So I think I tried a partial mash this weekend, I am working off of a IPA recipe, which cal s for 1 # of Carmel, 60L, and 1/2 # of munich, then 8 # of LME. I heated 3 gallons of water to 155, placed the grain in a bag and maintained the temp close to that for 30 mins, then I pulled out the grain bag, drained it a bit, and then took the juice on up to boiling, added about 1/4 of my DME ( I know I said LME, but LME tastes a bit funky to me), cooked my hops for an hour and added the rest of my DME the last 15 mins. Whites yeast #1 and it is bubbling away like a happy little sailor.
What volume of water is required for the steeping of the grains? It occurs to me, with a partialmash, that we might be able to steep a small volume fo grains on the kitchen stove where I can control the temps better, and transfer the mash to the bigger pot for boiling the hops and the malt?
What do you guys think?
Rick