Partial Mash Brewing Tutorial

Partial Mash Brewing with Gluten-Free Malt

In Dave Miller’s Homebrewing Guide, working with extract is described as being “as easy as reconstituting orange juice from frozen concentrate.” For gluten-free beer brewing, working with malt can be just as approachable—more like making tea than performing a full mash. However, unlike conventional brewing, where multiple malt extracts are available, there are very few extract options for brewing gluten-free beer.

Because of this limitation, partial mash brewing plays a critical role in gluten-free home brewing. Gluten-free buckwheat, millet, and rice malts provide the flavor, color, mouthfeel, and style diversity needed to produce the wide range of beer styles that traditional brewers achieve with barley-based malts.

The Difference Between Extract and Partial Mash Brewing (Gluten-Free)

In our Extract Brewing Tutorial, we covered the foundational steps required for brewing gluten-free beer, including:

• Equipment for brewing gluten-free beer
• Reading a gluten-free beer recipe
• Preparing to brew
• Cleaning and sanitizing
• Maximizing wort volume
• Step-by-step instructions

When brewing gluten-free beer using the partial mash method, only one additional step is introduced: steeping gluten-free malt in the brew kettle before adding extract. This simple process has a significant impact, adding body, improving head retention, and greatly expanding the flavor profile of gluten-free beer.

Because partial mash steeping times are relatively short, gluten-free malts contribute little to no fermentable sugar during this process. As a result, the majority of fermentable sugars still come from sorghum syrup and other gluten-free extracts or sugars added to the wort. The primary role of the malt in partial mash gluten-free brewing is flavor, color, and structure—not alcohol production.

What We Mean by “Partial Grain” Brewing

You may see the term “Partial Grain” used on our website, such as in our 3-In-1 Booster Kits. This is a term we coined to describe a gluten-free–specific brewing method. Partial Grain brewing refers to conducting a mini mash using only specialty gluten-free malts, including caramel/crystal, kilned and roasted buckwheat, millet, and rice malts. This method excludes gluten-free base malts such as pale millet or rice malt, biscuit 4L rice malt, and pilsner, Munich, or Vienna-style millet malts. Instead, the wort collected from this mini mash is combined with sorghum syrup, which replaces traditional base malts and supplies the fermentable sugars needed for fermentation.

Do I Need to Use Enzymes When Brewing Gluten-Free Beer?

The short answer is: maybe—but it depends on how you are brewing your gluten-free beer.
If you are performing a simple partial mash by steeping a small amount of gluten-free malt in hot water for a short period of time, enzymes are generally not necessary. In this case, the malt is primarily contributing flavor, color, and mouthfeel rather than fermentable sugars.

However, if you are conducting a larger “partial grain” using gluten-free malt in place of base malts, then the answer is a clear yes. Enzymes allow you to take full advantage of gluten-free malt by converting starches into fermentable sugars, which can significantly reduce the amount of sorghum syrup required in the recipe.

As a general guideline:

• Using 1–2 pounds of gluten-free malt, such as in most extract kits, enzymes offer minimal benefit
• Using several pounds of gluten-free malt, such as in our 3-In-1 Booster Kits, enzymes become highly beneficial and improve efficiency, fermentability, and balance in gluten-free beer

Why Enzymes Matter in Gluten-Free Brewing

We will explore enzymes in greater detail in our All-Grain Gluten-Free Brewing Tutorial, but here are the essentials.
Conventional barley malts have high diastatic power, meaning they naturally contain enzymes capable of converting starch into sugar during the mash. Gluten-free malts, by contrast, have extremely low diastatic power. As a result, gluten-free beer brewing relies on exogenous enzymes to convert starches into sugars that yeast can ferment into alcohol.

Termamyl SC DS & SEBAmyl L for Partial Grain Brewing

• For brewing gluten-free beer using the “partial grain” method, we recommend Termamyl SC DS and SEBAmyl L. These enzymes perform well in a single-infusion mash, where the mash is held at one consistent temperature for the duration of the process.
• Other enzymes, such as Ceremix® Flex and Ondea Pro, are better suited for rising step mash schedules, which require precise control of mash temperatures across multiple stages. These more advanced mash regimes will be covered in detail in our All-Grain Gluten-Free Brewing Tutorial.

Things Worth Mentioning Before Brewing Gluten-Free Beer

• Water Absorption: Gluten-free grains absorb water during the mash. A ratio of 1–1.25 quarts of water per pound of malt works well for partial-grain mini mashes. Because partial mash brewing focuses on flavor and color rather than sugar conversion, exact water volume is less critical than in all-grain gluten-free brewing.
• Hulls & Milling: All gluten-free grains contain hulls, though millet and buckwheat have far fewer than rice. Hulls aid mash circulation and filtration. Gluten-free malts are much smaller than barley malt and do not mill well in conventional mills.

Brewing Partial Mash Gluten-Free Beer: Step-By-Step

To perform a “Partial-Grain” mash, continue on to our All-Grain Brewing Tutorial.

When brewing gluten-free beer using the partial mash method, the process is identical to extract brewing with one important addition: steeping gluten-free malt before the boil. Once the partial mash is complete, the brewing process continues exactly as described in the Extract Brewing Tutorial.

Step-By-Step Instructions

1. Heat Mash Water - Calculate your brew kettle water volume and strike temperature. Remember to account for the grain temperature and any thermal loss. If volume and temperature is unknown, you can simply heat a gallon or two of water to about 160F. Accuracy is not critical when performing a partial mash.
2. Add Gluten-Free Malt - Place the milled gluten-free malt into a mesh bag and submerge it in the heated water in your brew kettle. Stir gently to ensure all grain is fully wetted and evenly hydrated.
3. Hold the Mash - Cover the brew kettle and maintain the target mash temperature for the duration of the mash, typically 30–45 minutes. During this time, the malt contributes flavor, color, and mouthfeel to the wort.
4. Remove the Grain Bag - Once the mash is complete, carefully lift the grain bag from the kettle and allow it to drain. Avoid squeezing the bag, as this can force fine particles into the wort.
5. Rinse the Grains (Optional) - Rinse the grain bag with water no warmer than 168F to recover additional wort.
6. Continue with Extract Brewing

After the partial mash is complete, proceed directly to Step 1 of the Extract Brewing Tutorial, beginning with heating the wort and adding gluten-free extract as directed.

In the next section, you’ll learn how to brew gluten-free beer using the all-grain method.

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