Author Topic: Mini Mash  (Read 5251 times)

Offline mterm

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Mini Mash
« on: February 02, 2010, 09:12:10 AM »
When using Beer Smith on the recipe page where the type of recipe is selected, is "Partial Mash" the same as a "Mini Mash". If it is then what would be the best mash profile to select for a mini mash.  ???

Offline UselessBrewing

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Re: Mini Mash
« Reply #1 on: February 02, 2010, 09:54:40 AM »
You would use the partial mash in order to enable the Mash profile features of BeerSmith. The type of mash profile you would use is dependent on what you want your outcome and your equipment. You could do a single infusion or a temperature mash. The easiest would probably be a temp mash for you. This is where you would heat up some water to X deg and add your grains. Then drain and rinse your grains with no hotter than 170F water.

The types of grain used would vary the temps in order to activate the enzymes (Like 2/6 row barley).

Hope this helps.

Cheers
Preston
The woodpecker pecks, Not to annoy, But to survive!

Offline mterm

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Re: Mini Mash
« Reply #2 on: February 03, 2010, 05:54:32 AM »
Yes that helps, I am going to make the jump from extract brewing and figured I would try a couple of mini mashes first.

Offline MaltLicker

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Re: Mini Mash
« Reply #3 on: February 03, 2010, 02:26:41 PM »
If you have Brewing Classic Styles, there is an appendix with a partial-mash technique described that some here are using, and it sounds just like batch-sparging in a bag.