How do you convert extract recipe to partial mash?

[unionrdr]

Reviving an old thread I started. Unionrdr......I am finally going to do a PM with my next batch. I will start cheap like a cream ale or something, nothing too complex. I wanted to ask you what your method is for sparging and rinsing the grain? Do you use a colander over your BK or use a separate pot? I know you said you use a separate pot for 1.5 gal of sparge water. Also what temp is your sparge water? For the BIAB I plan on using a 5 gal paint strainer bag from home depot. Is using a false bottom necessary? My pot will not be on the flame. It will just have about 2.5 gal of water at 150-155 degrees. Also how much heat will I loose when I add the grain? Should I heat the strike water to about 165 degrees before adding the grain?

I heat 2 gallons of local spring water on the stove to about 150F for 5-6lbs of grain. I stir in the crushed grains quickly,so as to break up any dough balls & evenly wet them. I have a floating thermometer strung up on one of the hadles in the mash. When it comes to 152-155F,cover & wrap up in my insulated winter hunting coat for the one hour mash. I use a smaller kettle to heat the 1.5 gallons of sparge water to 165-168F. After the mash,I pull the grain bag (paint strainer bag),& put in a SS collander on top of the BK/MT to drain. Then sparge slowly to get my boil volume of 3.5 gallons.
Since the grains make up some 50% of the fermentables,I use that for all hop additions. Then add a 3lb bag of plain light DME at flame out. Stir in well to dissolve,cover & steep for a couple minutes to pasteurize. Since it's still near boiling hot,& pasteurization happens at about 160F,flame out additions have workes great for me.

 

[freisste]

This is exactly what I would do. Couple additions: there are calculators available online to determine strike water temp depending on volume of water, lbs of grain, and grain temp. Every time I use one, it over predicts the temp I need and after stirring my mash temp is always higher than my target by several degrees. I would personally HIGHLY recommend overshooting mash temp and stirring to reduce the temp than under shooting and frantically boiling some water to add. A couple minutes at the wrong temp isn't a huge deal for your mash (you aren't going to ruin anything), but it is WAAAAYY easier to cool it off than heat it up.

Also, wrapping your pot in something insulated works well. I have personally taken to setting my oven to the lowest setting (often 170f) and turning off before putting my pot in. Holds temp pretty well.

Finally, it is not necessary, but many people (including myself) have found increased efficiency by stirring once or twice during the mash - say once at 30 minutes or twice at 20 and 40 minutes. Again, this isn't necessary.

 

[BansheeRider]

I heat 2 gallons of local spring water on the stove to about 150F for 5-6lbs of grain. I stir in the crushed grains quickly,so as to break up any dough balls & evenly wet them. I have a floating thermometer strung up on one of the hadles in the mash. When it comes to 152-155F,cover & wrap up in my insulated winter hunting coat for the one hour mash. I use a smaller kettle to heat the 1.5 gallons of sparge water to 165-168F. After the mash,I pull the grain bag (paint strainer bag),& put in a SS collander on top of the BK/MT to drain. Then sparge slowly to get my boil volume of 3.5 gallons.
Since the grains make up some 50% of the fermentables,I use that for all hop additions. Then add a 3lb bag of plain light DME at flame out. Stir in well to dissolve,cover & steep for a couple minutes to pasteurize. Since it's still near boiling hot,& pasteurization happens at about 160F,flame out additions have workes great for me.

This is exactly what I would do. Couple additions: there are calculators available online to determine strike water temp depending on volume of water, lbs of grain, and grain temp. Every time I use one, it over predicts the temp I need and after stirring my mash temp is always higher than my target by several degrees. I would personally HIGHLY recommend overshooting mash temp and stirring to reduce the temp than under shooting and frantically boiling some water to add. A couple minutes at the wrong temp isn't a huge deal for your mash (you aren't going to ruin anything), but it is WAAAAYY easier to cool it off than heat it up.

Also, wrapping your pot in something insulated works well. I have personally taken to setting my oven to the lowest setting (often 170f) and turning off before putting my pot in. Holds temp pretty well.

Finally, it is not necessary, but many people (including myself) have found increased efficiency by stirring once or twice during the mash - say once at 30 minutes or twice at 20 and 40 minutes. Again, this isn't necessary.

Thanks so much. This sounds so easy not sure why I started all extract. This will be cheaper too since I'm using more grain than extract.

 

[unionrdr]

I stir the grains into the mash water/bag when it hits 150F. I'm not frantically doing anything to raise the temp to mash temp. You'd be surprised how little time you have to stir out dough balls & evenly wet the grains before it hits 152-155F. In other words,the BK/MT is still on the heat till the grains are properly wetted & broken up. Then lid on & wrapped up. no need to stir during the mash if done properly at the beginning,ime. Sparge well though.