Partial mash/mini mash is using extract AND grains. You basically "mash" the grain in a muslin bag at 155ish on the stove or in you're brew pot for about an hour, then pour hot water (170*) through the bag of grains and add it to you're wort. There is a great sticky here about it with pictures. Search for "mini mash", "partial mash" or "BIAB" and you should be able to find it pretty easily. It gives you better control over the flavors of grains you want in you're beers. Would like to hear how it turns out if you succeed!A partial mash?? What's that? And where in the process would I use i?
That was my first all grain kit and I really loved it. However, I upped the rye slightly and think I dryhopped with a bit more but it was good.inhousebrew, that's what I get for doing absolutely no research.
I love Rye beers. I brewed Denny's Rye IPA before I got my water chemistry dialed in and it tasted "blah" as in not much taste. I will be brewing that one again. I have 10lbs of Rye grain that is burning a hole in my pocket.