Extract Vs Partial Mash - what is better?

[Kyral210]

Ok, title says it all. I am about to move from kits to the world of something a little more complex, and hopefully better tasting. But what should I be doing? Should I just start on extract brewing, or should I go into the partial mash world. I know they are very similar, but I wonder which one is better?

I cant go for full all grain because I dont have the money for the equipment, or the space either.

What do you suggest I do?

 

[leondz]

Before you say you don't have enough money - watch out - extract brewing gets pricey after a while! Mind you, I'm in exactly the same boat as you right now.

You can easily mix and match between extract brewing and partial mashes. I often mash or steep up to 2kg of grains (depending on what they are) in a big stock pot before starting a boil during which extract is added as the main sugar-provider. It's pretty easy to just get half a kilo of specialty malt when you're picking up extracts and mash it yourself (batch sparge with a sieve if you like :) ), and the extra flavour and flexibility is just fantastic. Good luck!

 

[Aleman]

Leon has it pretty much bang on.

There is a jump in quality moving from kits to extract . . . but you are limited to available extracts which can be difficult to blend accurately to get a beer colour/style/bitterness you want. . . . The trick is to go down the Partial mash route . . . which can be done in a stock pot in an oven . . . this way you steep your speciality malts with a small amount of pale (to ensure any speciality malts that require it convert), Batch Sparge using a sieve/voile bag) . . . and make the bulk of the fermentables up with extract.

You can get liquid extract in bulk (23Kg Jerry Cans) from Brupak stockists but it is expensive (£75) and it depends on how long you are going to keep it around . . . it is better the fresher it is. . . . if you think that you are going to use 3-4Kg every time you brew 23 Kg will do you for 5-8 brews.

Or you are looking at the Dry malts which keep much better, but can't really be bought in bulk as they quickly absorb moisture and become bricks . . . and is even more expensive in 1Kg packets.

Extract brewing is great . . . Partial mashing allows you even more flexibility in tailoring your beer.

 

[Kyral210]

So let me get this right, I take a recipe which calls for specialy grains with the extract and do the following:

1 - Add speciality grains to water, mash in 10 litres water in the oven at °C for an hour or so
2 - Sparg
3 - Boil up wort with hops and extract added at right point
4 - Add to fermentor, make up with remaining water to full capacity

Is that right? Sorry im a total noob, I want to get this right.