Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mashed In!
Reply
 
LinkBack Thread Tools
Old 05-12-2006, 03:17 PM   #1
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 13 Times on 9 Posts

Default Mashed In!

Everything has gone smoothly so far.

I pre-heated my cooler with about 3 gallons of water at about 165.

Mashed in about 10 minutes ago: hit my mash temp with about a pint less strike water than I calculated (not bad). Rather than adjust my volumes on the fly, I just waited a couple minutes for that last pint of strike water to drop to 152 and added it to the mash. Temp still dead on.

At 1.25 Qts per pound of grain, the mash looks a little thinner than I expected. Maybe I should go a little drier next time?

What is the effect of a thinner or thicker mash, anyway?

So far, no worries. I took some pics, but I'll probably take the camera with me to work Monday and upload them from there. (Because I use a Mac at work and that kind of stuff is way easier on mac + iphoto.)

__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
cweston is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 03:26 PM   #2
DesertBrew
You're not my type
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DesertBrew's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Twin Cities, MN
Posts: 5,493
Liked 79 Times on 74 Posts
Likes Given: 155

Default

The mash will thicken up a bit as it absorbs the water...

__________________
DesertBrew is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 03:31 PM   #3
DesertBrew
You're not my type
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DesertBrew's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Twin Cities, MN
Posts: 5,493
Liked 79 Times on 74 Posts
Likes Given: 155

Default

Oh, on your question of thinner/thicker mash. http://byo.com/feature/480.html is a pretty good read on output with the thickness of mash and temp range... Not too long. Nice reading whilst you wait for conversion.

__________________
DesertBrew is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 03:39 PM   #4
Glibbidy
Feedback Score: 0 reviews
 
Glibbidy's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Sunny Southern Vermont
Posts: 2,399
Liked 12 Times on 11 Posts
Likes Given: 2

Default

[QUOTE=cweston]
What is the effect of a thinner or thicker mash, anyway?
QUOTE]

Basically a thicker mash may help make it easier for you to hit your gravity due to a more concentrated extract.

A Thinner mash may cause you to undershoot your gravity.

That BYO article that Desert provided will give you a more scientific explanation. Be sure to get that mash stirred up good, and try to keep the lid closed on your mash tun in order to maintain your mash temp in the 149-158 range.

__________________
Glibbidy is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 03:40 PM   #5
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 13 Times on 9 Posts

Default

Nice read--thanks.

__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
cweston is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 04:52 PM   #6
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 16 Times on 15 Posts

Default

Quote:
Originally Posted by cweston
Nice read--thanks.
I thought you were grading papers...

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 05:02 PM   #7
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 13 Times on 9 Posts

Default

Holy Crap!

I hit my gravity dead-on.

I was planning to collect 6.5 gals of wort. I actually collected 6.75 gals at 1.041.

I'm shooting for 5.25 gals after boil: target OG was 1.052.

If I boil down to 5.25 gals, my calculated OG will be

41 * 6.75 / 5.25 = 52.714!

I predicted 70% efficiency: obviously, that turned out to be a pretty good prediction.

I think this calls for a beer.

(No, Baron--I haven't read a single paper yet. Oh well--this is much more fun.)

__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
cweston is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 05:13 PM   #8
Glibbidy
Feedback Score: 0 reviews
 
Glibbidy's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Sunny Southern Vermont
Posts: 2,399
Liked 12 Times on 11 Posts
Likes Given: 2

Default

Thats awesome! It took me three or four trys to hit my gravity on my first 5 gal batch. Heck, I'm still trying to hit my gravity at 10 gallons

__________________
Glibbidy is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 07:25 PM   #9
cweston
Feedback Score: 0 reviews
 
cweston's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Manhattan, KS
Posts: 2,019
Liked 13 Times on 9 Posts

Default

Just finished cleaning up: about 4.67 hours start to finish.

Gravity was dead on: about the only hitch was that I lost a lot more wort volume to hop absorbtion, what was left in the kettle, and whatever else than I expected: instead of getting 5.25 gals in the fermenter, I got 4.5. So it'll be a smallish batch.

The siphon tube in my keggle drained painfully slowly: I think I need to re-engineer it with a larger length of stainless steel braid at the bottom.

Otherwise, everything went as planned.

This was my first time ever using 100% whole hops loose in the kettle: is that a normal rate of hops absorbtion? It seems like a lot.

__________________

Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale
cweston is offline
 
Reply With Quote Quick reply to this message
Old 05-12-2006, 07:49 PM   #10
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 16 Times on 15 Posts

Default

Quote:
Originally Posted by cweston
The siphon tube in my keggle drained painfully slowly: I think I need to re-engineer it with a larger length of stainless steel braid at the bottom.
What do you mean by this? Were you getting a full flow of wort through the output hose? I use 1/2" and it goes pretty well. I do usually have to squeeze the output hose a few times to get all the air out and get a full flow going.
__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mashed at 156??? not 153 BeerArchitect54 Beginners Beer Brewing Forum 4 07-20-2009 03:16 PM
mashed at 159-162 blackwaterbrewer All Grain & Partial Mash Brewing 11 07-11-2009 11:10 AM
I Mashed. Therefore, I am. JMSetzler All Grain & Partial Mash Brewing 6 06-28-2009 10:29 PM
Mashed in an IPA Matt Up North Recipes/Ingredients 0 03-24-2009 05:43 PM
mashed in at 9:00 alemonkey All Grain & Partial Mash Brewing 21 04-23-2006 07:58 PM