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Old 06-05-2012, 01:49 PM   #1
Oct 2011
Houston, Texas
Posts: 621
Liked 34 Times on 28 Posts

So I have been using steeping grains. Which if my understanding is correct you can only really steep with caramalts. They already have the starches converted. So do I really get a benefit from steeping non caramalts? Or do I need to do a mini mash for them?

This occurred to me when I used oats in my stout, but I didn't mash them.

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Old 06-05-2012, 04:47 PM   #2
HopToItHomebrew's Avatar
Dec 2011
Johnson City, Texas
Posts: 38
Liked 1 Times on 1 Posts

Typically you're only steeping for flavor from those grains. Since you're using typically such a small amount it isn't feasible to count on 1 or 2 pounds of grain to offer that much fermentability.

I send most of my customers out the door with 2 pounds or so of caramalts and base malts in a bag together. I think the more fresh grain they can use with extract the better/more complex it will be and not so one-dimensional.

In summary, you're just steeping for flavor. Steep whatever you want to impart the flavor and don't worry about the fermentability so much if you're going with 90% extract. Hope this helps!
Clem Villars
Hop To It Homebrew LLC
105 North HWY 281
Johnson City, TX 78636

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Old 06-05-2012, 11:19 PM   #3
davekippen's Avatar
Dec 2011
Grand Ledge, MI
Posts: 1,258
Liked 165 Times on 127 Posts

I have a great excel file with all the common malts and other junk you would steep or mash, along with its flavor profile and "does it need to mash" yes or no. I couldnt upload an excel file (?) or the pdf. Let me know if you want the excel and I will email it to you. I think I swiped it from the wiki page on this site, now that I think of it...

There are other good resources if you google it...

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