Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > am I partial mashing?? or extracting??
Reply
 
Thread Tools
Old 02-13-2012, 08:45 PM   #1
FreeLordBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Chicago, Illinois
Posts: 133
Liked 3 Times on 3 Posts
Likes Given: 5

Default am I partial mashing?? or extracting??

All of my batches so far were pre-assembled kits and have contained specialty grains that I steep prior to bringing the wort to a boil, then follow by adding the malt (dried/liquid) extract, and then hops.

is this partial mashing??? I did a search but ended up confusing myself some more, any help with this noob would be appreciated ha ha


FreeLordBrewing is offline
 
Reply With Quote
Old 02-13-2012, 08:49 PM   #2
atom
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2011
Location: York, PA
Posts: 863
Liked 178 Times on 103 Posts
Likes Given: 34

Default

extract with steeping grains.

PM involves mashing some grains to make your wort... Steeping grains is not the same as mashing.


atom is offline
 
Reply With Quote
Old 02-13-2012, 08:54 PM   #3
rifraf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Chicagoish, Illinois
Posts: 1,961
Liked 196 Times on 150 Posts
Likes Given: 61

Default

Mashing and steeping are very similar, with the important difference being that using steeping grains doesn't provide any fermentable sugars for your yeasties to use to make alcohol. Steeping specialty grains the way your kit has you do it only provides color/flavor.

I am 99% sure that is correct, as I am new to this stuff too.
__________________
Quote:
Originally Posted by SittingDuck
Even ales take too long. I need something I can ferment during the boil and drink from the kettle!
You have to grow old, you don't have to grow up.
rifraf is offline
 
Reply With Quote
Old 02-13-2012, 08:58 PM   #4
Hockeyhunter99
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Fargo, ND
Posts: 603
Liked 5 Times on 5 Posts
Likes Given: 3

Default

Steeping grains is for color, flavor, and a small amount of sugar. you add extract malt sugars for the brew.

PM (or mini-mash, because you are mashing and you can't partially mash grains) is used for adding color, flavor, and a larger amount of sugar. usually done with Half the pounds of full AG.

AG is using just grains and extracting the sugars from the grain.


Partial (or mini) mash uses extract as its base malt instead of a larger grain bill for mashing. usually done on stove-top as a brew-in-a-bag (BIAB) method. excellent way to get your feet wet to going to AG.

hope this helps
__________________
Beer Renaissance definition - transformation from a heavy beer drinker to drinking heavy beer

Keg - American Pale Ale

Primary - Chocolate Cascadian Dark Ale
Primary - ButterBeer
Hockeyhunter99 is offline
 
Reply With Quote
Old 02-13-2012, 08:59 PM   #5
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,363
Liked 1317 Times on 879 Posts
Likes Given: 618

Default

Steeping can provide fermentable sugars, though most of the grains that people steep (crystals, roasts, etc.) don't contribute much that way. The big difference is that mashing uses water in a narrow temperature range to let a grain's natural enzymes convert starches to sugars. In steeping, you don't get this, or at least not much.
__________________
"Be excellent to each other." -Benjamin Franklin
MalFet is online now
 
Reply With Quote
Old 02-13-2012, 09:00 PM   #6
TTB-J
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Houston, TX
Posts: 592
Liked 21 Times on 21 Posts
Likes Given: 1

Default

What you did was steeping specialty grains:

http://www.howtobrew.com/section2/chapter13.html

Here is a fairly technical description of what mashing is:

http://www.howtobrew.com/section3/chapter14-1.html

You steep while you mash, but not the other way around. Mashing involves the extra process of keeping your grains at a certain temperature for long enough that the diastatic power within the malt enzymes convert grain starches to sugars. The extract that you use is basically the results of a mash, either completely dehydrated to create DME or reduced to a syrup for LME.
__________________
If you can read this, you need to drink more beer.
TTB-J is offline
 
Reply With Quote
Old 02-13-2012, 09:30 PM   #7
BW210
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: La Porte, indiana
Posts: 56
Default

Quote:
Originally Posted by TTB-J View Post
What you did was steeping specialty grains:

http://www.howtobrew.com/section2/chapter13.html

Here is a fairly technical description of what mashing is:

http://www.howtobrew.com/section3/chapter14-1.html

You steep while you mash, but not the other way around. Mashing involves the extra process of keeping your grains at a certain temperature for long enough that the diastatic power within the malt enzymes convert grain starches to sugars. The extract that you use is basically the results of a mash, either completely dehydrated to create DME or reduced to a syrup for LME.
So as I understand it from the links above... stepping is heating grain at held temperature and removing the grain while mashing is dissolving at a certain temperature which is absorbed into the wort(ex. grain run through a mill and dissolved)?
BW210 is offline
 
Reply With Quote
Old 02-13-2012, 09:37 PM   #8
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 3 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,742
Liked 1297 Times on 852 Posts
Likes Given: 35

Default

Steeping dissolves flavor and color off the grain. Mashing converts starch to sugar. If someone were to watch you do both operations and didn't know any better, it would look identical. From a chemical perspective, they are extremely different.
__________________
Welcome to BrewHardware.com. I love you.
New 100% Stainless Steel Heating Elements are IN! ULWD 5500w Ripple, 2000w, 1500w, etc
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc.
Bobby_M is offline
 
Reply With Quote
Old 02-13-2012, 09:39 PM   #9
MalFet
/bɪər nərd/
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
MalFet's Avatar
Recipes 
 
Join Date: May 2010
Location: NYC / Kathmandu
Posts: 8,363
Liked 1317 Times on 879 Posts
Likes Given: 618

Default

Quote:
Originally Posted by BW210 View Post
So as I understand it from the links above... stepping is heating grain at held temperature and removing the grain while mashing is dissolving at a certain temperature which is absorbed into the wort(ex. grain run through a mill and dissolved)?
No, in both cases you're taking some things out and leaving other things behind. With mashing, you are using enzymes to convert starches into sugars, which are dissolved into the wort. With steeping, you are dissolving various compounds that are already present in the grain when you buy it.

To simplify a bit: steeping is purely about dissolving, mashing is about chemical conversion.
__________________
"Be excellent to each other." -Benjamin Franklin
MalFet is online now
 
Reply With Quote
Old 02-13-2012, 09:50 PM   #10
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 8,148
Liked 1139 Times on 927 Posts
Likes Given: 591

Default

When grains are malted they need to be dried to stop the sprouting process. With minimal heat these grains will contain the enzymes needed to convert the starches in the grain to sugars that can be fermented. These minimally heated grains will be called the base malts. As the temperature of the grains is raised the enzymes are gradually destroyed so that less of the starches can be converted. There are other processes that change the flavors of the grains too to make caramel malts and honey malts. These processes also destroy the enzymes so these grains contribute little sugars but more color and flavor.

If you steep grains like 2 row or pale malt at a specific range of temperatures you will convert the starches into sugars. You can combine these base malts with caramel, chocolate, roasted barley, black malt, etc in a partial mash where you get some grains to convert and the rest add color and flavor at the same time but only the base grains will provide (convert) the sugars.


RM-MN is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Partial mashing GatorBeer Beginners Beer Brewing Forum 7 01-21-2011 05:21 PM
Partial Mashing: What size cooler's best? nigel31 Beginners Beer Brewing Forum 12 09-01-2010 03:39 PM
Astrigent Taste from Partial Mashing Diacetyl Beginners Beer Brewing Forum 3 12-24-2009 07:10 PM
steep and partial mashing - the starches? ChickenSoop Beginners Beer Brewing Forum 12 08-09-2009 12:55 AM
Interest in countertop partial mashing... beergears Beginners Beer Brewing Forum 21 11-03-2008 08:23 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS