partialmash

Partial mash is a homebrewing technique that sits between all-grain and extract brewing. It uses a small amount of malted barley (often 1–3 pounds for a typical 5-gallon batch) that is mashed to convert starches, while the remainder of fermentable sugars comes from malt extract (liquid or dry) and sometimes sugar. By performing a brief mash with a portion of malted grain, brewers gain more control over flavor and body than straight extract brewing, without requiring a full all-grain setup.

To perform a partial mash, crush the grains and mash them in a limited amount of water at approximately 148–156 F (64–69 C) for 30–60 minutes. The mash water-to-grain ratio should be around 1–2 quarts per pound. After the mash, drain the liquid to the kettle and sparge or rinse the grains with hot water to extract remaining sugars. Then add malt extract to the kettle to reach the target pre-boil gravity, and proceed with the boil as usual, usually for 60 minutes. Some brewers steep specialty malts after the malt extract addition.

Common grains and outcomes: base malt is typically pale malt, with specialty grains like crystal, caramel, or chocolate used in small percentages to adjust color and flavor. The finished beer can resemble an all-grain batch but with less equipment and time. Partial mash is popular for hobbyists seeking more malt character than straight extract while avoiding a full mash setup.

History and context: partial mash developed as a practical compromise among homebrewers, offering more control over malt profiles without the investment in a complete all-grain system.