That should be fine. You might have trouble attaching the bag and if you are using a stove-top, there might be problems with bringing it to a boil.Back reviewing the guide for my next beer...such a great guide!
I just ordered a new 60qt brew kettle (In preparation for full boils and double batches). This may be a dumb questions, but is that pot going to be too large for this method to boil in? I would still do my mash in the smaller 5 gal pot.
I mashed for 60 mins.\Time might be more of a factor...how long did you mash?
Make an insulator that you can slide on once you reach temp. My buddy made one out of a windshielf reflector. I've wrapped my pots in blankets in the past and now I have a wrap made out of actual insulation.
I think it's 60%great thread, thanks DB! Will be trying out this method on my next batch
edit: if I'm looking at an all-grain recipe and trying to convert it to partial mash, how close would i be if i:
1) take all the specialty grains and as much base malt as i can comfortably mash with the pots i have available
2) replace the rest of the base malt from the recipe with about 75% of their weight in DME
does that sounds about right?
Hmmm...is there a reference guide or database somewhere that lists all the different grain types along with their comparable extract??? (If not, there should be!)I think it's 60%
0.6 lb DME = 0.75 lb LME = 1 lb Grain
But that's correct, just replace the base malt. You could choose an extract that matches the type of grain, too, to get even closer. American 2-row = Briess Light, Marris Otter = Muntons Light, Pilsner Malt = Briess Pilsner, etc.
Question and it might already be in the 18 pages but I assume you turn the heat off when mashing for the 30-60 minutes. Do you have any problems with the mash going too low temperature?
I built a little insulator out of a towel some tinfoil and masking tape. It held my temp even at 153. Thanks for your help!
I believe there is a thread somewhere where Deathbrewer demos how to do AG on the stovetop. Very similar in theory if I am not mistakenDeathbrewer, is there any reason this couldnt work for a 5 gallon all grain batch in two 30 qt pots? I got a turkey fryer for $30 and am thinking about getting another one.
Sounds like what I went through a couple hours ago. This was my second brew and my first partial mash. For the first 20 mins it was up down up down. For a while hovering around 160, then I put water in to chill, and overshot and it got in the 140s. Then I heated it up again, but too much. Finally got it to level out at 155 and I wrapped it in a towel wrapped in tinfoil (as seen in this thread) but over the rest of the hour it dropped (I think I need a thicker towel and more tinfoil). Went down to the low 140s near the end but I said the heck with it, I did an iodine test and there was full conversion at that point anyway.OK...first attempt at partial mash and I used this method. I am pretty sure I messed up. Not that the beer will be bad. Just that I think I had really bad efficiency.
I had a problem keeping the mash between 150 and 155. When I put the grain in the 170F water dropped to 148. So I applied some heat and got it back to 154 and wrapped up the pot. 10 minutes later and the temp was down to 144. So I applied more heat and gave the mash some stirring. Then when I was back to ~154 I removed from heat and wrapped it up again. 15 minutes later I checked and the mash was at 161F. So left the lid off and stirred it for a little while. It some time but the mash returned to 153. Then I back to below 150.... You get the idea.
In the end when I checked the gravity of the 5 gal wort prior to pitching the yeast my reading was 1.040 (had hoped for something closer to 1.050). If the reading it correct then I believe I managed only 50% efficiency. Normally when I have brewed extracts and I missed my expected OG I'd just chaulk up as poor mixing or something like that.
Can poor mixing once again be the problem with a partial mash? My boil was only about 3gals.
There is a link in my sig for stove-top all-grain. Two 30 qt pots will work fine. I use a 5 gallon pot for the mash so there is less headspace and less heat loss, but it limits the amount of grain I can use, so it is only for smaller beers. A 30 qt would allow you to do any size beer, although you might strain your back lifting that heavy bag.Deathbrewer, is there any reason this couldnt work for a 5 gallon all grain batch in two 30 qt pots? I got a turkey fryer for $30 and am thinking about getting another one.
Is there an easy way to guesstimate how much grain/water you can fit in a X-sized pot? I have a 24qt currently for extract brewing and I am thinking of getting a larger pot for full boils while using the 24 for mashing.DeathBrewer said:7 lbs of grain with 2.5 gallons of water (1.43qt/lb) gives you a total of 3.06 gallons for your mash