Here’s what I’ve been thinking about… If I steep grist for an hour plus, is that sufficient to get the enzymes and sugars (essentially wort) enough to brew with?
I’m finding the limitations of liquid extract – it still tastes syrupy at uncapping…
and I’m curious about the art of recipes and finding that bulk grain is cheaper and more creative than the kits…
So, could I steep (is this essentially partial mash???) grist for an hour and then move add some liquid extract and end up with good beer? I’m fine with experiementation – just curious.
My thinking now is…
Couldn’t I take 10lbs of grist and steep it for an hour at 155ºish then move to boil adding some (say 3lbs of) LME at that time to bring it up to a solid OG?
I’m kind of just noodling with ideas and welcome any sort of “what won’t work because…” you have to offer…
Thanks,
Masquelle
You are on track. The limitations are how much grain you can steep (mash).
You can try doing a Mash (brew) In A Bag. MIAB/BIAB. Go to the hardware store and pick up a package of 5 gallon paint strainer bags.
10lb of grain with a 60% efficiency will yield ~1.044 in 5 gallons. Add 3lb LME and you are at ~1.060
With a recipe program you can take any recipe from NB and break it into a recipe you can manage with your equipment.
Thanks for this sage advice.
How much water? My brew kettle is small (I think 5 gal max) and my electric stove struggles to boil 2.5 gal…
My current setup for brewing stove top has me beginning a partial mash in a 5 gallon round “igloo”; using around 7 pounds of grain and 8 quarts of water each for mash, then the batch sparge…the water ratio will change depending on a few factors, but 16 total quarts of water through the grain works for my current kettle with most beers…we probably have close to the same kettle size, I’d have to double check to be sure and I’m away from home right now.
I began the partial mash journey with one brew using the bag method and decided that I was better off doing the igloo thing and using a steel braid like Palmer talks about in his book; depending on the beer, I can make my process a full mash, or typically I will add some honey and or extra light DME to bring the OG up a touch.
Good luck with your choices!
