Partial Mash Guidelines

I’m fairly new to home brewing. I’ve brewed several extract kits and over the weekend just brewed my first partial mash kit. I have partial mash recipe for a SNPA clone that I plan on brewing next.

My question is, what are the water guidelines for the partial mash and sparge? My recipe doesn’t list this. I’ve read that for a full grain mash it’s about 1.25-1.5 qt of water per lb. of grain, and 3 qt of water per lb. for the sparge. Are the guidelines for a partial mash the same?

Thanks for any advice.

You don’t say where your kit came from. This is Northern Brewers’ partial mash instructions for Speckled Heifer. You can fly sparge with any volume up to your boil volume. Temperature of sparge water is important.

  1. Collect and heat 5 quarts of water to 164°F in
    your mash kettle.
  2. Crush the grains if they are unmilled. Pour crushed grain
    into your nylon mesh bag and place in the kettle, or if
    you are not using a nylon bag pour the grain directly into
    your mash kettle.
  3. Adjust the temperature. Take a temperature reading of the
    mixture. The temperature should be within 1-2°F of 152°F. If
    not, adjust by adding cold or hot water as needed.
  4. Put the lid on your mash kettle and wrap it in old towels
    or blankets to insulate it, or put it in an oven set to “warm”
    or “low” to maintain the temperature (make sure your oven
    is not too hot! The temperature of the oven should be at or
    under 152°F). Leave for one hour.
  5. While the mash rests, collect and heat sparge water in your
    second pot. Collect 5 quarts of water and heat to 170°F. Hold
    at this temperature until the mash is finished.
  6. When the one hour mash is finished, return the mash kettle
    to the stove (without towels!) and apply very low heat. Raise
    the temperature of the mash to 170°F, being careful not to
    scorch the grains.
  7. Separate the grain from the liquid portion of the mash.
    Remove the grains from the mash - don’t spill or waste the
    liquid, which is now the wort. If using a mesh bag, you can
    simply lift it out. If not using a mesh bag, scoop the grain
    into a colander or sieve over a bowl or pan to collect the
    drips. If you are using a separate kettle to boil with, pour the
    wort from the mash kettle to the boil kettle.
  8. Sparge the grain. Using a strainer or mesh bag, hold the
    grain over the wort in the kettle. Slowly pour the 170° F
    sparge water through the grain, one quart at a time, until it’s
    gone. Collect the sparge water along with the wort in the boil
    kettle. When this step is finished, you may discard the grain.
  9. Top up the kettle. Add more water if necessary to achieve
    your normal boil volume.

The kit I made this weekend was the NB Surly Bitter Brewer.

It called for 1 gal for the mash then 2 quarts for the fly sparge.

Your answer was helpful. Thanks! I’m just trying to figure out the relationship to grain weight and water volumes.

[quote=“Jeremy”]The kit I made this weekend was the NB Surly Bitter Brewer.

It called for 1 gal for the mash then 2 quarts for the fly sparge.

Your answer was helpful. Thanks! I’m just trying to figure out the relationship to grain weight and water volumes.[/quote]

http://www.howtobrew.com/section3/chapter14-6.html this link to John Palmers book may help. http://www.homebrewtalk.com/f36/partial ... es-387181/ This link to HomeBrewTalk forum will help also.

I would not want to sparge above a amount that is in proportion to an AG version.

So if your grains is 1/2 of an AG batch, I would limit the sparge to 1/2 an AG volume. Roughly ending the sparge with 3-4 gallons.