Today I brewed my second partial mash recipe. Partial mash, as the name implies, is a middle step between extract and all-grain brewing. Basically, it involves heating the grains to around 150-155 degrees F and maintaining that temperature to release the sugars within the grains. Then, you sparge (wash) the sugars off the grains and into the brew kettle. It takes more time but (supposedly) you have more control of the wort quality and a "cleaner" tasting beer. This definitely stands true with all-grain but I am on the fence as to partial mash (since some processed malt extract is used to supplement the wort.)
My last experience with a partial mash recipe was so-so; I think this one will end up better. Still, I am not sure that the extra time will significantly improve the final product. We shall see.
Starting Gravity: 1.034
Ingredients:
3.3lbs Light LME
4lbs. American 2-Row Malt
8oz. Carapils speciality grains
8oz. Caramel 10*L speciality grains
3oz. Cascade hops (bittering, flavoring, and aroma)
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