Using Grains - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > Using Grains

Reply
 
Thread Tools
Old 01-17-2005, 11:52 PM   #1
tipsymonkey
Recipes 
 
Dec 2004
Posts: 24


Yesterday I went off to the brew store to get me some new ingreedients for a new brew. Ended up with the ingreedients for a Down Town Brown clone. Brewed it up and its sitting in my primary fermentor right now doing its magic.

The thing is that I got the ingreedients, all grains, and it was the first time that I used [edit]powdered[edit] malt as well instead of the syrup stuff. I was wondering how people handle the grains. To be honest, I don't know the difference between parcial mash/full mash/

What i did as instructions from another brew store was the put the grains in a cheese cloth and seep them in a bot that had been heat up to about 150F and let them seep for about 45 mins.

Anyone else doing it this way? Am I missing something?



Reason: mispelling makes all the difference

 
Reply With Quote
Old 01-18-2005, 01:33 AM   #2
Janx
 
Janx's Avatar
Recipes 
 
Dec 2004
San Francisco Bay Area
Posts: 1,677
Liked 16 Times on 10 Posts


What I'm guessing you're really doing is not a partial mash, but using grains as flavor adjuncts to an extract brew. That is, none of your grains are contributing fermentables to any large degree, but rather just flavor elements. I imagine you used something like crystal/caramel malt? That will contribute maltiness and an unfermentable sweetness. But it doesn't need to be mashed/sparged per se, so your approach is right on.

If your grain bill includes the likes of 2-row malt to contribute fermentables, then you really need to sparge it properly, which means making a mash tun. Then you might as well go all-grain entirely.

Why don't you post the recipe.

BTW, Downtown Brown is one of our local breweries. I love their IPA - Indica

Janx

 
Reply With Quote
Old 01-18-2005, 03:18 PM   #3
uglygoat
 
uglygoat's Avatar
Recipes 
 
Jan 2005
Clebland, OH
Posts: 2,765
Liked 8 Times on 8 Posts


i have made three batches with grain and malt extract, just like you have there. i basically throw the grains in a sack into cold water and slowly bring the temp up to about 155 and hold it there for 1/2 hour to forty five minutes then i let it drip dry and squeeze out what's left, just like a teabag.

i'm interested in going all grain asap, but think i need to get some more time/experience under my belt and do some more reading on grains etc.
__________________
A barrel of malt, a bushel of hops, you stir it around with a stick
The kind of lubrication to make your engine tick

never argue with an idiot, they'll just drag you down to their level and beat you with experience.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rye grains BrewSpook Recipes/Ingredients 8 07-22-2009 03:52 PM
Grains boydak Beginners Beer Brewing Forum 6 04-28-2009 03:30 PM
What can I do with these grains? jeepmarine71 All Grain & Partial Mash Brewing 6 03-01-2009 05:44 PM
Which grains Kevin Dean Recipes/Ingredients 5 12-29-2007 07:48 PM
Where do you buy grains? ALPS All Grain & Partial Mash Brewing 18 09-25-2006 02:31 AM


Forum Jump