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Old 11-22-2008, 11:30 PM   #1
Nov 2008
Posts: 17

Hey Guys,

I have lately studied the concept of partial mash brewing which is basically the next steep to extract brewing The concept of stepping specailty grains soaking the grains in a water that's a certain temperature to extract the starches and sugars.

My question is do the grains have to be milled or not for the process to work?

“Sometimes when I reflect back on all the beer I drink I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes & dreams. If I didn't drink this beer, they might be out of work and their dreams would be shattered. Then I say to myself, 'It is better that I drink this beer and let their dreams come true than to be selfish and worry about my liver.' ”- Jack Handey

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Old 11-22-2008, 11:33 PM   #2
Maniacally Malty
DeathBrewer's Avatar
Apr 2007
Oakland, CA
Posts: 21,790
Liked 264 Times on 134 Posts

yes, grains always have to be milled. the amount of water you use is also important.

check out the partial mash thread linked in my sig.
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

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Old 11-22-2008, 11:34 PM   #3
Beer Drenched Executioner
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Jul 2007
Hoover, Alabama USA, Alabama
Posts: 2,150
Liked 39 Times on 27 Posts

yes they need to crushed, and in addition to grain that you'd usually steep you need a pound or two of some kind of base grain like some 2-row or something to make sure you have enough enzymes to convert it

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