Subject: Partial mashes
Date: 1992-06-11 09:42:52 GMT
The other day I was able to help out on a friends first
full mash. I was suprised as to how easy it was!
The whole process took about 6 hours and aside from the
fact that I don't own a 8 gallon brewpot I know I could
do it now with no problems. However...
All I have is a 4 gallon brewpot. So I'm thinking of moving
up to a partial mash. (I've been all extracts up till now)
Papazian didn't go real deep into them and all the recipes were
lagers. Anyone care to send me some hints? Recipes, how much
grain, water, extract, etc. Also all of Papazian's recipes
called for a step mash compared to the straight 150 deg mash?
He also mashed the crystal, specialty grains, too. Why?
Any help would be appreciated.
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