Using malted grains in extract brews

[Beer Terrorist]

To up the gravity of my next brew I was going to use some Marris Otter, 1kg to be precise. Would they require a full 90 min mash or just a simple 30 mins steeping? I've read that most of the sugar can be extracted within 30 mins and seeing as there no other grains to convert could i limit the mash time? I'm not too bothered about getting the maximum extraction if I can shave a bit of time but wouldsome effect on the gravity

[oblivious]

Its conversation you want with a mash then extraction of the sugars

you could do a partial mash in you oven, 60 mins is all that needed

Here is a link


Partial Mash

[Beer Terrorist]

I see that both techniques use an oven. I don't really trust mine and have had some sucess regulating temperature on the hob. This shouldn't pose any major problems should it? I'm going to use a grain bag to avoid scorching.

[oblivious]

I see that both techniques use an oven. I don't really trust mine and have had some sucess regulating temperature on the hob. This shouldn't pose any major problems should it? I'm going to use a grain bag to avoid scorching.

You could heat the water and rap the vessel in a sleeping bag to insulate it?

[J_P]

If you have a cool box you could use that to mash in and then lauter the grain using the grain bag.