Originally Posted by DP
I plan on brewing Anderson Valley's Boont Amber recipe from the book Beer Captured. I would like to use the Mini-Mash method since I have only been extract brewing thus far.
In the book it says to mash the malt & specialty grains for 90 minutes then follow the extract recipe using about half of the malt extract.
My question is: Where exactly do I jump into the extract recipe? At the point where it tells me to sparge?
It seems to me that I not only skip out on half of the LME, but also ditch the 30 minute steeping session. Am I correct?
AG gurus can correct me on this first statement if I am wrong, but....
When you mash, you should throw all
of the grains (including
the speciality grains that you would normally steep for an extract+grain batch) into mash tun. Then, when you have finished sparged the grains, you are going to be left with a bunch of sweet liquid.
You jump into the 'extract method' at this point... just pretend that the liquid you drew from your mini-mash is water that has already had grain steeped in it. Heat it up to boiling, remove from heat, add your extract, return to boil, add hops, etc, etc, etc.
One last comment on the 'about half' reference to extract. My personal experience is that a 'normal' amount of LME to use for a 5 gallon batch is between 5 lbs (light bodied) and 7.5 lbs (fuller bodied).
4 lbs of extract (as you mentioned) seems pretty skimpy for a 5 gallon batch, IMHO.