Originally Posted by Chello
I'm sorta in the same boat as the OP here. I wanted to go all grain to reduce input costs for my beer but i just dont have the room for all the new equipment in my tiny apartment.
So what i did was brew based on a 3 gal AG recipe grain bill, add normal hop schedules for 5 gal batch, and then i'v been doing a late dme addition to get up to the 5gal OG. Then i top off with water in my primary.
Its a bit of extra work to save a couple bucks, but it's also good practice for when i can actually do a full AG.
Here's the method I use:
Countertop Partial Mash
Its an easy way to get into PM, and it'll cost you less than $10 for the "MLT" with no modification. It works really well. The only issue is the small amount of grain that I can use (4 lbs), which is the reason I'm interested in reiterative mashing.
Here's a thought. . . What about "mashing" only base grain (4 lbs of pale or whatever), then taking the runnings of that (about 3 gallons after batch sparging) and steeping the specialty grains in it. This could work.
Let's say you're making an amber ale from an extract recipe, which calls for crystal 60 (.5lb) and some victory malt (.5lb).
The victory needs mashed, the crystal doesn't. So, using the above idea and the processes put forth by the article (4lbs of grain total in the mash tun), the grain bill would look like this.
3.5 lb Pale Malt
.5 lb Victory
Mash above grains at 147F for 45 minutes (5.5 qts.), batch sparge (5 qt), top off with water to 3 gallons. Then, steep the .5 lb of crystal in that.
Boil as normal with late DME addition.
Bob's your uncle, or so I think.
Anyone see any falts with the above idea.
Oh, and sorry if it reads a bit choppy. Trying to get some work done while writing this.