verysupple
Supremely mediocre brewer
- Joined
- 23/9/12
- Messages
- 1,057
- Reaction score
- 268
Hi all,
I've done a couple of partial mashes now and I think I'm learning my system and getting the hang of it. My equipment allows me to mash 3 kg of grain and I end up with about 14 L of wort and then make up to 20 - 22 L with about 1 kg of extract (depending on style). I calculated that for an average beer of about 1.050 OG, ~ 63 % of my OG is coming from the mash and the remaining 37 % from the extract. I try to match the extract to the base malt, but sometimes it's hard. e.g. I have to make do with American extract when I'm making English beers because that's the only extract my LHBS stocks.
My question is, how much does that amount of extract affect the flavour? If I would get significant improvement I'd be happy to just do smaller AG batches, but if the difference would be small then the extra volume is always nice.
I've done a couple of partial mashes now and I think I'm learning my system and getting the hang of it. My equipment allows me to mash 3 kg of grain and I end up with about 14 L of wort and then make up to 20 - 22 L with about 1 kg of extract (depending on style). I calculated that for an average beer of about 1.050 OG, ~ 63 % of my OG is coming from the mash and the remaining 37 % from the extract. I try to match the extract to the base malt, but sometimes it's hard. e.g. I have to make do with American extract when I'm making English beers because that's the only extract my LHBS stocks.
My question is, how much does that amount of extract affect the flavour? If I would get significant improvement I'd be happy to just do smaller AG batches, but if the difference would be small then the extra volume is always nice.