Wednesday, July 18, 2007

My partial mashing method

For those of you interested, the following is my partial mash method. Feel free to critique. I went all-in on this technique by brewing 4 batches with this technique before ever tasting the results. I'm not worried. I'm sure the beer will be quite drinkable.

About 3 pounds of grains (pale malt, 2-row malt and/or others) are added to about 1.5 gallons of water at 164° F. The goal is to mash at 152° F for about 90 minutes. To maintain the temperature, I place my nearly full kettle with lid into a larger kettle and fill the larger kettle with water at 152° F. This larger kettle is meant to act as an insulator. It works pretty good. I usually need to heat the apparatus once during the 90 minutes to maintain the 152° F temperature.

After the mash, it is time to sparge (filter and rinse). I filter the grains by using a plastic colander lined with a muslin bag. See the following (the Michelob Golden Light can is there because that's what I was drinking around the 4th of July):

I use about 2 gallons of water at 168° F to sparge the grains. I slowly pour the hot water over the grains about 300 mL at a time.

This method seems to work well. I get to a reasonable original gravity. I have not calculated how efficient this method is. I need to first see if it makes good beer or not.


A-non-y-mous said...

Sounds good! It's hard to screw up.

Besides, beer is like sex, even if it's bad, it's still pretty good . . . unless there's a yeast infection involved (in the beer, of course, or . . . take it how you want).

Chemgeek said...

The best thing about beer is that when your too old to have sex, you can still drink beer.