I've done 7-8 partial mash brews now, and I still don't completely understand everything about the process. My beers are turning out great, but I'd like to improve my knowledge of the process. I've read DeathBrewer's thread that's stickied to the top of the forum, as well as several other threads I found through the search.
All my recipes come from my LHBS with the following instructions:
1. Heat water to 160F
2. Add all grains (base + specialty are pre-mixed, usually 4-6 lbs IIRC)
3. Maintain ~155F for 1 hour
4. Lift grains completely out of mash and set in a metal strainer above the kettle
5. Pour 170F water over grains
6. Let grains completely drain (10-15 mins) and then discard
7. Heat to boiling, add extract, proceed with boil
I follow these instructions word-for-word, but I'm not sure this is necessarily the best method, because I notice a lot of people doing different variations on these forums. I know the point of mashing - to allow enzymes to convert the starch in the base grains to fermentable sugar. I understand the boil - to allow the hops to release AAs and aromatic oils that contribute to the bitterness, flavor, and aroma of the beer.
What I'm struggling with is the role of the specialty grains. My understanding is that they are only there to contribute flavor, so you steep them at a higher temp than the mash to release this flavor from the grain. Makes sense. What I don't understand is where this steeping process comes into play in the directions provided by my LHBS. I'm assuming they are steeping during the 1-hour mash at 155F. Is that correct? Is this the optimal temperature for steeping, or is it largely dependent on the type of specialty grain?
I'm also a little confused about the sparging process. Is the purpose of this to simply remove the last little bit of sugar from the grains? My instructions call for a single pour of 170F water, but in DeathBrewer's thread, he actually transfers the grain bag to a separate stock pot containing 2 gallons of 175F sparge water, and soaks the grain for 10 minutes. That seems like it would be better, just because it allows more time to get sugar out. Is that correct?
Sorry if this was long and redundant, but I've done searches and read in a couple books and I still haven't found clear answers to my questions.
All my recipes come from my LHBS with the following instructions:
1. Heat water to 160F
2. Add all grains (base + specialty are pre-mixed, usually 4-6 lbs IIRC)
3. Maintain ~155F for 1 hour
4. Lift grains completely out of mash and set in a metal strainer above the kettle
5. Pour 170F water over grains
6. Let grains completely drain (10-15 mins) and then discard
7. Heat to boiling, add extract, proceed with boil
I follow these instructions word-for-word, but I'm not sure this is necessarily the best method, because I notice a lot of people doing different variations on these forums. I know the point of mashing - to allow enzymes to convert the starch in the base grains to fermentable sugar. I understand the boil - to allow the hops to release AAs and aromatic oils that contribute to the bitterness, flavor, and aroma of the beer.
What I'm struggling with is the role of the specialty grains. My understanding is that they are only there to contribute flavor, so you steep them at a higher temp than the mash to release this flavor from the grain. Makes sense. What I don't understand is where this steeping process comes into play in the directions provided by my LHBS. I'm assuming they are steeping during the 1-hour mash at 155F. Is that correct? Is this the optimal temperature for steeping, or is it largely dependent on the type of specialty grain?
I'm also a little confused about the sparging process. Is the purpose of this to simply remove the last little bit of sugar from the grains? My instructions call for a single pour of 170F water, but in DeathBrewer's thread, he actually transfers the grain bag to a separate stock pot containing 2 gallons of 175F sparge water, and soaks the grain for 10 minutes. That seems like it would be better, just because it allows more time to get sugar out. Is that correct?
Sorry if this was long and redundant, but I've done searches and read in a couple books and I still haven't found clear answers to my questions.