Pilsner Partial Mash

Please read through the notes before starting the Partial Mash process and ensure you have everything to hand to complete the brew in line with the timings.

You will be able to do the mash and the boiling of the hops simultaneously.

The whole process will take between 1.5 to 2 hours

1. Heat 6L of water to 70C in a pot that can hold around 10L in total. Once at 70C add your crushed grains gradually ensuring they are all separated and the mix should be like a loose porridge. Place a lid on top and leave for 1 hour stirring occasionally, heating a little if necessary to maintain the temperature. After 1 hour increase the temperature to 75C and hold for 10 minutes. This is the mash out
   
2. in a separate pot bring 2L of water to the boil - This will be used to boil your hops. Once boiling add the hops as per the hop schedule. The first hop will boil for 60 minutes and the second for 15 minutes.
   
3. After the 60 minute mash you can strain the liquid from the grains into your fermenter, taking care that the liquid is not so hot that it damages your fermenter if it is made of plastic. Do not discard of the grains yet.
   
4. Add the 1.5kg of dry malt extract to the fermenter and stir until dissolved.
   
5. Pour 2L water at around 75C over the remaining grains and into your fermenter. This will serve as the Sparge and wash any remaining sugars from the grain into your fermenter.
   
6. Add the liquid from your boiled hops to the mixture using a sieve to keep the hop debris out of the fermenter.
   
7. Top up with cold water to a volume of 20L.
   
8. Check the temperature is between 18 - 25C, if so you can take a hydrometer reading before adding the yeast, fit the airtight lid and airlock and wait for fermentation to begin.