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-   -   Dough-in procedure (http://www.homebrewtalk.com/f36/dough-procedure-107892/)

larrybrewer 03-10-2009 07:11 AM

Dough-in procedure
 
I was wondering how people like to dough-in. What do you add to the empty mash/lauter tun first, grains or water?

Just curious how other people do it, and if there is a preference.

Brooklyn-Brewtality 03-10-2009 07:21 AM

pre-heat the MLT with hot water (about 1/3 of what i need)
and then add the grains in thirds, so i don't get dough balls.
put in the rest of the water.

carnevoodoo 03-10-2009 08:44 AM

Add water, add grain, stir. If there's a lot of grain, I'll break it up. In lower gravity beer, I will just add it all at once, but I find it is best to srit solid into liquid.

Laughing_Gnome_Invisible 03-10-2009 09:34 AM

Water first. Aside from what has already been said, I find that in very cold weather as we've had lately it is easier to adjust the temperature of the strike water accurately in the MLT rather than in the pot.

Cpt_Kirks 03-10-2009 01:14 PM

I add a couple of gallons of near boiling water, let it sit for about 20 minutes, then dump it.

Then, I add my grains, then about a third of my strike water. Stir, then add the rest of the water, then stir well to make sure of no dough balls.

Using various mash calculators and pre-heating, I hit my target temp within a degree.

GilaMinumBeer 03-10-2009 01:18 PM

On my Brew-Magic the suggested method is to;

Add cold foundation water to MLT (that is, fill the deadspace).
Add grain.
Backfill MLT to 1-2" above grain bed.
Rest for 5 minutes.
Stir to eliminate dough-balls.
Heat and recirculate until desired rest temp is achieved.


It's a little un-orthodox but, I like it. Still working out the efficiencies.

Laughing_Gnome_Invisible 03-10-2009 01:55 PM

Quote:

Originally Posted by GilaMinumBeer (Post 1187588)
On my Brew-Magic the suggested method is to;

Add cold foundation water to MLT (that is, fill the deadspace).
Add grain.
Backfill MLT to 1-2" above grain bed.
Rest for 5 minutes.
Stir to eliminate dough-balls.
Heat and recirculate until desired rest temp is achieved.


It's a little un-orthodox but, I like it. Still working out the efficiencies.

You are fly sparging with a HERMS set up? If not, that sounds very tricky.

GilaMinumBeer 03-10-2009 02:01 PM

Quote:

Originally Posted by Laughing_Gnome_Invisible (Post 1187659)
You are fly sparging with a HERMS set up? If not, that sounds very tricky.

Close enough. It's a RIMS and yes, I am still working out the sparge volumes. On average this meathod seems to yield a strike of 1.3 to 1.4 qts/lb.

The thing I like most about this is that it;

- Free's me from waiting for the HLT to heat for strike.
- Does take the grain bed through other, mostly unnecessary rest periods.

I have found that with this my beers are crystal clear but, my efficiencies have swung wildly. 78% to 65%. It's to do with sparge volumes. I screwed up my sparge on the last brew.

HenryHill 03-10-2009 02:04 PM

Having a keggle MLT, I heat the strike water in the MLT, then add the grain slowly, in maybe 5 batches, stirring away any dough balls at the time I am adding each grain addition. When it is saturated and consistent, I add more grain, but I do make fairly large beers.

Keggle MLT=no preheating.


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