Author Topic: Steeping vs Partial Mash  (Read 3934 times)

Offline HighCountryBrewer

  • BeerSmith Apprentice Brewer
  • **
  • Posts: 3
Steeping vs Partial Mash
« on: August 28, 2011, 09:26:34 PM »
 Doing 2.5 gal BIAB on stovetop. I heat my grain bag @ 152F for 1 hour. Is this considered steeping or a partial mash?

Thanks in Advance                   Ray :)

Offline merfizle

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 485
Re: Steeping vs Partial Mash
« Reply #1 on: August 29, 2011, 05:57:49 AM »
Partial Mash.  Biggest difference between the 2 is the amount of time.

Mark
Primary: Lambic base for solera barrel
Kegged: Bavarian Weissbier, N. English brown, Roggenbier

Offline Maine Homebrewer

  • BeerSmith Grandmaster Brewer
  • *****
  • Posts: 1371
Re: Steeping vs Partial Mash
« Reply #2 on: August 29, 2011, 06:50:25 PM »
I consider partial mash to be part mash and part extract. Hence "partial".
"To alcohol! The cause of - and solution to - all of life's problems!" -Homer Simpson

Offline beerpilot

  • BeerSmith Apprentice Brewer
  • **
  • Posts: 11
  • BeerSmith 2 Rocks!
Re: Steeping vs Partial Mash
« Reply #3 on: November 10, 2011, 04:58:45 PM »
My understanding is that "steeping" is used for grains that do not need any type of enzyme conversion, usually the specialty grains like Caramel/Crystal, Chocolate, etc. This is because these grains have been roasted to a high temp and all of the available sugar is crystallized, there is no remaining starch to convert. So steeping dissolves the sugar that is crystallized in the grain.

"Partial mash" is done when you DO need to perform enzyme conversion on the grain. It's partial because you generally are mashing a small portion of the grain bill and using extract for the remainder.