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Partial Mash Question

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goybar:
Hi All,

I will be making a Munich Helles soon.  I need to mash 1/2lb if Munich and 1/4lb of Melanoidin malts.

As time is always an issue, can I mash the grains early and then refrigerate?  Placed in a sanitized container naturally.

Then when I'm ready to do the full wort boil on the weekend; just add the mashed wort to the Pilsen DME and required water?

If this can be done without any issues, how long would it last?

Regards,

Chris

a10t2:
Short answer: no. Long answer: yes, but only if you boil it first. Barley malt will naturally have some wild yeast and/or bacteria on it, and mashing temperatures aren't high enough to kill them all. So you *could* store it in the fridge, but I wouldn't wait more than maybe 12 hours.

goybar:
OK, thanks. 

Boiling it twice doesn't seem like a good idea to me.

mikeypedersen:

--- Quote from: goybar on February 02, 2010, 11:01:25 AM ---Hi All,

I will be making a Munich Helles soon.  I need to mash 1/2lb if Munich and 1/4lb of Melanoidin malts.


--- End quote ---
Do you really need to mash the grains, or are you just steeping them? I don't think that 3/4 of a pound of malt will do very much at all for any type of gravity......

dontblake:
I sorta agree with Mike.    That little amount of malt would make very little difference.   Just steeping would not lend as much character as a mash would, however, it would certainly add more goodness than pils extract alone.   Probably the lesser of 2 evils - I'd think that there'd be too much of a chance of spoilage if you mash and not boil quickly thereafter.   And just steeping would be less time consuming.

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