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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Amount of water?
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Old 12-09-2005, 02:21 PM   #11
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3.5 will work fine. I'd go with 4 just to simplify things, but I'm a simple guy.

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Old 12-09-2005, 02:22 PM   #12
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Thanks BeerBiker!!! I am not going to be brewing today though....probably tomorrow. My grain bill? Not sure what you mean by this......you mean the cost of the grains?

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Old 12-09-2005, 02:26 PM   #13
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Just another way of saying your recipe (what grains you're using).

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Old 12-09-2005, 02:29 PM   #14
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HE HE......gotcha'!!!!

Here is my GRAIN BILL......

4 lb. 5 oz. American 2-row
5 lb. 5 oz. Belgian pale
12 oz. Dextrine malt (Cara-Pils)
4 oz. Belgian CaraMunich
4 oz. Belgian Special B
8 oz. British crystal 50-60L
4 oz. British chocolate

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Old 12-09-2005, 02:31 PM   #15
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Quote:
Originally Posted by GABrewboy
HE HE......gotcha'!!!!

Here is my GRAIN BILL......

4 lb. 5 oz. American 2-row
5 lb. 5 oz. Belgian pale
12 oz. Dextrine malt (Cara-Pils)
4 oz. Belgian CaraMunich
4 oz. Belgian Special B
8 oz. British crystal 50-60L
4 oz. British chocolate
Keep us posted on the results. Recipe's as good as any.

Cheers.
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Old 12-09-2005, 02:40 PM   #16
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Another point of adding water to grain instead of grain to water: If you have a tub full of hot water and start adding grains, the grain will rise to the temp of the water (the initial addings) and with the strike temps home brewers use, you stand the chance of releasing tannins. If you have a cooler full of grain and add the water to the grain, the water will cool towards the grain temps and you stand less of a chance of this. Yes, after all is added, it is the same either way but the higher volume of grain to water initially will get the water down to a safe temp quicker. Hope that makes sense, still on my first cup of coffee...

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Old 12-09-2005, 02:43 PM   #17
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I had a third water then a third grain is steps. Mix inbetween and check temp.
I've read you have a few minutes to get the righ dough temperature before yyou need to worry about tannins and killing the enzymes.

I'm not sure if I was lucky but on my First AG I got my target temp spot on.

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Old 12-09-2005, 02:46 PM   #18
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Dyer, that makes perfect sense!!!! The HBS said since I don't have a sprinkler, to pour the water at an angle against the side of the cooler so I don't get a rivering effect....is this true as well?? Or any advice on some better method?

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Old 12-09-2005, 02:49 PM   #19
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GABrew.
I just left it mashing for 90 minutes drained it (teturning the first 10 litres to clear)

Drained it all.

Added the sparge water in one go, mixed it and repeated the draining as above.
Worked fine.

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Old 12-09-2005, 02:49 PM   #20
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Quote:
Originally Posted by GABrewboy
Dyer, that makes perfect sense!!!! The HBS said since I don't have a sprinkler, to pour the water at an angle against the side of the cooler so I don't get a rivering effect....is this true as well?? Or any advice on some better method?
First of all, are you sparging continuously (fly sparging), or batch sparging (draining out mash water, then adding sparge water and draining again)? If you're batch sparging it's not as important. If you're fly sparging I wouldn't pour it down the side of the cooler as I would be concerned this could create a channel down the side of your cooler through the grain bed. You just need something like a pie plate or coffee can lid to place on top of the grains to disperse the water as you add it. It is at this point of the process that you do indeed want to keep an inch or two of water over the grain bed.
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