In the chapter on extract with grains brewing, you learned how to alter a malt extract wort by steeping specialty grains and boiling pellet hops. In this chapter, we’ll show you how
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The odds are pretty good that you could brew a partial-mash beer today with your equipment and recipes.
Partial mashing combines much of the flexibility of all-grain brewing with the convenience of brewing on your stovetop. But, there’s a dark side. Find out the problem of – and the solution to – low pH values in dark partial mashes. Plus: Seven roasty recipes to light the way.
What do you get when you combine partial mashing, batch sparging and the extract late method of extract brewing? An easy, flexible way to brew better beer on your stovetop -- countertop partial mashing. We'll take you step by step through this procedure and point out its many benefits along the way. Plus: Three partial mash recipes and two web-only bonus recipes!
Some grains can be steeped. Others need to be mashed. Do you know the difference? You will after reading this grain guide for extract brewers.
Expand your extract brewing horizons by learning how to use small amounts of base malts in a partial mash.
How to do a partial-mash, boil the full wort, use a wort chiller and prime a full five-gallon batch. Plus: a quick guide to grain color.
If you are looking for a sure-fire way to make great homebrew without the commitment of a full mash, consider the benefits of partial mashing. For a modest investment of time and
You’ve been brewing with extract and have made great beers. Maybe you’ve experimented with steeping grains and have been able to manipulate color and flavor. Now you’re starting to get curious about