Changes

==Partial Mash Brewing=='''Partial mash brewing ''' is used by intermediate brewers who want the extra flexibility of being able to include certain malts and other ingredients, but lack the equipment or time needed for [[All Grain|all grain]] brewing. Partial mash offers some of the simplicity of [[Extract Brewing]] while offering some of the flexibility of all grain brewing. Partial mash brewing follows the same steps as all grain brewing, but only specialty grains are [[Mashing|mashed]]with a small amount of pale malt to provide enzymes. After mashing, [[Extracts|extract malts]] are added to provide the bulk of the fermentable sugars.

* 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]]''