Partial Mash Beers
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Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
- Contact:
Partial Mash Beers
I've used various partial mash methods in the past and have wondered whether they have delivered more than good quality extract recipes... Maybe the answer is to step up to a full mash...? :huh:
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Reg
- I do it all with smoke and mirrors
- Posts: 2119
- Joined: Fri Dec 17, 2004 1:00 pm
- Location: Knebworth, UK
- Contact:
I've done a couple of Graham Wheeler partial mash recipes in the past and have had some good results from them, although it was long enough ago that I used EDME malt extract which hasn't been used for years.
I will see if I can dredge my memory for which recipes were used and post them up.
This is our 2000th post by the way!
I will see if I can dredge my memory for which recipes were used and post them up.
This is our 2000th post by the way!
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mr.c
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Marcale
Hi Folks
I started by doing a full mash and I haven’t had a bad batch. However, I was helped by my good buddy who does a full mash and was prepared to walk me through the process while he did it. This was invaluable. My first batch on my own was good, but not perfect, Now I am able make good bitter with a flavour that I like (simplistically a standard bitter with a hoppy aroma and flavour without too much bitterness) I have achieved this through tinkering with the recipe and the methods and equipment that I used initially and have worked gradually toward my perfect brew (almost). I can now consistently match the quality, often in MHO beat commercial brews.
I think that there are three key elements to this:
1. A clear understanding what you are trying to achieve (style, flavour and strength) and what techniques and ingredients can be tried to achieve this.
2. Having full control of what you are doing – times, temperatures and quantities.
3. Good record keeping – make notes while doing your brew followed by an appraisal of what specifics may have influenced the final result (be honest with yourself!)
I suggest that if anyone wanted to witness a full mash brew being made they might be able to meet with an experienced brewer to go through the process with him. I certainly would be happy to do this for anyone that for anyone that was prepared to come here. I might let them try a small sample!
Take care,
Marcale
I started by doing a full mash and I haven’t had a bad batch. However, I was helped by my good buddy who does a full mash and was prepared to walk me through the process while he did it. This was invaluable. My first batch on my own was good, but not perfect, Now I am able make good bitter with a flavour that I like (simplistically a standard bitter with a hoppy aroma and flavour without too much bitterness) I have achieved this through tinkering with the recipe and the methods and equipment that I used initially and have worked gradually toward my perfect brew (almost). I can now consistently match the quality, often in MHO beat commercial brews.
I think that there are three key elements to this:
1. A clear understanding what you are trying to achieve (style, flavour and strength) and what techniques and ingredients can be tried to achieve this.
2. Having full control of what you are doing – times, temperatures and quantities.
3. Good record keeping – make notes while doing your brew followed by an appraisal of what specifics may have influenced the final result (be honest with yourself!)
I suggest that if anyone wanted to witness a full mash brew being made they might be able to meet with an experienced brewer to go through the process with him. I certainly would be happy to do this for anyone that for anyone that was prepared to come here. I might let them try a small sample!
Take care,
Marcale
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mr.c
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Marcale