Originally Posted by kenpotf
I'm trying to understand the partial mash process. I *think* that it has to do with more grains.
Actually, it has more to do the the type of grains and the process than the amount. You could mash an ounce of grains if you wanted to. It wouldn't do you much good, but you could do it.
You need enough grain with diastatic power (meaning they have the enzymes require to mash grains) mixed with the proper amount of water at the proper temperature and you have a mash. This is opposed to steeping which you can do with any grains and you don't have to be as precise about volumes or temps of water.