First partial mash brew

[johnep24]

Am about to start my first partial mash brew. After all the research I have done, the concept seems simple enough. I just have a question involving the amount of water I need to mash 1.5lb specialty grains . With a syrup malt extract ending in a 5 gallon batch. Any information on this topic would be greatly appreciated as this will be my first attempt at a partial mash and I really want to see this experiment as a success. Thanks!

 

[amingo]

What are the specialty grains? If they are grains that need to be converted to fermentable sugars (a true mash), then the rule of thumb is 1.25 quarts of water per pound of grains. If they are grains that can't be converted, then you simply need to steep them for 20 minutes or so in your brew pot at whatever volume you're boiling.

As far as the liquid malt extract goes, many add that towards the end of the boil (20-30 minutes from the end) to avoid carmelization which can add a deeper color to your beer.

I'm sure others have more specific detail about all of this but these are the guidelines I've brewed by for the past year.

 

[amingo]

Take a look at the link below. If the grains you're using say they must be mashed then go with the 1.25 quarts of water per pound of grains. Otherwise, steep them for 20 minutes around 150 and 170 degrees for 20 minutes in a grain bag before your boil.

http://www.beersmith.com/Grains/Grains/GrainList.htm

 

[johnep24]

Thanks for the info! I am using .5lb crystal 20, along with .5lb Munich. These are what was recommended by my local brew store for a nut brown. I plan to start the process in the morning. With a little luck all will go according to plan. I will try the steeping process that you mentioned. Thanks again!