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Old 12-30-2006, 05:52 AM   #1
Brewsmith
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Default Extra Long Mash

I'm finally brewing up my belgian dubbel in the morning and I'm going to try a new technique for mashing. I have a total of 13.5 lbs of grain that I'll need to mash in at around 1 qt./lb. to make it fit. Because of the high gravity, I want it to be as fermentable as possible, so I'm going to let the mash sit for several hours, probably close to six. I'm going to do a single step mash, starting at about 150 and then let it sit. I'm going to start the mash around 6:30 am and then do all the normal stuff I need to do on Saturday morning, and then come back to finish the brew after noon.

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Old 12-30-2006, 06:19 AM   #2
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Sounds like a plan.

Good luck and can we have the recipe please.


Last edited by Orfy; 12-31-2006 at 06:53 PM.
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Old 12-30-2006, 07:06 AM   #3
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I'm looking at it right now and measuring out the hops...

Belgian Dubbel for 5.5 gallons

12 lbs. Belgian 2-row Pale Malt
0.75 lb. CaraMunich Malt
0.25 lb. Biscuit Malt
0.25 lb. Aromatic Malt
0.25 lb. Special B Malt

1.375 oz. Styrian Goldings 4.2% 60 min
0.75 oz. Czech Saaz 3.4% 15 min

White Labs WLP570 Belgian Golden Ale

1 lb Dark Belgian Candi Sugar Syrup (added at end of boil)

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Old 12-30-2006, 07:11 AM   #4
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that looks good .will your mash tun hold temps for that long?

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Old 12-30-2006, 07:19 AM   #5
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It holds for a normal mash. The theory behind the long mash is that the enzymes that break down the starches into fermentable sugars make a more fermentable wort at cooler temps (148-150) versus higher ones (154-156). The mash will sit at these lower temps and the length will just ensure that all of the starches and longer sugars get broken down completely. If the temp drops even lower, the sugars are not going to reform into starch. My guess is that it will only drop a few degrees. It normally only drops 1-2 in an hour.

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Old 12-30-2006, 09:49 PM   #6
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I'm a complete dufus!



...so I slept in this morning...

Therefore, there was no experiment with the long mash.

However, the mash is going right now at about 148 and I'll let it sit for at least 90 minutes, if not longer. I have nothing else to do today, so I'll be really patient with this one.

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Old 12-30-2006, 11:37 PM   #7
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I think that the amount of water in the mash is important to good efficiency, and also quality, isn't it? Too dry is poor conversion, too much is bad for flavor? My readin is that 30 minutes is usually adequite with modern grains. If I had the need for more mash than fit my cooler, I'd just do two 45-60 minute mashs, two sparges, let the first batch sit in the kettle til the second is done. Or get another ice chest, or use a plastic trash bag in a doule layer card board box with a blanket wrapped around it.

Oh, but I think differently because I use a virgin ice chest- no holes in it yet- and sparge in my bottling bucket with a braided hose in the drian. So I just naturally think of mashing separately from sparging. You would probably sparge in your usuall mash/sparge vesel, then dump the grains, refill from the second mash vessel, and sparge again. I guess.

Maybe at 16 batches, it's time for me to buy a dedicated cooler? Nah, I can brew another batch for what a cooler costs.

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72 batches so far,
48 wine, mostly Loquat, peach, plum, prickly pear
23 beers and ciders
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1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"

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Old 12-31-2006, 12:05 AM   #8
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I also normally do only a 60 minute rest. My quest here wasn't as much as efficiency from the grains, but fermentability of the wort. I'm looking for as much fermentables as possible from the mash, and hopefully I'll get an attenuation of somewhere near 80% or higher. Even though this is a big beer, I don't want it to be heavy. It needs to be as light as possible given the large OG, somewhere around 1.075.

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Old 12-31-2006, 02:53 AM   #9
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Brew's done and in the fermenter, and will be the inagural brew in my fermentation fridge! OG came in at 1.082, the color is a nice deep amber/brown color. The wort is sweet, only a little bitterness, and I can definately taste the candi sugar. I'll post some pics in a second.

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Old 12-31-2006, 03:22 AM   #10
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The fridge with heat lamp inside and below, the hydrometer sample of the Belgian Dubbel.
fermentation-fridge2.jpg
belgian2.jpg

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