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My first partial mash

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GibbyGibson

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I'm prepping to do my first partial mash where I'm steeping my specialty grains and using LME as the base malts but I had a couple questions. I'm using a mesh bag (I'm assuming it's called BIAB but not positive)

1) how much water should I steep in? I'm working on a stove top with ~3.5 gallons for my wort and 60 minute boil then adding water once in the fermenter and topping off to 6 gallons. I have less than 2 lbs of specialty grains. Can I steep in a smaller batch then add it to my brew kettle? Or should I steep it in the 3.5 gallons?

2) do I get it to the mash temp and hold it there with the burner on or do I turn off the heat and let it sit for the 30 minutes? Haven't seen a good answer yet.

Thanks for the input.
 

ballsy

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I'm prepping to do my first partial mash where I'm steeping my specialty grains and using LME as the base malts but I had a couple questions. I'm using a mesh bag (I'm assuming it's called BIAB but not positive)

1) how much water should I steep in? I'm working on a stove top with ~3.5 gallons for my wort and 60 minute boil then adding water once in the fermenter and topping off to 6 gallons. I have less than 2 lbs of specialty grains. Can I steep in a smaller batch then add it to my brew kettle? Or should I steep it in the 3.5 gallons?

2) do I get it to the mash temp and hold it there with the burner on or do I turn off the heat and let it sit for the 30 minutes? Haven't seen a good answer yet.

Thanks for the input.
If there are no base grains/ grains you are extracting fermentable sugars from then you are not really doing a partial mash, you're doing full extract. Steeping is not mashing, with steeping you are simply getting the color and flavor from the grains so you have a large window of temp range and there's no sparging required. Typically steeping only requires about 1.5 qt's/lb of grain. You can do it in about 2 gals water easily. I do partial boils which means I top off once in fermenter. If full extract just do 2 gal's bring to about 160 to 170 then cut your flame & add grains and leave for 30-45 min's. You shouldn't lose too much heat if you cover it but it doesn't matter as long as your temp doesn't go under 140-145. Squeeze the grain till the goodness is all out then add 1 gallon water and start you boil. You should have 3 gal at that point.
 
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GibbyGibson

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If there are no base grains/ grains you are extracting fermentable sugars from then you are not really doing a partial mash, you're doing full extract. Steeping is not mashing, with steeping you are simply getting the color and flavor from the grains so you have a large window of temp range and there's no sparging required. Typically steeping only requires about 1.5 qt's/lb of grain. You can do it in about 2 gals water easily. I do partial boils which means I top off once in fermenter. If full extract just do 2 gal's bring to about 160 to 170 then cut your flame & add grains and leave for 30-45 min's. You shouldn't lose too much heat if you cover it but it doesn't matter as long as your temp doesn't go under 140-145. Squeeze the grain till the goodness is all out then add 1 gallon water and start you boil. You should have 3 gal at that point.

The more I have been reading the more I realize I am not doing a partial but rather steeping Thank you for clarifying. It's my second brew and my first utilizing specialty grains. I guess I'm just a bit nervous about the outcome. I should start to heed everyone's advice and RDWHAHB. Thanks again Ballsy
 
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