Take the 2-minute tour ×  I understand (from experience) how to
brew with extract and steeping specialty grains.  I understand
(from reading numerous books, blogs, etc.) how to do an all-
grain mash.  I see little on how to partial mash. Do I add the
specialty grains to the partial-mash or after? Do I sparge the
partial-mash? Do I wait the hour that an all-grain mash
requires? Typically my beers take 6(or so) pounds of malt syrup,
what percentage of malt should be partial-mashed and how much
should I reduce the Malt Extract by to compensate (ie, 1 pound
of mash = X pounds less syrup/powder)?  share|improve this
question Just wanted to say you've been asking some excellent
questions! –  hookedonwinter Apr 21 '10 at 19:02 Agreed w PJ.
Keep it up. –  brewchez Apr 21 '10 at 22:11 add comment  3
Answers  up vote 4 down vote accepted  When I do a partial mash,
I heat about 3 gallons in my kettle to 155-160˚F. Then I'll put
my grains in a grain bag, and leave them in the water for about
an hour. Generally, most of yo