Oaklandgourmand
Member
I have done about 4 partial mash beers and I do not have enough space in my loft for a complete all grain set up, so I am going to keep making PM for the foreseeable future. I use the stove-top method for my PM...
However, I want to make as close to an all grain batch as possible, using the bare minimum of DME to bring me up to the correct starting gravity.
Since most of the recipes I use get the majority of their fermentable sugars from the DME, how can I calculate the correct addition amounts without doing multiple batches and determining efficiency? Especially because it seems like it is hard to get constant efficiency with this method.
I believe that the most grain I can comfortably mash is about 4 lbs.
However, I want to make as close to an all grain batch as possible, using the bare minimum of DME to bring me up to the correct starting gravity.
Since most of the recipes I use get the majority of their fermentable sugars from the DME, how can I calculate the correct addition amounts without doing multiple batches and determining efficiency? Especially because it seems like it is hard to get constant efficiency with this method.
I believe that the most grain I can comfortably mash is about 4 lbs.