Partial Mash

[Mka]

Hello,

I have a standard 5 gallon brewing kit with carboys. I want to brew this Belgium Triple (Partial Mash) https://tinyurl.com /uq7r45b . I need to know what these steps are actually referring in the Mash process. Also, can someone point me where I can get more info on brewing partial mash.

Cheers!

Mk

 

[BOB357]

The mash process is the same for partial mash as it is for all grain. The difference is that it will only produce part of the wort, with the remainder usually coming from extract(s). Infusion mashing involves either starting with, or adding water to the grain. The water is heated to a point that, once it's mixed thoroughly with the grains, the resulting "mash" will be at the desired "step" temperature. After the first step temperature is held for the prescribed amount of time, more heated water is added to bring the mash to the next step temperature.

You'll need to maintain temperatures during the prescribed times for each step within fairly tight parameters to achieve the desired results.
Here's a link to John Palmer's How to Brew, starting at his introduction to all grain brewing:
http://howtobrew.com/book/section-3/your-first-all-grain-batch/preparation

 

[Ward Chillington]

Here's a couple check lists to help step you through the process. Partial mash is the second one on the page.

I don't know about you, but reading through the "how to" for pretty much anything is a good way for me to make sure I'm gonna have everything I need and have myself prepped for using all that stuff.

https://www.brewersfriend.com/brewdaysheets/

 

[Mka]

The mash process is the same for partial mash as it is for all grain. The difference is that it will only produce part of the wort, with the remainder usually coming from extract(s). Infusion mashing involves either starting with, or adding water to the grain. The water is heated to a point that, once it's mixed thoroughly with the grains, the resulting "mash" will be at the desired "step" temperature. After the first step temperature is held for the prescribed amount of time, more heated water is added to bring the mash to the next step temperature.

You'll need to maintain temperatures during the prescribed times for each step within fairly tight parameters to achieve the desired results.
Here's a link to John Palmer's How to Brew, starting at his introduction to all grain brewing:
http://howtobrew.com/book/section-3/your-first-all-grain-batch/preparation

Thank you for the reply. So we are on the same page. This means I need to invest on a cooler and add a spigot ?

 

[BOB357]

It appears that a grain bag in a kettle was used in the original recipe, but a small cooler would work fine. You could line it with a paint strainer bag and, if it doesn't have a spigot, just pull and drain the bag after the mash and pour the wort into your boil kettle.