Tips and Myths: Partial Mash
Partial mashing is different than steeping grains. In steeping you are drawing the roasted flavor and color out of the barley which has been roasted (kilned) at temperatures high enough to denature the starch converting enzymes so there is no further starch conversion.
In a partial mash, you are taking a base malt such as Pale 2-Row or Munich or Vienna, which are grains that have been roasted at a considerably lower temperature so that the conversion enzymes remain intact. These enzymes convert the complex carbohydrates in the grain into less complex sugars so that they can be available to the yeast.
To learn more visit our Partial Mash Instructions.