Is Partial Mash Worth It?

[smyrnaquince]

OK. So far I've only brewed from extract, using specialty grains. I've read a bit about how to do partial mash (aka mini-mash) brewing, where half the extract is replaced with a mash. I've also read about the benefits in recipe flexibility with a full mash. My question is, is there a benefit (or enough of a benefit) to partial mash to make it worth doing over a brewing with extract and specialty grains?

 

[jaycount]

If you're already steeping grains then there's not much more to mashing. The only real difference is (1) the types of grains you're steeping/mashing (https://www.homebrewtalk.com/wiki/index.php/Diastatic_power if you're a nerd ), (2) a mash requires a closer eye on the temps you hold the water/grains at and the times you let the grains steep/mash.

If you're steeping grains in muslin bags then I recommend getting a bigger reusable nylon bag, otherwise if you have a thermometer then you probably have everything you need to start partial mash brewing. It's really that easy. And yes, worth it IMO

 

[BryceL]

I just made the switch from extract to partial mash not long ago and I'm glad I did. I had some pretty good extract/steeping brews, but my first partial mash knocked those out of the park. My last one, an oaked amber ale is by far my best brew yet! You don't really need any extra equipment besides a large grain bag to do it so I think it's worth it. It takes a bit more time and concentration on brew day, but there is something about the process that I love. I'm just saving some cash to get my all grain equipment next. I'd say go for it!

 

[ChshreCat]

I like to do what I call "mostly mash". Mash as much as my system will allow me to do and pretty much just use enough extract to make up for my top up water. Some recipes, I'm only using a few lbs of extract.

 

[BryceL]

I like to do what I call "mostly mash". Mash as much as my system will allow me to do and pretty much just use enough extract to make up for my top up water. Some recipes, I'm only using a few lbs of extract.

I'm trying to do the same thing now that I'm building my own recipies. Most partial mash kits are about 5 lbs of grain, but I bump it up to about 7 lbs and fill it out with the extract.

 

[theonetrueruss]

I started with extract, did a few partial mash - which added a lot over extract.. then went AG.. each step I felt like doors opened and my beer got better. My friends liked it all and can't tell the difference.

Do what makes you happy. I recommend taking the next step.

 

[dmbsteve]

After doing extract for about 2 years, I skipped partial and went straight to AG. I was able to do it on a budget. I'm sure there are benefits to doing partial, but as soon as you do your first partial batch you will probably already be thinking about when to start doing AG. I would recommend skipping partial and going to AG if you can do it for cheap. I'm sure if you investigate the cost, it won't be as bad as you might expect. But if it's too much for you right now, I would say go ahead and do partial and you'll definitely feel more rewarded and in control of your recipes.

 

[o4_srt]

If you eventually want to go all grain, just do it. I find all grain easier than partial mash, simply because it was much more difficult to maintain mash temps in an uninsulated vessel. With my cooler mlt, I only lose 2-3 degrees over the hour.

All grain is not nearly as complicated as it first seems, once you get a batch or two under your belt, it becomes routine.

My last batch I managed to mow the yard and get some other stuff done in the middle of the brew.

 

[Beezy]

If you eventually want to go all grain, just do it. I find all grain easier than partial mash, simply because it was much more difficult to maintain mash temps in an uninsulated vessel. With my cooler mlt, I only lose 2-3 degrees over the hour.

All grain is not nearly as complicated as it first seems, once you get a batch or two under your belt, it becomes routine.

My last batch I managed to mow the yard and get some other stuff done in the middle of the brew.

Yep. I am going all grain on my 3rd brew. What the heck...

 

[Spartan1979]

If you have a kettle big enough to boil the full batch, skip partial mashing. It doesn't save much time over mashing the full batch, so why do it? It's really just a crutch for someone who doesn't yet trust the mashing process and isn't willing to do a full batch.

OTOH, if you can't do a full wort boil, it will give you more control over your beer and will give you some experience for when you go to AG.

 

[agroff383]

If you eventually want to go all grain, just do it. I find all grain easier than partial mash, simply because it was much more difficult to maintain mash temps in an uninsulated vessel. With my cooler mlt, I only lose 2-3 degrees over the hour.

All grain is not nearly as complicated as it first seems, once you get a batch or two under your belt, it becomes routine.

My last batch I managed to mow the yard and get some other stuff done in the middle of the brew.

I agree. Dive right into all grain, you wont look back. just get a basic grasp of how it works and dont worry about the details right away, once you get used to mashing and sparging you will better understand all of the finer points the more you do it. i agree with 04 srt, just get a few out of the way and make your mistakes and you will love it.

 

[Wakadaka]

I would go partial mash if you are making your own recipes. AG is easier to do in a pot because you have less head space, and can maintain temperature, but until your comfortable completely with the process, you might as well just throw some extract in to assure that you will end up with beer.

$.02

 

[Beezy]

At the unlikely event what you make isn't quite beer then throw the crap out and make another batch. Mistakes are less costly with AG.

 

[rycov]

if your kettle is big enough i say go for all grain. if you can mash some grain, you can mash all the grains(provided you have the room in your kettle). just heat your water (~1.25 qts per lb. grain) up to temp. so when you drop your room temperature grains in it will even out to around 152 (or what ever temp. you decide to go with). you usually need it about 10 degrees higher (?). keep it as close as you can to your mash temp of an hour and pull your bag out. have another pot of water (however much you will need to get your boil volume) ready at 170. dip that bag in there for a while, then put that in with your other wort. carry on with your normal brewday. easy peasy.

also remember that your dry grain will soak up a good bit of water too. you have to acount for that with your sparge/rinse/whatever you call it, water.

you may fudge it a little for you're first couple of times, but you will still get good (great) beer.

 

[Beezy]

if your kettle is big enough i say go for all grain. if you can mash some grain, you can mash all the grains(provided you have the room in your kettle). just heat your water (~1.25 qts per lb. grain) up to temp. so when you drop your room temperature grains in it will even out to around 152 (or what ever temp. you decide to go with). you usually need it about 10 degrees higher (?). keep it as close as you can to your mash temp of an hour and pull your bag out. have another pot of water (however much you will need to get your boil volume) ready at 170. dip that bag in there for a while, then put that in with your other wort. carry on with your normal brewday. easy peasy.

also remember that your dry grain will soak up a good bit of water too. you have to acount for that with your sparge/rinse/whatever you call it, water.

you may fudge it a little for you're first couple of times, but you will still get good (great) beer.

Wrong thread I know but is there a rough estimate per pound for grain absorption? Im not biab, I went straight for the 15 gallon tun. Gotta deal with a 7.5 gallon aluminum kettle for a bit tho.

 

[duckmanco]

Partial mashes seem very worth it to me. I'm moving slowly and methodically through this hobby and am enjoying each level. I have done a few partial mashes after multiple extract batches (still do them -- sometimes a two hour brew day is perfect) and the PM's have come out great. If you want to try one with perfect ratio's of instructions and ingredients, give any partial mash from Northern Brewer a try, specifically the Surly Bitter Brewer.

I also don't have the room to store the all grain equipment needed yet, but will eventually. Only new piece of equipment I had to buy was a large straining bag that fit in my kettle for 5 bucks or so. I use a colander over the kettle and sparge with a measuring cup. I've hit my numbers everytime FWIW, and use waaay less extract than I normally would. Well worth it to me.

 

[rycov]

Wrong thread I know but is there a rough estimate per pound for grain absorption? Im not biab, I went straight for the 15 gallon tun. Gotta deal with a 7.5 gallon aluminum kettle for a bit tho.

i've seen .125 to .2 gal/lb as estimates. so somewhere in there. you should be able to adjust your sparge water accordingly. after the first runnings the grains are saturated, so you don't loose anything the second time.

 

[Beezy]

i've seen .125 to .2 gal/lb as estimates. so somewhere in there. you should be able to adjust your sparge water accordingly. after the first runnings the grains are saturated, so you don't loose anything the second time.

Ahh ok that works for me. Thanks.

 

[pauswa]

Yes, it is totally worth it, in my opinion. I think partial mash is great for stovetop brewing. You don't have to do a full boil because you'll add some DME. It takes less time and it's less prone to errors compared to all grain because you have the safety net of the DME. I like to do about half or more of all fermentables as grain. Some of my recipes are even 60% grains and 30% DME. But it is still easier than doing all grain since it's not a full boil. I add the DME at the end of the boil and boil for about five minutes. Then I cool the wort and add top-up water to the fermenter. I found the flavor just was not as strong when doing extract with steeping grains. With extract, since I had to steep anyway, I decided I'd add half an hour to the steep and mash for 60 minutes for a partial mash. The flavor is greatly improved this way, and the overall cost is a little lower when you use more grain in place of DME. I usually use Maris Otter as my base grain when doing partial mashes. Yummy!

I have also done all-grain as Brew in a Bag method, and that took way longer, needed a full boil, and was generally more involved since I had to worry about mash temperatures exactly, etc. Compared to extract with steeping grains, partial mash is really not much more involved - only an extra 45 minutes or so. But it's far simpler than all grain, yet more rewarding than extract plus steeping grains. I can't tell any difference in taste between all grain and my partial mash because they are both wonderful, but it seemed that the extract with steeping grains did not have the depth of flavor I was looking for.