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Old 02-11-2012, 09:35 PM   #1
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Default looking for quick answer

when mashout temp is 170deg. and I am currently mashing my grain at 153 what temp do I need to hit to achieve 170 mashout?

thanks
David

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Old 02-11-2012, 09:40 PM   #2
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depends on a lot of variables

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Old 02-11-2012, 09:41 PM   #3
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No one can tell you, because we don't know how much water and how many pounds of grain you already have in there. For my system, my mashout temp is almost always 202, and it's usually about 2 gallons.

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Old 02-11-2012, 09:47 PM   #4
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Originally Posted by Yooper
No one can tell you, because we don't know how much water and how many pounds of grain you already have in there. For my system, my mashout temp is almost always 202, and it's usually about 2 gallons.
that would be helpful huh

11lbs of grain sitting in 5gal water in my mash. I'm brewing caribou slobber brown ale
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Old 02-11-2012, 09:50 PM   #5
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that would be helpful huh

11lbs of grain sitting in 5gal water in my mash. I'm brewing caribou slobber brown ale
Ok, using the "rest calculator" from here: http://www.rackers.org/calcs.shtml

to go to 170 from 153, assuming 11 pounds of grain at 1.75 quarts/pound, you'd need 8.6 quarts of boiling water.
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Last edited by Yooper; 02-11-2012 at 09:55 PM. Reason: corrected amount, and it was 11 pounds of grain, not 12
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Old 02-11-2012, 09:54 PM   #6
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Ok, using the "rest calculator" from here: http://www.rackers.org/calcs.shtml

to go to 170 from 153, assuming 12 pounds of grain at 1.25 quarts/pound, you'd need 7 quarts of boiling water.
ok and it states a 10 min mashout @ 170. what exactly does that mean? sorry i am super new at brewing. my first batch actually
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Old 02-11-2012, 09:55 PM   #7
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ok and it states a 10 min mashout @ 170. what exactly does that mean? sorry i am super new at brewing. my first batch actually
Oh, if you're doing a mashout, you want to hit 170 to preserve the profile and the wort and stop enzymatic activity. Holding the mash at 170 at the end for 10 minutes will denature the enzymes.
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Old 02-11-2012, 10:00 PM   #8
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Oh, if you're doing a mashout, you want to hit 170 to preserve the profile and the wort and stop enzymatic activity. Holding the mash at 170 at the end for 10 minutes will denature the enzymes.
so do I add the 7 quarts of boiling to the mash or all at once?
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Old 02-11-2012, 10:02 PM   #9
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so do I add the 7 quarts of boiling to the mash or all at once?
First, do the calculator yourself, as I didn't know your mash thickness and just guessed at it. But you'd add it all at once, and stir very very well into your mash.
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