Jump to content
Mr.Beer Community

Search the Community

Showing results for tags 'partial mash'.

More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


  • Mr.Beer Community Forums
    • New Brewers and FAQs
    • Basic Recipes
    • Basic Brewing Techniques
    • Advanced Brewing Techniques
    • Advanced Recipes
    • Mr.Beer Users' Group (MUG)
    • Community Help

Find results in...

Find results that contain...

Date Created

  • Start


Last Updated

  • Start


Filter by number of...


  • Start





Website URL







Found 26 results

  1. Partial Mash Brewing: Are you looking to step up your brewing game with some grains? It's not too difficult and extra grains will add a lot more dimension and complexity to your brews. You will also have more creative control of your recipes which will truly make them your own. Here's a short primer on how grains are used in what's known as "partial mash" brewing. If you're just getting into using grains, this should help you out. If you've been using grains for awhile, perhaps you'll still find some helpful tips here. First, I want to explain the difference between steeping and mashing. From a procedural standpoint, steeping and mashing both involve soaking crushed grains in water. But when mashing, you have a more narrow range of temperatures and grain-to-water ratios to work within. Steeping Grains: You can steep specialty grains at almost any temperature, from the temperature of your water right out of the tap to nearly boiling. To be safe, it’s probably best not to let your steeping temperature climb above 170 F, especially when you’re steeping a small amount of grain in a relatively large volume of water. This may extract excess tannins and give your beer a slight iced-tea-like character. When specialty grains are steeped, the color and flavors from their husks are dissolved into the water. Likewise, any sugars from the interior of the grains are also dissolved. If a grain has a starchy interior, it should be mashed rather than steeped (see list below). Cold Steeping: Another method that is gaining traction for some styles of beer is cold steeping. Roasted grains such as Black Patent or chocolate malt are crushed and then steeped in cold water overnight. This allows the extraction of color and some flavor, but it reduces some of the harsher flavors that may not be appropriate such as tannins, which can create an undesirable astringent or bitter taste in your beer. This method works well with black IPA’s (also known as Cascadian Dark Ales) that want the color, and to a lesser degree the flavor additions, without the burnt acrid flavors that some of the darker roast malts can impart. If the roasted flavor additions are just as important as the color addition, you will need to increase the amount of steeping addition by at least half, if not more. Mashing Grains: Temps and Times: When base grains, or a mixture of base grains and specialty grains, are mashed, the temperature is usually held between 148 F and 165 F. Lower temperatures within this range and longer mash times (60–90 minutes) produce wort with a high degree of fermentability. Higher temperatures within this range and shorter mash times, followed by a mash out, make worts with a lower degree of fermentability. A "mash out" is a step in which the grains are heated, by direct heat or by adding hot water, to 168-170F after the mash. For most mashes with a ratio of 1.5 - 2 quarts of water per pound of grain, the mash out is not needed. (There are more complex mash programs, such as step mashing and decoction, but partial mash recipes rarely call for these. Almost all partial mash recipes call for a single infusion mash.). Grain to Water Ratio: In a mash, the volume of water is limited so that the grains make something similar to a porridge. Generally, the mash thickness varies between 1.0 and 2.5 quarts of water per pound of grain. A mash thickness of 1.25 qts/lb is frequently used in homebrewing as it is fairly thick and therefore you can mash a lot of grains in a relatively small volume. Thinner mashes are often used when the mash needs to be stirred, or for decoction mashing. For most partial mash procedures, anywhere within this range will work. I usually mash at 1.375 qts/lb in a partial mash, because this allows me to stir the grains easily when they are enclosed in a steeping bag. Malts that Should be Mashed (Base Malts): These malts are mostly lightly kilned (with brown malt as an exception), contain starchy interiors and sufficient enzymes to (at a minimum) convert their own starches into sugars. 2-row pale malt - this can come from the US, UK, Scottland, Belgium, Australia or other countries, and may sometimes be labeled with the name of the malting barley variety (Maris Otter, Golden Promise or Optic) 2-row brewers malt 2-row lager malt 6-row pale malt 6-row brewers malt Pilsner malt Vienna malt Munich malt wheat malt rye malt rauchmalz (smoked malt) acidulated malt mild ale malt amber malt brown malt honey malt aromatic/melanoidin biscuit/Victory some dextrin malts Flaked malts such as corn, wheat, rye, barley, rice, rye, etc. must be mashed with an equal amount of 2-row for proper conversion. These grains do not have the enzymes to convert the starches to sugars and will need the 2-row for assistance. Malts That Can be Steeped (Specialty Grains): These malts do not have starchy interiors, either because the starches have been converted to sugars (in the case of stewed malts) or degraded by roasting. These malts can be steeped or mixed with base grains and mashed. Stewed malts - including crystal malts, (most) caramel malts, most Cara [something] malts, including Briess Carapils (but not every dextrin-type malt), Special B malts Roasted malts (and grains) - including black malt, chocolate malt, roasted barley, dark wheat malts, Weyermann Carafa malts peat-smoked malt A more complete listing can be found here: http://beersmith.com/grain-list/ Using Grains With Mr. Beer: You don't need a lot of grain to enhance your Mr. Beer recipes. As little as 2-4 oz can make a huge difference in a 2 gallon batch. Most grains that are considered "base malts", such as 2-row and 6-row aren't really needed in our kits because they won't add much to the beer other than a small amount of ABV. There are some exceptions to this such as wheat malt, which can be used as a base malt and as a specialty malt (adds head retention and body when used as a specialty malt). Some of the other base malts that can be used as specialty malts include honey malt, rye malt, rauschmalz, the toasted malts such as Biscuit and Victory, and kilned malts such as Vienna and Munich. Remember that when using any of these malts, they must be mashed rather than steeped. No more than 8 oz should be used in the Mr. Beer kits. Specialty grains such as the "cara" malts (Carapils, Carafoam, Carastan, etc.), dark malts, and crystal malts will not add ABV, but they will add body, flavor, and/or color. The cara malts will add body and some flavor. They will also help with head retention. Dark malts will add mostly color and roasted/chocolate/coffee flavors. Crystal malts will add some color (they range from Crystal 10 - Crystal 120, or from lightest to darkest respectively), but they will also add flavor and sweetness due to the caramelized, unfermentable sugars in the malt (these are also sometimes known as "caramel malts"). All of these grains can be steeped instead of mashed, or they can be mixed with some base grains for mashing. No more than 4 oz of specialty malts are needed for most recipes. Other non-malt adjuncts that are commonly used in addition to barley and wheat grains are oats, corn, and rice. These should make up no more than 10% of your total recipe. The total amount of malts/adjuncts recommended for use in our 2 gallon batches should be no more than 1lb. NOTE: Any flaked ingredient must be mashed with an equal amount of 2-row for proper starch conversion. While our Brewing Extracts make great beer, additional steeping/mashing grains will make it even better. By adding more depth and complexity to your beer using grains, you more creative control of your recipes, and a lot more room to improve or enhance them to your liking. Step-By-Step Partial Mash Instructions: Extra Equipment needed: Bowl for mixing grains. (Not necessary if working with only 1 grain style.) Thermometer (We sell them on our website here: http://www.mrbeer.com/accessories/brewing-utensils/temperature-control) Colander or strainer 1 Cup of water for rinsing grains Scale (Optional. See #2 below.) Brewing: 1. Bring 4-8 cups water to about 150 F. The amount of water will depend on the amount of grains you have and the size of pot you use. It is recommended that you don't use anything larger than 6 qts when doing PM recipes with our kits. You want the water to just cover the grains. If it doesn't, it won't hurt to add more water. 2. While your water is heating up, weigh and mix all of your grains in a bowl (This isn't necessary if working with only 1 grain type) and add to your muslin sack. Do NOT tie the sack too tightly. Try to leave as much space as possible for the grains to move around. NOTE: If you do not have a scale, simply split the grains the best you can. It doesn't have to be perfect. Most recipes will call for 2-4 oz of each grain. Since the bags come in 4 oz, you would simply have to split it in half visually for any recipe calling for 2 oz. 3. Once your water has reached 150 F, add the grain sack. Keep raising the temp until you reach around 160. Try to stay within 155 - 170 for 30 minutes, stirring the bag of grains around every few minutes. Using a lid might help to keep your temps consistent, especially if using gas burners. Going over 170 for too long can cause the malt to release astringent tannin into your beer. 4. After 30 minutes, remove your thermometer, and with a large spoon, carefully lift the grains into a colander or strainer. 5. With 1 cup of hot water (hot from the tap is fine), slowly rinse the grains. Then let them sit for about a minute to drain. Once drained, discard the grains (Or use them for chicken feed, bread, etc.). 6. At this point, you will bring the water to a boil and brew just like a normal Mr. Beer kit: Bring your water to a boil. Add any hops, if called for. Remove from the heat and add your extract. Mix well, add to your fermenter into the 4 liters of water. Top it off to the #2 mark (or 8.5 Liters if using the old LBKs) and stir well. Pitch yeast and wait! Please keep in mind when purchasing grains separately that they DO NOT include muslin sacks. You can purchase them here: http://www.mrbeer.com/muslin-hop-sack Please feel free to point out any errors or typos I may have made. Cheers!
  2. How important would you say is the measurement of the grains in a partial mash recipe? I ended up using the whole 4oz. bags of carapils and pilsen malts instead of 2oz. Of each as called for in the recipe. Does not seem like 2oz. should matter much but I thought I would ask the group. Any expected consequences?
  3. Hello, Looking forward in my upcoming brew schedule, I want to make an easy drinking summertime fruity beer. I have an extra can of Canadian Blond HME, and plan on using that. I have really liked the partial mash recipes that I have been doing. I haven't decided on the fruit to be used yet, but am leaning toward strawberry or perhaps Boysenberry. My thought for the recipe is to partial mash 4oz of Pilsen Malt, 2 oz of Carapils, 4 oz of 2-Row, and 2-4 oz of red wheat flakes. This would get added to the canned HME. (note: regular LBK size 2-1/2 gallon recipe). I am not looking to make a super strong beer, but not sure how much the above will add to the OG. If necessary, I could add some DME, but don't think that will be needed. I would brew this with either Mt. Hood hops or Glacier Hops. After 3 weeks in primary, I would rack to secondary and add the fruit for another 2-3 weeks. I would use a clean yeast such as WLP001, WLP051 or WLP029. In regards to the fruit, i plan on washing real good, then soaking the outside for a few minutes in sanitizer. I would then blend the fruit into a nice slurry in a sanitized blender, and add the beer on top. Anybody have any other suggestions? Does this recipe seam to be too much going on, or am I on the right track?
  4. Needing some input on my process and choice of recipe kits from ya'll... I picked up a Brewers Best American Pale Ale to brew for the first time using 2 LBKs. (Don't tell MRB) I opened the kit and inspected the ingredients.... All there... OK let's do this. Put 1 gal of spring water in pot and brought it to 160 degrees. (Only had a 2 gal pot to use) Bagged up the grains in the supplied muslin sack and tied off at the top. Steeped for 20 minutes per BB instructions. The grains smelled fresh...(What do I know though, I'm new to this addiction) The grains were then removed and drained over the pot..(Grains were cooled and then gave to my chickens) The wort was brought to a gentle boil and 1st can of extract was added. Two oz of Cascade hops were put into a muslin sack, which I provided, and put into the boiling wort for 40 minutes. After 40 min the 2nd can of extract was added, returning to a gentle boil for 15 minutes. Next up one oz of Citra hops split up into 1/2 oz amounts and put into 2 separate muslin sacks, tied off at the end and put into the boiling wort for 5 min. The 2 gal. pot is almost full now and removed from heat. Now to split this wort into two LBKs.(All equipment has been sanitized) One gal. of cold (36 degree) spring water is added to each LBK. I removed and discarded the Cascade hops while putting one Citra hop sack into each LBK. Using a measuring cup I dip out, approximately, equal amounts into the two LBKs. I topped each LBK off with more cold spring water to the 2 mark and stirred with a spoon. The OG was tested and the readings were 1.052 and 1.051. Wort was vigorously stirred with a wisk, temp stip checked to be sure it was at 68 degrees, then pitched the supplied yeast. (BRY-97) It's now in the cooler with ice at a temp of 62 degrees. The high krausen seems low compared to the other batches I've done, but it smells good. Any comments suggestions are welcome.
  5. Creative brewers - I need your help! I have an Oktoberfest Lager extract and I would like to dress up the recipe a bit. I have several grains left over from other recipes that I can use. I also have a can of Oregon Cherries and syrup (offered by Mr Beer) and brown sugar. Here is what I have at my disposal - - 1 can Oktoberfest Lager - 1 packet Falconers Flight Pellet Hops - Chocolate Malt - 4 oz - Munich Malt - 2 oz - Roasted Barley - 2 oz - flaked corn - 2 oz - Black Malt - 2 oz - Crystal Malt 40 - 2 oz I just have the standard brewer's yeast that came with the Oktoberfest extract Potential adjuncts - - Brown Sugar - Oregon Cherries in the can So what should I make here? Thanks Brewers!!
  6. I just brewed a Black Beer'd Porter! And this time I added all the water to the batch! LOL! You can see the hop boil portion of the brew here. I printed instructions and checked off steps as I went. I *did* however, drink beer while making beer. :-)
  7. Brown bag special was my second partial mash recipe. It turned out great with a delightful head and color. Taste is on the sweeter side compared to other beers but typical for the style. At this point, I am only going to brew partial mash recipes!
  8. My partial mash of Sir Kennth Blonde Ale has turned out great! Lovely lemony taste in a beer that brews clean. I am really having great success with partial mash recipes from Mr. Beer! Thanks for taking the time to create these for us @MRB Josh R and others at Mr. Beer!
  9. I decided to break in my new 2G fermenter by brewing the Funky Buddha Hop Stimulator clone! This recipe uses a lot of grain and I am getting a lot of great color from the seep. I am very impressed with the Hop Stimulator kit. Not included in the description are printed stick on labels! Cool stuff. It says it only needs to condition for 2 weeks so it should not be long before I give it a try! PS - Kudos to Josh R and Mr Why for helping me with details of the 2G fermenter and the clips and bottling wand use on this fermenter.
  10. Batch number 14 and this is my first partial mash recipe! I brewed the El Gordito Mexican Lager and I am looking forward to trying it when it is ready (around the 4th of July I would guess!). It did take longer than just an extract or extract and LME batch but it did feel more like making beer and less "easy-bake-oven" than some of the simpler recipes! I'll let everyone know how it turns out!
  11. I was going to include 'Smoked Cherrywood' in the name of this recipe, but I probably did not use enough to carry through all the roasted malt flavors. Also, I've included some instructions but please note that they are not prescriptive -- if someone has other ideas on how to do a partial-mash-in-a-sack, I would appreciate any feedback! TBD Foreign Extra Stout Mr. Beer St. Patrick's Irish Stout HME Muntons Dark DME, 1 lb. Lyle's Black Treacle, 0.17 lb. Malting Co. of Ireland Stout 2-row, 1 lb. Chateau Special B, 0.15 lb. Weyermann Roasted barley, 0.15 lb. Simpsons Chocolate malt, 0.15 lb. Briess Cherrywood Smoked malt, 0.12 lb. Flaked barley, 0.15 lb. Challenger hops (U.K.), 0.5 oz. for 15 min. East Kent Goldings, 0.5 oz. for 5 min. Danstar Nottingham! Cold-steep milled Roasted barley + Chocolate malt overnight in 3 cups water. Mash remaining grains @ 152 F. for 60 min. 'Batch sparge' in an equal vol. of 170 F. water for 10 min. Combine runnings then add DME and bring to boil. Following the hot-break, start a 30 min. boil, hopping as indicated. Add cold-steep, treacle and HME with a few minutes left of boil. Place kettle in snowbank until cool, then proceed with normal Mr. Beer protocol. OG 1.071 IBU 54 SRM 40++ ABV 6.9%
  12. So I have learned from my first partial mash recipe! Learnings applied - let the grain bag get large and expansive and pluck the hop bag out and transfer it to the LBK before pouring the rest of the wort in. Lets hope this Naughty Cream Ale recipe improves as a result. We'll find out in a few months!
  13. Introducing our newest Brewery Spotlight Edition* recipe from Funky Buddha Brewery in Florida, the Hop Stimulator!! *(formerly known as "Collaboration Recipes") This is a BIG double IPA (10% ABV) with a LOT of flavor and body. It was very difficult to source the Citra for this so it is a VERY limited recipe and when it's gone, it's gone for good. And to sweeten the deal, if you buy this recipe, you can get a complete equipment kit for only $20. That includes and LBK and a case of bottles. You're basically getting a free LBK out of the deal. So if you like big, juicy double IPAs, pick up yours HERE before they are gone!! Cheers! NOTE: This has a LOT of malt and hops in it so keep it on the cool side for those 1st few days of fermentation to prevent overflows. The LBK will work for this recipe, but the 2G upright fermenter is recommended.
  14. I'm sure many of you have seen me mention something called "diastatic power" when referencing partial mash recipes. But what is it? When grain is malted, enzymes are produced during germination. They are responsible for converting the grain’s starches into sugar during mashing. Diastatic power is an indicator of the amount of enzymes (amylase/diastase enzymes, in particular) available to convert those starches into sugars such as maltose and dextrins (not all of these are fermentable and will contribute to the flavor and body). The higher that power is, the more amylase enzymes are in the mash, and the more starch can be converted by these enzymes. Diastatic power is measured in "degree Linter". Malts with enough DP to convert themselves are at least 30 degrees Lintner. Base malts, such as 2-row and 6-row can reach as high as 180 or more. Other malts, such as many specialty malts (Crystal, Carapils, flaked malts, etc.) have 0 DP. While malts like Crystal, Carapils, and most dark malts may not need conversion since they don't really have starchy interiors due to the way they were kilned, other malts, such as flaked malts MUST be mashed with a grain that has a moderate to high DP for proper conversion. The higher the average DP, the more likely your chances are of a successful conversion. If you mash flaked grains on their own, you won't benefit from them as much (your oatmeal stout might have come out good, but it would be better with proper conversion of the oat's starches). It's always best to add some 2-row to help. A 1:1 ratio is the rule of thumb, but depending on the DP of the malt, you can use more or less. The addition of 2-row (pale, pilsen, are also 2-row) will also prevent gelatinized malts, such as flaked malts, to "gum up" in the mash, which will reduce efficiency (the husks of the 2-row prevent this). The gravity of the final conversion may be important in all-grain brewing, but in a partial mash recipe, the mash represents such a small proportion of the overall gravity that it won’t make a huge difference. Most of the gravity points will come from the LME/DME/HME. So while grains may boost your ABV by a fraction of a point in a PM recipe, this shouldn't be their sole purpose. If you want more ABV, add more LME/DME/HME. The main purpose of the grains in a PM recipe is to add color, flavor, or body. A slight rise in ABV is simply a pleasant side effect. In the end, I wouldn't worry too much about diastatic power unless you're using flaked grains. Then you simply just have to add some 2-row to it. Don't worry too much about the math or the science (though I encourage you to learn, if interested). You're most likely doing a 2 gallon PM recipe, not an all-grain recipe. Just follow this basic mashing guideline and your beers will come out much better.
  15. I'm sure we all remember our first batch of Angry Bovine (Chocolate) Milk Stout -- mine was Dec. 20th, 2015. I gave that recipe 5 stars, but I finally got around to brewing the partial mash version to see how much better it can get. Specialty grains were carapils, Caramel 60, and Chateau Chocolat, all 2 oz.. I'm also going to ferment this with Danstar Windsor, as Hoppy bought all the Safale S-04.?
  16. Introducing 2 new recipes based on 2 Great American Beer Festival 2016 Gold Medal winning beers. The Suava Java is based on "Gusto Crema", a coffee cream ale from Georgetown Brewing Co. in Seattle that won Gold in the 2016 GABF coffee beer category. While you can use any coffee in this beer, I HIGHLY recommend using medium roast cold-brewed coffee for best results. The coffee flavor should be there, but not too overpowering or astringent. Medium roast cold-brew will be best for this. The Austin Pils is based on "Industry Pils", a German-style pilsner from Austin Beer Garden Brewing Company. It won Gold in the 2016 GABF German pilsner category. More hop forward than your average pilsner, but since it only uses German Hallertau hops, it's very floral and spicy with a subtle bitterness and clean finish. Very well-balanced, in my opinion, but a little hoppier than a typical lager. Get yours here: Suava Java Austin Pils
  17. We've just released 3 new Partial Mash Recipes! Wit Your Whistle - Few summer beers offer the satisfaction of Belgian witbiers. Textured with wheat, and bursting with spices, this Belgian classic exhibits strong herbal notes with a citrusy finish and silky smooth body. While this beer is perfect for satisfying your summer thirst, it still has enough layered aroma and flavor to rival even the heartiest of winter beers. So “Wit your Whistle” with this quenching treat to beat the heat! Black Moon Weizen - This dark-as-night libation is a great representation of the complex and full-bodied characteristics of the German dunkelweizen style. The smooth and silky mouthfeel of the wheat perfectly compliments the rich, malty flavors from the Munich and Chocolate Malts. The underlying banana and clove notes that the yeast provide further add to the complexity of this robust wheat beer. It’s like a hefeweizen with a dark side. Dry River Rye IPA - Rye has been treasured by brewers and distillers for centuries for its spicy flavors and aromas. This full-bodied rye IPA blends the dry and spicy black pepper-like characteristics of rye with the tropical and slightly piney notes of the Zythos hop blend. This unique combination of flavors and aromas provides a complexity that is unmatched by your typical IPA. Cheers!
  18. I'm sure most of you know our CSR, @MRB Tim. One of his favorite beers is Anchor Steam Lager so he wanted to clone it. While this beer didn't come out exactly like an Anchor Steam, it's still pretty damn close. We did a taste test during our employee "Thirsty Thursday" tastings, and everyone loved this beer (this is rare). It's a great representation of the California Common (aka, "steam beer") style. We substituted the traditional Northern Brewer hops with Hallertau due to availability, but both hops are very similar and, in this recipe, they are intended mostly for balance rather than flavor. But if you wish to go traditional, it won't hurt to use NB hops instead. Using a lager yeast at ale temps, this beer is easy to brew in the summer, but it can be enjoyed year-round. I highly recommend this recipe if you're a fan of California Common type lagers like Anchor Steam. Get yours here: Foggy Days California Common Cheers!
  19. Hey guys, are there any specialty grains you would like to see Mr. Beer carry in the future for our partial mash recipes?
  20. We just released a new recipe, Naughty Cream Ale! The flaked corn coupled with Carapils gives this beer a creamy texture, without bogging it down with too much malt flavor. It's very well-balanced and drinkable. http://www.mrbeer.com/naughty-cream-ale-partial-mash Cheers!
  21. We just released a new Partial Mash recipe! You may recognize the name from our older kits. That Whispering Wheat was good, but this one is even better! I made a batch and it was only on tap here for a few days! It went FAST! http://www.mrbeer.com/whispering-wheat-hefeweizen We also now have Red Wheat Flakes that you can buy separately. Keep in mind that flaked products must be mashed with an equal amount of 2-row to be effective: http://www.mrbeer.com/red-wheat-flakes Cheers!
  22. Our newest Brewery Collaboration beer is now available!! It is also our very first Partial Mash Recipe!!! Proceeds from all Sir Kenneth Blonde Ale recipes sold will be donated directly to Paladin Brewery's owner and Brewmaster, John Chandler. John started with a Mr. Beer kit several years ago, and recently decided to open his own brewery. However, he was diagnosed with sinus cancer right before the brewery's opening. Now, Paladin is celebrating their 6-month anniversary, and most importantly, John's health, as he is in remission. This Mr.Beer clone of Paladin's Sir Kenneth Blonde Ale is an American Blonde Ale using hops commonly found in a Bohemian Pilsner. This beer is crisp and clean with a nice, rich malt and spicy hop character. Get yours here for only $29.99: http://www.mrbeer.com/sir-kenneth-blonde-ale-collaboration
  23. Hey brewers, the grains are live and now available for purchase on the website!! The PM recipes will follow shortly. But for those of you with recipes already "brewing" in their minds, we've got you covered! (Obviously, due to the shipping cost vs grain cost, it's best to order these along with your full Mr. Beer order rather than buy them separately.) Video to come soon! http://www.mrbeer.com/ingredients/grains Please let us know if you see any typos or mistakes. We do our best to proofread, but problems do slip past us from time to time. Cheers! See our how-to guide on brewing PM recipes:
  24. I know many of you have been waiting for the "big secret" ever since I mentioned that we were working on something special for Mr. Beer a couple months ago. And I've been absolutely dying to tell everyone what we've been working on. Well, it's time to let the cat out of the bag. The big secret is: GRAINS!!! That's right, we're going to begin selling grains and partial mash recipes starting within the next week! Our first PM recipe, Sir Kenneth Blonde, will be available starting tomorrow (though emails will go out on Saturday). We already have some new brewing thermometers available on the website (http://www.mrbeer.com/clip-thermometer-large and http://www.mrbeer.com/clip-thermometer-small). With the grain release, there is also be a how-to guide to help people that are new to partial mash brewing (see below). In addition to the Sir Kenneth Blonde, which is also our first collaboration recipe of 2016 (a collaboration with Paladin Brewing Company), we also have 7 new PM recipes and almost 20 different grains (pre-crushed for you) that we will be releasing over the next week so STAY TUNED!!! Cheers!! See our How-to guide here:
  25. Ill be brewing 5 gallons of partial mash this weekend, using Wyeast 2112, and Mr. Beer American Light Extract. I'm actually excited to try it out. If you want to check it out. http://counterbrew.blogspot.com/
  • Create New...