Summer Citra Kölsch Partial Mash Beer Recipe | Partial Mash Kölsch by LarryBrewer | Brewer's Friend (2024)

FAQs

How to do a partial mash? ›

A partial mash recipe usually involves mashing 3-6 pounds of grain and then using a lesser amount of malt extract (maybe 3-4 pounds instead of 6-7). You can do this without making/buying a mash-tun and a larger pot. All you need is a couple large muslin bags, an extra 1-2 gallon pot and large strainer.

Pour 1.5 to 2 quarts of water into your mashing pot for each pound of grain in your grain bag (3-4 liters per kilogram). Make a written note of how much grain you have and how much water you are using.

Steep the crushed pale ale malt and flaked barley for 45 minutes. Hold temperature at 150 °F (66 °C). Add the crushed roasted barley to the nylon bag and hold for 5 more minutes. Place grain bag in a kitchen strainer and rinse grains with approximately 2 gallon (7.6 L) hot water.

Converting an all-grain recipe to a partial mash formulation is simple. Assemble your partial mash by combining all of the specialty grains the recipe calls for plus whatever base malt will be needed to reach your intended partial-mash weight. Then convert the remaining base malt to malt extract.

With a partial mash, you use grains that will convert their starches into fermentable sugar (i.e. Munich, Maris Otter, Vienna, etc.) In a steep, you usually use pre-converted specialty grains, such as crystal malts, cara- malts, roasted malts, etc.

I had always been taught to add grain to mash water in order to prevent clumping and a stuck sparge. Palmer says to always add water to the grain (a gallon at a time) in order to prevent thermal shock to enzymes.

Mash thickness can vary based on the recipe, the equipment and brewing methods used. The typical home brewer will be using a range of 1-1.5 quarts of water per pound of grain. Don't stress mash thickness at this time, find a ratio that will work for your equipment. The average ratio is 1.25qts/pound.

You can use tap and distilled water as well but if you have the option to use any of the other ones, that would be ideal.

As long as the mash isn't enabled to ruin (which can take place swiftly when grains are left in a warm mash for longer than twenty-four hrs), after that the beer is a lot more impacted by just how warm the mash is preserved while the procedure is embarked on.

The optimal temperature range of alpha-amylase is around 155–162 °F (68–72 °C), although it is still active to a lesser degree at lower temperatures.

How long do you boil extract beer for? ›

Most recipes call for the first addition of hops at 60 minutes, which means you'll need to boil a minimum of 60 minutes to extract that hop's bittering contribution to the final beer. Some recipes call for a 90-minute addition as the first addition, which will provide more bitterness.

The malted barley is mashed using exactly the same process that an all grain brewer would use by the manufacturer. They extract wort from that process and then basically boiled to remove the water from the wort. This creates either the thick liquid syrup (Liquid Malt Extract or LME) or dry malt extract (DME).

The key to a quick and clean fermentation is pitching more than enough yeast to effectively convert sugars to CO₂ and alcohol, while still precipitating out to create clear(ish) beer. Look for strains with high attenuation and flocculation that produce minimal phenol and alcohol characteristics.

By mashing low will give you more fermentable sugars, leaving the beer thin and dry. Leave the mash temp too low (below 140 °F) for too long, then you run the risk of ending up with a “watery” beer that does not taste good.

Instructions for the Single Infusion Mashing Process

of clean water at 165°F. for every pound of grain. Mix crushed grains with the water and stir. Hold mash temperature between 148°F.

A partial mash, also called a mini-mash, is a hybrid between kit or extract brewing, and full mash brewing. A can of concentrate or malt extract is used, and extra fermentable sugars are added by mashing grain to convert the starches to sugar. Hops are often added to supplement the hops in the can of concentrate.