and they all seem to be either partial mash or all grain. FYI, I dont what partial mash means, but I dont think its extract brewing, which is the peak of my skill level at the moment. Are there any good recipes here that are extract?
Thirdeye said:and they all seem to be either partial mash or all grain. FYI, I dont what partial mash means, but I dont think its extract brewing, which is the peak of my skill level at the moment. Are there any good recipes here that are extract?
Benny Blanco said:Partial mash is a little AG and a little extract.....but, mostly extract. In a partial mash, you get some of your fermentable sugars from a small grain mash, and the rest from extract. You usually don't need any extra equipment and it's way better. Once I went partial mash, I could never do just extract. The quality of the beer improves quite a bit. Can't wait to go AG.
I think you should look into doing partial mashes. It really isn't much work at all. Only a little more time.
RICLARK said:What are you looking for? I have an Extract Sam Adams Boston Ale Clone and a Oberon Extract with steep grains clone.
Thirdeye said:Nothing in particular. A few clones are always welcome in my house though...Dogfish 60, Odell's IPA, 90 Shilling to name a few.
RICLARK said:What are you looking for? I have an Extract Sam Adams Boston Ale Clone and a Oberon Extract with steep grains clone.
Ale to the Chief said:Is there a thread here that explains partial mash brewing?
There's a detailed description in the HBT wiki, but it's for doing a PM with a Mash Lauter Tun, or a cooler. I just did a PM using guidelines from the book Brewing Classic Styles. The method from the book is for a stovetop mash using a regular pot and a nylon paint strainer bag. I got a nice strainer bag at the local Sherwin Williams paint store for a few bucks that had an elastic top that held nicely around the top of my pot and didn't slide into the pot. The process was to get water,1.5 quarts each per pound of grain, up to ~165°F and then add your crushed grain in the bag, and turn off the heat. Stir it up and your temp should be in the 150-155°F range. Put a cover on the pot and let it sit for 30 minutes. After that time is up turn the heat back on and bring the temp back up to 155°, then let it mash for another 30 minutes. While this is going on get a couple gallons in your boiling pot up to 165°F and when your mash is done take the grain bag out of the mashing pot and do a sparge by steeping the bag in the boiling pot for 10 minutes starting at the 165°F temp. Remove and discard the grain when done, and don't ever squeeze the grain, as this might release tannins that would be undesirable in your wort. Pour your wort from the mashing pot into the boiling pot and carry on with your extract additions and hopping like you would for an all extract brew. PM adds some time to your brewing session, but it should make a positive difference in your final product.Ale to the Chief said:Is there a thread here that explains partial mash brewing?
Porter fan said:Please post it I would like to brew that clone..Thanks!
Hey do you get you brew supplys @ The Red Salmander?
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