Partial Mash Help
Moderator: slothrob
Partial Mash Help
I recently did my first partial mash. I did some research and found a variety of different ways to do this. Not really knowing what was best, I chose to do a multi-step mash as stated in John Palmer's- How to brew. I mashed grains @ 104 - 140 - 158
Last edited by Legman on Sat Mar 08, 2008 9:58 pm, edited 1 time in total.
There are a number of reasons that one might choose a particular multi-step mash, but for most modern malts they are really unnecessary.
I'd say you are mostly just complicating your brewday, especially with a partial mash, where the mash only supplies a fraction of your fermentables.
That mash range of 153-158 is a bit high, though. I'd only use that high a mash temperature for a beer that had a very low OG, like an Ordinary Bitter or a Mild. For a typical all-grain beer I choose a 148-152
I'd say you are mostly just complicating your brewday, especially with a partial mash, where the mash only supplies a fraction of your fermentables.
That mash range of 153-158 is a bit high, though. I'd only use that high a mash temperature for a beer that had a very low OG, like an Ordinary Bitter or a Mild. For a typical all-grain beer I choose a 148-152
BTP v2.0.* Windows XP
Intentionally undermodified German Pilsner Malt is the classic example of a "non-modern" malt, that would be best served by a step mash.
Recipes that are high in wheat malt can benefit from a Protein Rest, especially if you want a clear beer.
Unmalted grains often benefit from a Cereal Mash or a Beta-Glucan Rest, if you're getting a gooey mess of a mash.
I'm not sure how much difference the temperature ranges will create, as I don't usually use step mashes of that type. When I do use this method, I use 146
Recipes that are high in wheat malt can benefit from a Protein Rest, especially if you want a clear beer.
Unmalted grains often benefit from a Cereal Mash or a Beta-Glucan Rest, if you're getting a gooey mess of a mash.
I'm not sure how much difference the temperature ranges will create, as I don't usually use step mashes of that type. When I do use this method, I use 146
BTP v2.0.* Windows XP