Author Topic: All grain or partial mash?  (Read 2349 times)

Offline Big_Tom

  • BeerSmith Apprentice Brewer
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All grain or partial mash?
« on: August 17, 2011, 04:21:47 PM »
I am wondering if the attached recipe should be looked at as an "extract" or "partial mash"? I have 2.5 lbs grain that I steep/mash at 155 for 1 hr and I believe the sugar gained out of that should not be ignored, or? When switching between extract and partial mash, I get quite different results in the software.

What would you say I should use?

Offline merfizle

  • BeerSmith Grandmaster Brewer
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Re: All grain or partial mash?
« Reply #1 on: August 17, 2011, 04:59:32 PM »
I look at it as extract with steeping of special grains.  BS assumes 15% efficiency when steeping grains.  If you select partial mash it multiplies that grain's potential by your mash efficiency.

So, in your example pre boil gravity is (2 * 33 * .15 /5) + (.5 * 35 * .15/5) + (6 * 36 * 1/5) = 1.042

To figure pre boil gravity of a partial mash you would replace the .15 for your grains with 72% from you recipe.  Ie, 1.055.

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

 

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