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Old 04-16-2010, 10:04 AM   #1
jalgayer's Avatar
Feb 2010
Carbondale, PA
Posts: 498

All -
Not sure if more details about my recipe are needed... but the plan was to follow deathbrewers sticky and do my first partial mash this weekend. [Basically to keep it at 155F-ish for the whole time.]

Then I am re-reading Papazians book and he mentions is just about all of his partial mash recipes to go 133F for 15min then 155F for 45 min then raise to 167F then sparge with 170F (times and temps are approximations as I dont have the book in front of me.)

I have no problem with using either method - or a hybrid of the two.... Is this another one of those Bucket V. Carboy or Primary V. Secondary topics that I am asking about? One in which there are 3-4 answers and all are basically fine?

Thanks for any advice, comments or tips.

Mad-Elf Inspiration, Graff

Flander's Sour Red {1 Year Old on July 28, 2011}

Vanilla-Almond Pumpkin Ale, Surly Furious, Triple Karmelite Clone

Double White

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Old 04-16-2010, 11:29 AM   #2
RCCOLA's Avatar
Nov 2008
Northwest Arkansas
Posts: 1,069
Liked 96 Times on 58 Posts

Malt has changed a ton since TCJOHBing was written. Chuck P had to deal with undermodified malt back then (which required a step-mash)

If you are using 2-row (unless it says that it's undermodified) I wouldn't bother with a step-mash. Single infusion is all you need.

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Old 04-16-2010, 09:35 PM   #3
jldc's Avatar
Nov 2008
Posts: 661
Liked 9 Times on 8 Posts

Not on your first PM.

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