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/* Partial Mash Brewing Steps */
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===Partial Mash Brewing Steps===
Partial mash brewing includes the following steps:
* Selected crushed [[Malt|malts]] are [[Mashing|mashed ]] in either the brewpot or a separate ''[[Mash Tun|mash tun'' ]] by heating them with either hot water or an external source. The grains are held at a temperature of 148-158 F for 45-90 minutes to allow sugars to be converted.* The heated grains are ''[[lautering|lautered ]]'' by running hot water through them and using a screen filter to extract the hot liquid called ''[[wort]]''
* Syrup [[Extracts|malt extract]] or dry extract is added to the wort
* [[Hops]] are added, and the wort is [[Boiling|boiled ]] for 45-90 minutes
* Cold water is added to bring the volume up and the wort is cooled to room temperature as quickly as possible
* Yeast is added, and the beer ferments for 7-14 days
* Priming sugar is added to the finished beer and it is [[Bottling|bottled ]] or [[Kegging|kegged]] for consumption
==See Also==