This method is for brewing with around 1.5 to 3 kgs of malt depending on the size of the pot you have. It is much the same as that for the part grain method, but uses a lower ratio of water to grain and leaves out the can kit at the end. You will need the same equipment. Of course you will be brewing a smaller volume than 20 to 22 litres.
For these part grain, and small batch all grain methods, a 15 to 20 litre stock pot is preferred. With this size you can heat the water and boil the wort quite easily on the kitchen stove, you can safely pick the pot up after the boil, and it will fit in the laundry sink. Larger pots with larger volumes of wort are neither so convenient, nor so safe.
If you have a smaller pot don’t worry, start with what you have. Anything down to about 8 litres is OK. Divide the volume in litres by about 5 to 6 for th amount of grain in kg you can use.
The instructions for the part grain method are based on a 15 litre pot with 2.5 kg of grain – 1 kg of grain for each 6 litres of pot volume. With this method we will make better use of the sparge and use more grain, so we will use 1 kg of grain per 5 litres of pot volume.
1. Work out a recipe which uses 3 kg of malt, for the first brew something at standard gravity is better. Treat the first brew as a calibration brew to get your bearings. It will help to read about calculating extract using litres degrees kilograms. It's also worth reading about how to check your pot capacities and measure volumes quickly with a dipstick.
2. Half a day before brewing pre-chill 6 or so litres of water in several large PET bottles.
3. In your pot heat 12 litres of water to 4 degrees above the mash temperature in summer, 5 degrees in winter. Turn off the heat, stir the water and check the temperature.
4. Line the pot with the grain bag.
5. Mix in the grain, making sure there are no clumps. Check the mash temperature.
6. Mash for 45 to 60 minutes.
7. Heat another five litres of water to 85 degrees.
8. Open up the mash. Gently pull up the grain bag and lift it out of the pot and into your fermenter. Clip the grain bag to the rim of the fermenter so it hangs well clear of the bottom. Try not to break up the grain bed. Set the fermenter on a bench, or milk crate so you can collect the wort from the tap.
9. Turn on the heat to boil the wort in the pot. Keep a close eye on it to avoid a boil-over.
10. Leave the grain to drip off for ten minutes or so, Collect the runnings, taste them and then add back to the pot. Gently pour some hot water over the grain, say 500 to 700 mls. Collect the runnings, taste them again and add back to the pot. Repeat one or more times.
At each taste you will find the wort is becoming less and less sweet. Stop collecting when the runnings no longer taste sweet, or when you cannot safely fit anymore wort in the pot. If the pot is full and the runnings still taste sweet then keep collecting them in several different containers. Add these back to the pot as the wort evaporates.
11. Boil the wort for a total of 60 minutes, adding hops and kettle finings as required.
12. Turn off the heat, put the lid on the pot and place it in a sink of cold water. With a no-rinse sanitiser spray around the sink and the rim of the pot. At this point do not use chilled water or ice – it won’t be very effective. During this time clean and sanitise your fermenter and mixing spoon.
13. As the wort cools give it an occasional stir with a sanitised spoon. Stir the cooling water. When the water is hot, change it. In summer you may need to change the water again to properly cool the wort. On the last batch of water you can add ice or use freezer bricks, or chilled water.
14. When the wort is cool stir it with a sanitised spoon to create a whirlpool. This will cause the spent hops and other solids to settle in the middle of the pot. Allow about 15 or 20 minutes for everything to settle.
15. Take the pot and gently pour the cooled wort into the fermenter. Keep pouring until the spent hops become visible and start to move. Keep pouring until you think the wort in the pot is too mucky – you can recover the remaining wort afterwards.
16. Add 2 or 3 litres of chilled water to the wort in the fermenter, stir and pitch the yeast. Take a sample and check the gravity. Add some more chilled water if necessary.
17. You can recover the wort from the kettle slops by pouring them into a jug and letting all the solids settle, pour the clear wort off into a small saucepan and boil for 5 minutes to sanitise, force cool in a water bath and add back to the fermenter.