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Old 04-02-2013, 09:16 PM   #1
Jul 2012
Posts: 443
Liked 47 Times on 44 Posts

Hey guys,
I am following Deathbrewer's Partial stove top mash.
I have 2 KG of Munich in a grain bag, I have got the heat up to 160 dF twice. The first time I took the pot off the stove and wrapped it in layers to insulate. The second time I left it on the stove and checked that the temp was still around 150.
This is only my 2nd partial mash. The first one I did was with Pilsner Malt. I left the pot on the stove over night and the next morning it was as sweet as honey.
My Munich mash is only slightly sweet. It may have a little bit of the creamed corn DMS taste to it.
any ideas?

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Old 04-03-2013, 04:40 AM   #2
Jul 2012
Seattle, Washington
Posts: 2,101
Liked 183 Times on 158 Posts

You should get every bit of the sugars out within an hour.
Temperature control is huge. You've got to have a way to keep the temp steady.
Keg #1: Brown Bomber Bourbon/Oak Vanilla Porter
Keg #2: The Bollocks ESB
Keg #3 Lawnmower APA
Fermenter: Empty
Bottled: Mjolnir Mead, Lazy Daze Hefe.

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Old 04-03-2013, 12:35 PM   #3
Nov 2010
Solway, MN
Posts: 9,783
Liked 1763 Times on 1401 Posts

How well the grain is milled will make a big difference in how much sugars you can get out. The other (related) factor is how well you got the grain and water mixed. If you put the grains into a muslin bag and dunked them into the water, it takes a long time for the grains to get wet to the middle. Dry grains don't get the starches converted.

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