Stovetop Partial Mashing Procedure - Hentai-Brau - Mystic Brewers of The Inebriati

Stovetop Partial Mashing Procedure

Please note that this procedure is used with all recipes unless otherwise noted.

1. Clean and sanitize everything!
2. Warm yeast to room temperature and proof as necessary.
3. Crush specialty grains
4. Fill brew pot with 1.5 qt of chlorine-free, spring water for each lb of specialty grains*
5. Add specialty grains to steeping bag over brew-pot (to catch fines)
6. Tie grain bag closed
7. Add grain bag to water**
8. Bring water up to 150-158 degrees F
9. Hold at this temperature for 45 minutes to 1 hour
10. During this time, heat 2 gallons of chlorine-free spring water to 170 degrees F. in a separate pot.
11. At end of steeping, remove grain bag from stock pot
12. Place strainer over the top of the stock-pot
13. Dump used grain bag into strainer
14. Use the 2 gallons of 170-degree sparge water to rinse sugars/color from spent grains.
15. Dispose of spent grains (you can dump them on your garden!)
16. Top off water in brew pot until it reaches 4 gallons.
17. Bring wort to full boil.
18. Once the water is boiling, remove the pot from the burner and add the liquid malt extracts while stirring constantly.
19. Bring the pot back to a full boil over high heat.
20. Once the wort begins to boil again, add your bittering hops and any dry malt extract.
21. Add flavor and aroma hop additions per the written procedure at the correct time intervals (i.e. 30 minutes and 5 minutes before flameout)
22. With five minutes until the end of the boil, add any spices or herbs.
23. Add any alcohol-based flavorings after flameout.
24. Fill the sink with ice.
25. At the end of the boil, turn off the stove, cover the pot and transfer to the ice-filled sink.
26. Use a thermometer to measure the temperature of the wort. When the wort has dropped below 90 degrees F, it is time to transfer it to the primary fermentor.
27. Place a large, sanitized funnel into the mouth of a 6-gallon carboy with a paperclip acting as a spacer so air can escape around the funnel.
28. Insert a sanitized strainer into the mouth of the funnel.
29. Gently pour wort into the carboy.
30. Top off wort to 5-gallons with chilled spring or DI water. Try to introduce as much air into the wort as possible during this step. This should also lower the wort temperature enough to prevent yeast death
31. Using a sanitized wine thief or racking cane, take a sample of the wort record its specific gravity.
32. Add yeast to wort and gently swirl carboy to disperse.
33. Dry the bung hole with a clean paper towel and insert the rubber stopper tightly into the opening
34. Insert the bottom half of an airlock into the hole drilled though the rubber stopper.
35. Insert a small-diameter racking cane into the bottom of the airlock. This creates a good blow-off tube.
36. Move the carboy to a dark, cool area and lay a towel beneath both the bottom of the carboy and the end of the racking cane.
37. After the initial blow-off, remove the racking cane and assemble the airlock as per normal. Fill airlock with sanitized water.
38. Continue with secondary, bottling and drinking.
    
    * It is very important to remember that certain grains require the addition of an equal measure of high-enzyme grains such as marris otter, 2-row, distiller’s, or 6-row malt. Some grains, like highly kilned varieties do not require a partial mash.
    
    ** Insert protein rest here if desired. A protein rest involves holding the temperature of the water at roughly 125 degrees F for about 15 minutes prior to raising it to 150 degrees F. This will help to minimize the haze imparted to the beer by high-protein grain adjuncts.