How important is Mash out?

GIusedtoBe · 09-18-2008, 04:34 PM

I see recipes that call for this and some that don't. Obviously your sparge water will end any conversion but it will be at conversion temp for longer. Is this step necessary?

Thanks,
Al

**Bobby_M** · 09-18-2008, 04:37 PM

Not unless you're fly sparging..

3, 2, 1, countdown to when a batch sparger will post that they've seen an efficiency increase by doing it. However, you MUST list out your entire process along with that detail because there are some methods that MAY benefit from a mash out infusion. For example, if you like to do one bulk sparge to save effort, then yes, it would help. If you don't mind splitting the sparge in two, then no... not so much.

**BigKahuna** · 09-18-2008, 04:45 PM

Quote:

Originally Posted by Bobby_M

Not unless you're fly sparging..

3, 2, 1, countdown to when a batch sparger will post that they've seen an efficiency increase by doing it.

I batch sparge. The water I use is 170F, but the only real improvement to efficency that I've had has been stirring like hell, waiting 7 - 10 minutes to start draining, vorlauf EVERY sparge, and take 7 gallons off of the grain.

Never mashed out though....never reallt thought I needed to.

TwoHeadsBrewing · 09-18-2008, 04:57 PM

I didn't used to do a mashout, and my gravities were always VERY low. For instance, Pale Ale est. FG: 1.012, but actual FG was 1.008. This was consistent in ALL of my all grain batches until I used a mash out. My last couple batches I've done a mash out with 185F water, which raises my grain to around 168-170F. This resulted in a less dry finished beer with more mouthfeel due to a higher FG. I'm not all that experienced, but I would assume this is because the mash out halts the conversion, and leaves a bit more unconverted sugars. All I know is that now my final gravity comes out within a couple points of my estimated. What's great about this discovery is that now when I want a very dry finishing brew, I just don't use a mash out. Sparge with 165F water and the FG will be consistently low.

Oh yeah, when I sparge with 185F water my efficiency is about 75-78%. When I use 165F water for my sparge, my efficiency is between 65-70%.

GIusedtoBe · 09-18-2008, 05:04 PM

Quote:

Originally Posted by TwoHeadsBrewing

I didn't used to do a mashout, and my gravities were always VERY low. For instance, Pale Ale est. FG: 1.012, but actual FG was 1.008.

Thats almost a perfect description of my first AG APA. It is in secondary right now but it finished out at 1.004 and that was with 1/2 a pound of dextrin malt and 4 ozs. of Crystal. I did a step mash that was not necessary because of the recipe and it ended up mashing for about 1.5 hrs or more. The hydrometer sample tasted good but I expect it will be a bit thin and a bit high octane.

Regards,
Al

Cookiebaggs · 09-18-2008, 05:25 PM

I fly sparge and I think it helps to raise the grain bed temp to match the temp of your sparge water before starting the sparge.

I steam mash (basically direct fire). I've just made a mashout a part of my brewing process and do it all the time because it really doesn't take that long.

WBC · 09-18-2008, 05:44 PM

I fly sparge (modified, I keep the water above the grain at all times) any more as it seems to get a bit more sugars than batch sparging. I first try to get the mash up as close to 170F as I can by infusing more near boiling hot water a bit at a time while recirculating and stirring but I am limited by the mash-tun size so sometimes I will run off part of the mash before adding more hot water until I reach near 170F. I then continue to sparge at 1 qt a minute until I get my boil volume.