Changes
From BrewWiki
Partial mash brewing includes the following steps:
* Selected crushed [[Malt|malts]] are mashed in either the brewpot or a separate ''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 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 boiled for 45-90 minutes
