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-   -   Mash in/out timing...how to count? (http://www.homebrewtalk.com/f36/mash-out-timing-how-count-66237/)

karbinator 05-17-2008 09:22 PM

Mash in/out timing...how to count?
Is the timing on the mash schedule counted the same as hop addition?
In other words...grain goes into tun, 154 and rests for 60 min.... ok, mash
out at 168 at 15 min.
I understand the first part, but mash out seems like it's asking for me to
bring the temp up to 168 at the last 15min of my 60 min countdown..
yes, or no?

Thanks for any help

boo boo 05-17-2008 10:27 PM

After your 60 minutes of mash time is up, you can do a mash out
of whatever time you dictate, remembering not to let the grainbed
temperture go above 168f.

In other words to answer your question, NO.

enohcs 05-17-2008 10:48 PM

I've never done a mash out. I fly sparge with 170f water and I think that's been sufficient to stop the activity. I've always had great beer.

Have you ever performed a mash out? I've been contemplating doing a mash out or a protein rest on an established recipe just to see what happens. Any idea what I should expect?

karbinator 05-17-2008 10:58 PM

THanks guys. That's what I was looking for

boo boo 05-18-2008 12:06 AM

I have done mash outs and while I understand the principal behind it, I feel it is not needed in my brewing system. I batch sparge, and my wort is starting to be heated to a boil in less than 45 minutes, so any further enzyme activity is halted then.
Doing a protien rest on well modified malts such as those sold today ( in most cases ) don't require a protien rest and doing one will decrease the protiens in the wort causing poor head and a thinner brew.

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