3 gallons of water in a grain bag at around 155 F for 45 minutes, and then dunking the grain bag 7-10 times as a "fake" sparge, and then adding 6 lbs of LME to achieve that SG. Is this typically what most PM's do, or do they actually sparge, etc using larger equipment? I really want to get to the point where I can use the most amount of grains that my system can handle until I get the whole turkey fryer/ 10 gallon MLT set-up (hopefully by Xmas!). Thanks so much for any and all input!
Jason