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Old 11-21-2006, 09:06 PM   #1
sigaas
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Default First AG batch help needed

I'm hoping to brew my first batch of AG this weekend but I have a question about the mash and how much water to add.

I plan to do batch sparging with a single infusion mash. I found a recipe here:
www.beertools.com/html/recipe.php?view=2521 that I'd like to try.

After reading this:
home.elp.rr.com/brewbeer/files/nbsparge.html
and using this spreadsheet:
home.elp.rr.com/brewbeer/files/nbsparge.xls

I calculate I'll need a mash thickness of 0.367. That would be ~1.5 pints/lb of water for the mash. That seems extremely high. Ken Schwartz's site recommends a "normal thickness less than or equal to R" and then add water just before the first runoff to get up to R.

How do I know what a normal mash thickness should be for this recipe?

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Old 11-21-2006, 10:08 PM   #2
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0.367 Way too AR for me. I do a gallon per three pounds.

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Old 11-21-2006, 10:28 PM   #3
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I use 1.2 quarts per pound of malt for the initial strike water. I then add the equivalent of .12 quarts per pound for absorbtion and dead space left in my cooler and add that amount before the first runoff. I calculate the sparges to be as equal as possible. Your mileage may vary depending on the crush but it is a good place to start.
You might read this page >http://www.hbd.org/cascade/dennybrew/
for some good information.

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Old 11-21-2006, 10:32 PM   #4
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Quote:
Originally Posted by Blender
I use 1.2 quarts per pound of malt for the initial strike water. I then add the equivalent of .12 quarts per pound for absorbtion and dead space left in my cooler and add that amount before the first runoff. I calculate the sparges to be as equal as possible. Your mileage may vary depending on the crush but it is a good place to start.
You might read this page >http://www.hbd.org/cascade/dennybrew/
for some good information.
I've read that page as well. On there the suggestion is 1 to 1.3 qt/lb. After a bit more reading, it looks like 1.25 is a pretty good strike thickness. Other posters suggest mash temp and water pH are far more important variables to be concerned about.
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Old 11-21-2006, 10:36 PM   #5
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Quote:
Originally Posted by sigaas
I've read that page as well. On there the suggestion is 1 to 1.3 qt/lb. After a bit more reading, it looks like 1.25 is a pretty good strike thickness. Other posters suggest mash temp and water pH are far more important variables to be concerned about.
I would be more concerned about temperature and grain crush. I don't worry to much about pH.
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Old 11-21-2006, 11:52 PM   #6
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go to promash.com and download the demo. unless you are facinated by working formulas...

that's been the best investement we have made.

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