Grinder12000
Well-Known Member
I want to thank Yoopers for pointing me in the right direction about Mini Mashing.
I read some new brewers asking "what's next" after doing extracts. I mentioned "Recipes" and as I was looking at recipes I found one that would have to have Mini Mashing because it used some sort of non-steeping grain.
I looked into mini mashing and found a ton of information but it was all rather wordy on why this and why that. NOT that that is a bad thing but I feel the basics were needed and THEN you can look into the whys.
Fear of the unknown can be rather large at times.
So here is how to mini mash in few words.
You need two stock pots.
in one - bring 2.5 gallons of water to 160F and turn off heat.
Put your crush grains into a grain bag.
in the other bring water to 170.
Soak grains in the hot water for 45 minutes - try to keep the temp in the 155 range
After soaking dunk the grain bag in and out of the water a few times and then lift it completely out.
Put a strainer over that pot and put grain bag in strainer.
in second pot you should have water at 170.
Gently pour 1 quart of water per 2 pounds of grain over grain. You want the water to flow through the grains, not separate them.
allow grain bag to drip - don't squeeze - just let it drip naturally until it's all dripped out.
DONE - you now have water for the boil and continue as if you just got done steeping.
These instructions were lifted from Austin Homebrew instructions and were exactly what I needed to have in my minds eye.
For me learning is easier if I can picture what I'm about to so.
Did I miss anything???
I read some new brewers asking "what's next" after doing extracts. I mentioned "Recipes" and as I was looking at recipes I found one that would have to have Mini Mashing because it used some sort of non-steeping grain.
I looked into mini mashing and found a ton of information but it was all rather wordy on why this and why that. NOT that that is a bad thing but I feel the basics were needed and THEN you can look into the whys.
Fear of the unknown can be rather large at times.
So here is how to mini mash in few words.
You need two stock pots.
in one - bring 2.5 gallons of water to 160F and turn off heat.
Put your crush grains into a grain bag.
in the other bring water to 170.
Soak grains in the hot water for 45 minutes - try to keep the temp in the 155 range
After soaking dunk the grain bag in and out of the water a few times and then lift it completely out.
Put a strainer over that pot and put grain bag in strainer.
in second pot you should have water at 170.
Gently pour 1 quart of water per 2 pounds of grain over grain. You want the water to flow through the grains, not separate them.
allow grain bag to drip - don't squeeze - just let it drip naturally until it's all dripped out.
DONE - you now have water for the boil and continue as if you just got done steeping.
These instructions were lifted from Austin Homebrew instructions and were exactly what I needed to have in my minds eye.
For me learning is easier if I can picture what I'm about to so.
Did I miss anything???