sumbrewindude
Well-Known Member
- Joined
- Nov 16, 2013
- Messages
- 879
- Reaction score
- 150
So - I started this journey out with AG right off the bat. Love it, very happy with it.
That said, I've never done a partial mash/extract batch. I didn't really see the point when I'm doing sub 3gal recipes. If I did do a 5gal batch for some reason, it'd be a limitied thing - so because of that I'm kicking around the thought of exploring partial mash for them.
From the general look of things, I can sub out the base malt (or part of the base malt) for LME/DME and mash the specialty grains like usual. Once the mash is done, just boil as usual and add the DME/LME and away we go.
Where I'm getting confused is with hop additions and water volume.
From what it looks like, the water amount is less that a full AG boil and then top up water is added after cool down to top up the carboy. How is this water volume calculated for boil?
Second question relates to that boil water - do I need to compensate with more hops during the boil due to the lack of water? I thought I remembered something about due to a higher gravity that hop additions would need to change.
Trying to see how I can migrate some of my recipes to partial mash, and what kind of volumes I'll be dealing with for boiling.
Thanks gang. :rockin:
That said, I've never done a partial mash/extract batch. I didn't really see the point when I'm doing sub 3gal recipes. If I did do a 5gal batch for some reason, it'd be a limitied thing - so because of that I'm kicking around the thought of exploring partial mash for them.
From the general look of things, I can sub out the base malt (or part of the base malt) for LME/DME and mash the specialty grains like usual. Once the mash is done, just boil as usual and add the DME/LME and away we go.
Where I'm getting confused is with hop additions and water volume.
From what it looks like, the water amount is less that a full AG boil and then top up water is added after cool down to top up the carboy. How is this water volume calculated for boil?
Second question relates to that boil water - do I need to compensate with more hops during the boil due to the lack of water? I thought I remembered something about due to a higher gravity that hop additions would need to change.
Trying to see how I can migrate some of my recipes to partial mash, and what kind of volumes I'll be dealing with for boiling.
Thanks gang. :rockin: