Partial Mashing Steps
1. Add 1 1/2 quarts of water per pound of grain to your brew pot. So for example, you are using 5 pounds of grain then you will need 7.5 quarts of water or almost 2 gallons. Your water should have a ph reading between 5.0 to 5.5 to achieve optimal results.
2. Heat water to between 160 to 168 degrees F.
3. Add crushed malt to water and mix well. Ideally when you crush the malt it shouldn't look like cornmeal. The husk on the grain should be split but not completely off. Personally, I tend to crush my speciality grains to a cornmeal consistency. It seems to me that I get a thicker more flavorful wort that way. I have also done it for an all-grain batch, but it tends to be messier and more of a hassle when draining and sparging.
4. Stir the wort and check the temperature. You want get the temperature to 158 degrees F. Once that is done, cover the brew pot and maintain that temperature for 60 minutes.
5. In a separate pot, heat 2 quarts of water per pound of grain to between 160 to 170 degrees F.
6. After the starch conversion (original pot with grains) has simmered for 60 minutes, raise the temperature to between 160 to 170 degrees F and hold for 15 minutes.
7. Pour the mash into a strainer that is suspended over your brewing bucket. I bought a large stainless steel colander to use in cottage cheese and it fits perfect over the brewing bucket. Allow to drain for a few minutes.
8. Next take the strainer full of grain and put it over your brew pot and pour the cloudy wort from your brewing bucket over the grains in the strainer.
9. Pour the sparge water over the grains and allow to drain for 5 to 10 minutes.
10. Remove the strainer, add your extract and begin your beer.