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Old 04-18-2013, 08:29 PM   #11
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Originally Posted by Bobby_M View Post
No reason to wait after stirring the mash out in. Vorlauf and flow the sparge.
Right. And no reason to drain down to 1" above the grainbed- that's the minimum. You can start the flow right away, without any draining of the MLT until you set your "in" and "out" flow rates.

Can you post your recipe, and your desired boil volume, and we can figure the amounts that would be optimal for mashing, mash out, then sparging?
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Old 04-18-2013, 09:31 PM   #12
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Good info !

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Old 04-19-2013, 02:20 AM   #13
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Thanks all. Good feedback.

Recipe is;

9 lb Maris otter
1 lb 12 oz crystal 80 L
1 lb 12 oz Munich malt
1.6 oz chocolate malt
0.5 oz peat smoked malt
0.6 oz magnum@60
0.3 oz gholdings@20
1 whirfloc@15
0.25 oz goldings@10
0.25 oz goldings@1
Wyeast 1728 ( Scottish) (1L starter - stirred)

Boil vol 6L for 5G in fermentor

Thanks

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Old 04-19-2013, 04:21 PM   #14
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Originally Posted by ayupbrewing View Post
Thanks all. Good feedback.

Recipe is;

9 lb Maris otter
1 lb 12 oz crystal 80 L
1 lb 12 oz Munich malt
1.6 oz chocolate malt
0.5 oz peat smoked malt
0.6 oz magnum@60
0.3 oz gholdings@20
1 whirfloc@15
0.25 oz goldings@10
0.25 oz goldings@1
Wyeast 1728 ( Scottish) (1L starter - stirred)

Boil vol 6L for 5G in fermentor

Thanks
So that's just a tad under 13 pounds. I'd go with 1.25 quarts of water per pound of grain, so you can mash out.

For the mash, 13 x 1.25 quarts/pounds would mean using 16.25 quarts of water for the mash. You could call it 4.5 gallons to make it easier!

Mash in with 4.50 gallons of water and hold at 152 for 60 minutes. (Use water approximately 15 degrees warmer for your strike water- so 4.5 gallons of water at 169 for the mash in a preheated mashtun). Each system is different, so have a little boiling water handy and a few ice cubes, in case you miss high or low!

After an hour, stir in 7 quarts of boiling water and stir well to mash out.

Then you can vorlauf and start your sparge. Since your grain should absorb about 1.5 gallons of liquid in the mash, you can plan about 1.25 gallons of sparge water needed but have more ready so you can make sure you hit your boil volume.

I'd be surprised if starting with 6 gallons in the boil kettle would work for you for 5 gallons in the fermenter. You'll be boiling for an hour, plus have some shrinkage in cooling. I'd start with at least 6.25 gallons, preferably a bit more so that you end up with enough beer in the fermenter in the end.
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Old 04-19-2013, 09:30 PM   #15
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OK great, thanks Yooper. Not far off what I came up with and certainly clarifies the ordering of some of the sparge aspects of the process....worth the sanity check

I'll go for 6.25 boil volume then, if i'm still low my yeast starter (decanted first if need be) should get me close. This will give me a bit more sparge water too.

I'll let you know how it goes. Will be interesting to see how it compares to the BIAB version of this I did, which tasted pretty good after only a week....

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