Partial Mashing to the Rescue

This article originally appeared in the July/August 2023 issue of Zymurgy Magazine

By Chris Colby

Most homebrewers identify as either extract or all-grain brewers. Partial mashing is not unheard of, of course, but comparatively, few use it as their primary method. However, there are a variety of circumstances for which partial mashing is an excellent choice.

Partial mashing is a form of brewing that involves fermenting beer from wort made from two sources–wort collected from mashed, malted grains and wort made from dissolved malt extract. There are many differences between wort made from malted grains and wort made from malt extract. Most notably, wort from malted grains can be lighter in color, depending on the grist, and is generally more fermentable than comparable wort made from malt extract. It is also cheaper to make wort from malted grains…

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This article covers:

• Partial Mashing for Apartment Dwellers
• Partial Mashing for All-Grain Brewers
• Converting All-Grain Recipes to Partial Mash
• Partial Mashing for Extract Brewers
• Making Drier/Paler Beer with Partial Mashing
• Lowering Your Per-Batch Cost.
• Recipes included!