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Minimash / Partial Mash Question

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zyx345

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I'm extract brewer and apartment dweller. My extract brews are all 5 gallon batches and also involve steeping specialty grains. I have a 4 gallon stainless steel pot and a 5 quart pot.

I'd like to move on to Minimash / Partial Mash and was considering AHS Dale's Pale Ale Minimash Clone:

http://www.austinhomebrew.com/product_info.php?cPath=178_452_43_247&products_id=11617

Would mashing 2 pounds of pale malt along with my extract produce a noticable difference?

My extract brews come out good but I feel they could be better, especially in areas of mouthfeel as compared to commercial brews. I should note that I've tried carapils and maltodextrin in the past as well.
 
You won't be mashing the pale malt along with your extract. You'll mash your pale malt and your specialty grains for about 60 minutes or so, rinse with about a 1/2 gallon to 1 gallon of 170 degree water, bring to a boil, then continue as you would for extract batches. But on to your question...

I think you would notice a difference. That pale malt would add some extra mouthfeel because you would be in control of the temperature that you mash it at (I'd go for about 152 or so).
 
I think you'll definitely noticed a difference. I do 2-3 pounds of grain for my partial mashes. I mash at around 155F for 45-60min and mash-out at 168F. Mashing grains will also give you more valuable enzymes needed by the yeast than extract alone.
 
I agree that you will probably notice a bit of a difference. I only did two extract before jumping to mini-mash because it requires no extra equipment (other than maybe a grain bag) and it helps me to really feel like I am brewing. Plus it really pushed me to start researching and learning about how all the base malts and specialty malts affect your beer.

Heck, just try one and see what you think.
 
I just did my first AHS mini mash after previous extract, and really it's worth the extra hour if you follow the BIAB method. I'm targeting the same increase in body
 

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