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Old 02-20-2007, 02:22 AM   #1
Brewski82
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Default Mash out

Is it ok to mash out using hot water to raise the temperature, or is this a bad idea?
Should I try to mash at the lower range of qts/lbs if it's ok to use added water to mash out?

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Old 02-20-2007, 02:29 AM   #2
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I think that's what most people do, usually when adding the first part of their sparge water. You can also raise the temp w/ direct heat.

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Old 02-20-2007, 02:34 AM   #3
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That is absolutely the way to mash out if you don't have direct heat.

In a typical 10-12 lb grain bill, I'll mash in with about 1.25 qts/lb, and dump in another gallon of near-boiling water to mash out for about 15 minutes. Generally my mash-out is right around 168 with this method (assuming a 152 mash-in)

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Old 02-20-2007, 02:40 PM   #4
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TG has the right approach, if your tun has the room.

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Old 02-20-2007, 02:45 PM   #5
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Quote:
Originally Posted by texasgeorge
That is absolutely the way to mash out if you don't have direct heat.

In a typical 10-12 lb grain bill, I'll mash in with about 1.25 qts/lb, and dump in another gallon of near-boiling water to mash out for about 15 minutes. Generally my mash-out is right around 168 with this method (assuming a 152 mash-in)
That's what I do. I'm just careful to stir immediately to disapate the heat (so as not to extract tannins from the grain.)
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