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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Another 1st All Grain - Urgent question
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Old 03-04-2007, 05:58 PM   #1
shlap
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Default Another 1st All Grain - Urgent question

I'm in the middle of my first all grain batch right now. I ended up with a mash temp of 140 degrees. So far I've ended up heating 3.25 more quarts of water to 210 degrees to try and bring the temp up and I'm only at 148 degrees! I'm heating another couple of quarts up now to try and get it up around 152-154.

My question is, if I used 1.25qt/lb, (i used 14.5 lbs grains). How will adding almost 5 quarts extra of hot water affect the mash?

Simpler, how does a really thin mash effect the brew?

PS I'm using a cooler converted MT.

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Old 03-04-2007, 06:11 PM   #2
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Quote:
Originally Posted by shlap
I'm in the middle of my first all grain batch right now. I ended up with a mash temp of 140 degrees. So far I've ended up heating 3.25 more quarts of water to 210 degrees to try and bring the temp up and I'm only at 148 degrees! I'm heating another couple of quarts up now to try and get it up around 152-154.

My question is, if I used 1.25qt/lb, (i used 14.5 lbs grains). How will adding almost 5 quarts extra of hot water affect the mash?

Simpler, how does a really thin mash effect the brew?
148 is fine, just leave it for an hour....what was the initial strike temp?
Im gonna do a 14 lbs beer tommorow and at around 1.5 qt/lb (5 gallon strike h20)im setting my strike temp @ 163F to hit 150.

You can go as high as 2 qt/lb and still be in normal mash range(1-2 qts/lbs)
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Old 03-04-2007, 06:17 PM   #3
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Thanks for the quick reply! My strike temp was 170 but the grains where probably cold from sitting in my garage. After adding all of my extra hot water I got it to 152 degrees. I'm at about 1.77qt/lb now. Thanks a lot for your help!

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Old 03-04-2007, 06:32 PM   #4
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Quote:
Originally Posted by shlap
Thanks for the quick reply! My strike temp was 170 but the grains where probably cold from sitting in my garage. After adding all of my extra hot water I got it to 152 degrees. I'm at about 1.77qt/lb now. Thanks a lot for your help!
Crikey thats high! (170)
The hardest variable to determine is the grain temp, I just assume 70 degrees for mines, i leave them in my room.

Also make sure you pre-heat the mash tun. I simply fill mine with about 4-5 gallons of the hottest tap water and let it sit covered untill just before I mash then I drain it.
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Old 03-04-2007, 06:50 PM   #5
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Yeah, I think another part of it was that I mixed the stike water in with the grain so slowly. Add a little grain, add a little strike water, stir; going back and forth took about 15 minutes and I think my strike water cooled quite a bit in the mean time. How do you guys mix the water in with the mash? Dump it all in at once and stir?

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Old 03-04-2007, 06:53 PM   #6
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If you are worried about thinning the mash you could always do a baby decoction to raise the temp. Just pull out a percentage of grain and liquid and boil it for ten minutes then add it back to the mash. Ive done this for a mash out and its really easy and fun too. (you feel like a REAL brewer brewing in Germany or something)

When doughing in I just add enough water to the mash mash tun to cover the false bottom, then add maybe 1/4 of the grain, then more water, then grain, then water, etc...stirring each time.

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Old 03-04-2007, 07:01 PM   #7
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A thin mash will benifit a beta amylase conversion (at least my rusty memory thinks it's beta not alpha). You will likely have a brew with less body but you should still be fine. What style is this?

If you are wooried about conversion due to a thin mash, just leave it for longer. As long as you iodine test looks ok, you can move to sparging.

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Old 03-04-2007, 07:05 PM   #8
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I'm brewing an American IPA.

Ingredients:
11.75 lbs American 2-row
.5 lbs Dextrine Malt
1.3 lbs Crystal Malt 40°L
.5 lbs German Wheat Malt Dark
.5 oz Chinook (12%) - added during boil, boiled 60 min
1.5 oz Cascade (6.4%) - added during boil, boiled 30 min
1.1 oz Crystal (3.9%) - added during boil, boiled 30 min
2 oz Cascade (6.4%) - added during boil, boiled 5 min
2 oz Crystal (5.1%) - added during boil, boiled 5 min
1 oz Cascade (6%) - added dry to secondary fermenter
2 oz Crystal (3.1%) - added dry to primary fermenter
0.0 ea White Labs WLP001 California Ale

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Old 03-04-2007, 07:09 PM   #9
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So then, is putting all your grains in your MLT at once, then dumping all your water on it at once a totally bad idea?

I really should have read How To Brew before jumping in.

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Old 03-04-2007, 07:11 PM   #10
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Quote:
Originally Posted by shlap
I'm brewing an American IPA.

Ingredients:
11.75 lbs American 2-row
.5 lbs Dextrine Malt
1.3 lbs Crystal Malt 40°L
.5 lbs German Wheat Malt Dark
.5 oz Chinook (12%) - added during boil, boiled 60 min
1.5 oz Cascade (6.4%) - added during boil, boiled 30 min
1.1 oz Crystal (3.9%) - added during boil, boiled 30 min
2 oz Cascade (6.4%) - added during boil, boiled 5 min
2 oz Crystal (5.1%) - added during boil, boiled 5 min
1 oz Cascade (6%) - added dry to secondary fermenter
2 oz Crystal (3.1%) - added dry to primary fermenter
0.0 ea White Labs WLP001 California Ale
Thats A LOT of hops!
Why only 3 additions? I like to spread the hops out like 60, 45, 30, 15, 8,5,0, etc...
Also dry hopping the primary is not a great way to get aroma becuase the yeast action will scrub away most of the hop aroma (if not all) you could probably skip that and youll have enough aroma with the 2 oz in the secondary, or maybe do like BP suggests and dry hop 2 oz. the day after racking to the secondary, then more a week later...

Just suggestions,
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