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Old 05-07-2009, 09:51 PM   #1
Julohan
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What is the difference between partial mash and all grain?

 
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Old 05-07-2009, 09:54 PM   #2
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Partial mash = Some grain...and the rest is extract
All grain = all grain. no extract.


The search feature here will serve you well.
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Old 05-07-2009, 09:54 PM   #3
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Partial Mash still uses extract, and AG uses none.
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Old 05-07-2009, 10:02 PM   #4
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The kit that I got from Midwest Supplies has extract and a bag of grains, that means I do a partial mash. I thought what I was doing was just called extract. Thanks.

 
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Old 05-07-2009, 10:45 PM   #5
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Confused again? I looked on Midwest and they have in the recipe kit category, a partial mash and then other categories by style I got Irish Red Ale w/ Munton's 6 gm dry yeast in the amber ale category. It is not under the partial mash category. Am I still doing a partial mash?

 
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Old 05-07-2009, 10:52 PM   #6
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Probably extract kit with steeping grains.

 
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Old 05-07-2009, 10:57 PM   #7
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Quote:
Originally Posted by Julohan View Post
The kit that I got from Midwest Supplies has extract and a bag of grains, that means I do a partial mash. I thought what I was doing was just called extract. Thanks.
As Monghetti ventured, what you are doing is called extract brewing with steeping grains. The real difference between the three main types of brewing (extract, partial mash, all grain) are where the fermentables come from. In extract brewing, even with specialty grains, the fermentable sugars are coming from the extract. In partial mash brewing, most of them come from the extract but some also come from the grains. In all grain... well, I'm sure you can guess.

And yeah, as malkore pointed out, the search feature is your friend.
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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.

 
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Old 05-07-2009, 10:57 PM   #8
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Would you suggest moving to partial mash, before all grain? Or straight to all grain? I am not thinking about either anytime soon by the way. I still have lots to learn.

 
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Old 05-07-2009, 11:01 PM   #9
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Brew what you can afford, and what you're comfortable with. Everyone will have a different opinion, but no one can tell you what is right for you.
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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.

 
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Old 05-07-2009, 11:03 PM   #10
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Looking at it a learning experience though, will benefit much from partial mash, or would it be better to go to all grain right away?

 
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