The Brewing Process - Mini-Mash / All Grain
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The Brewing Process
Extract
Extract with Steeping
Mini-Mash / All Grain
Ingredients
Preparing Yeast
Wort & Oxygen
Cleaning Tips
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Page 4 of 9

Mini-Mash

Mini-mash or partial mash is a combination of an extract and an all-grain brew. You use 5 to 7 lbs of liquid malt extract and 4 to 6 lbs of grain. A mini-mash requires that you hold the mash (grain) at temperatures between 150 to 160 degrees for an hour and then sparge (rinse) the grain with 170 degree water. The mini-mash can be thought of as an introduction to all grain brewing. The advantage of doing a mini-mash is that you can utilize grains that have to be mashed without having to do all grain brewing. Even if you don't get all the potential sugar you will still make great beer.

All-Grain

The granddaddy of homebrewing and the next step in complexity for the homebrewer is to learn how to extract the sugars from the malted grain himself. This process, called Mashing, allows the brewer to take more control of producing the wort.

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