What is partial mash?

[redwing_al]

Hi, I've done 4 extract brews and one of them, a Belgian Wit was a "partial mash". However, I'm not really sure what a partial mash is because I'm not really sure what I did different.

So, what is partial mash and why do we do it? How is it different than steeping grains? Is it the length of time to maintain at temps?

I'm not sure?!

 

[unionrdr]

Steeping is when you soak crystal/caramel &/or some specialty or color grains in 1 or 2 gallons of water for 30 minutes at 150-165F. Partial mashing gets part of the fermentables from mashing those grains with some base malts for 60 minutes at ,say,147-155F,using 1.25-1.5 quarts of water per pound of grain. Extract is then added to the boil,or at flame out to make up the rest of the fermentables to get the needed OG.
For example,I mash 5-6lbs of grains (base malt,crystal,roasted,etc) in 2 gallons of local spring water wrapped up in my quilted hunting coat for an hour after stiring out dough balls,etc to evenly wet the grains in the bag. Then sparge with 1.5 gallons of 170F spring water to get boil volume of 3.5 gallons in my 5 gallon kettle for the boil. Topping off with well chilled gallons of spring water in the fermenter to 5 or six gallons recipe volume.

 

[harebearva]

It's a step somewhere between steeping and all grain.

Try these:
http://www.howtobrew.com/section3/chapter18-3.html
https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/

 

[MarcusKillion]

Exactly what they said . But to make it clearer ( maybe ) I would say that partial mashing is when you use grains and mash them in a mash tun and then after draining off your wort you also add in extract to get all the sugars you need . i.e just like all grain brewing with the exception of using a can or so of extract instead of all the grain it took to make that can of extract .
My memory really sucks but a partial mash kit I think should have had the grains heated to a different temp and time than the other kits you did . I made a belgian wit kit one time . Not bad after it conditions for a while .

 

[unionrdr]

What I was basically trying to explain is that an extract kit with steeping grains isn't the same as a partial mash kit. PM uses more precise amounts of grains to water ratios than steeping. A partial mash kit will also usually use more grains than a steeping kit,even though they both have extract to add. And the PM kit will generally have less extract to add than a steeping kit. PM also uses more precise temps that must be held for the typically 1 hour mash.
PM kits/recipes will also contain base malts like 2-row,whereas a steeping kit is something like carapils,caramel/crystal malts,roasted barley,etc. Both types can have the grains sparged after steeping or mashing to get more wort from them. But with partial mashing,like AG,sparging gives higher efficiency.

 

[Nummey]

Given similar fermenting conditions and temps etc..how does the flavor of a PM compare against an extract with steeping grain brew....are there noticeable differences?

 

[unionrdr]

Yeah,I think the PM beers have a bit more complexity. I don't know if "fresher" is a good descriptor of taste here,but something like that. With partial mash,you can tweak the flavors more to your own liking to get one or more flavor components to the level you like.

 

[bajaedition]

Partial mashes are known to be a step into full mash for guys wanting to experiment before ramping up with all the equipment needed for all grain.

It was on of the influences that got brew in a bag started as they kept experimenting till they found they could mash in a bag and not need a special mash tun

it is also used a lot by guys who want to make a BIG beer like a Scotch Ale and do not have enough mash tun for the grain bill.

Basically it allows you to put your steeping grains in with a portion of malt and then mash all of those. you would be limited by the size of your equipment, and then add the difference in Extract.

Also it is a point where a lot of guys decide if they want to go into all grain or decide to work withing the world of extract brewing.

I know a lot of all grain brewers say that you cannot control your beer unless you mash but Extract brewers prove that wrong every brew competition. Remember, having good technique and choosing your additives correctly and you can make some killer extract beers, you just have to learn how

 

[BamaPhil]

+1 to it being a good stepping stone toward all grain. I've done 3 partial mashes now after doing 3 extracts and I feel like I have a good handle on what all grain brewing entails. The big upshot is the only additional equipment you need is a grain bag.

You also have a lot more recipes open to you. Just about any all grain recipe can be converted to PM.