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Old 04-28-2008, 06:50 PM   #1
chefmatt34
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Default Mashing out in an igloo cooler?

I mash and lauter in an igloo and was wondering if it is possible or necessary to mash out without being able to add heat directly. If so how? Thanks

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Old 04-28-2008, 06:58 PM   #2
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Is this a combination Mash and lauter tun, MLT. Are you batch or fly sparging?


Yes it is possible. You have to add hotter water at the end. Some folks do not bother (especially in the case of batch sparging..

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Old 04-28-2008, 07:03 PM   #3
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I batch sparge using a cooler MLT. I conduct a mashout by adding 4-6 quarts of ~200º water before draining the tun of first runnings. This raises the grain bed to 167º.

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Old 04-28-2008, 07:10 PM   #4
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Yes it is possible.
No it is not necessary but may be helpful.
The technique is called infusion step. You simply add enough boiling or suitably hot water to bring your mash temp up to 168 or 170F.
If you do this then you can use 168F sparge water to keep your mash at the correct temp and insure best lautering. The warmer temps ensures that the sugars flow easily and are dissolved into the liquid quicker.
I usually mash out when using a smaller grain bill. This allows me to use a 1.25qt/lb mash ratio and get my pre-boil volume with 2 additional sparges in my 5gal cooler. With a larger grain there isn't any room for the mashout water.

Craig

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Old 04-29-2008, 05:36 AM   #5
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Or you can pull some of your mash out of the MLT and conduct a fake decoction to get it to mash out temperature. This can be particularly useful if you would overflow your mash tun by adding any more water.

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Old 04-29-2008, 12:22 PM   #6
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Quote:
Originally Posted by Jack
Or you can pull some of your mash out of the MLT and conduct a fake decoction to get it to mash out temperature. This can be particularly useful if you would overflow your mash tun by adding any more water.
That's a mash out decoction, nothing fake about it at all. I use one every batch. Pull a nice thin decoction of about 50% of your mash (but do include some grains, you need the thermal mass), boil it for 10-15 minutes and add it back in.
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Old 04-29-2008, 12:25 PM   #7
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I always mash out with boiling water. If mashing in my 5g igloo where there's not much extra space, I usually drain just enough wort to fit the mash-out water in there.

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Old 04-29-2008, 03:45 PM   #8
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I mash out with steam power! No problems doing it for me..

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Old 08-09-2010, 02:43 PM   #9
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In order for my mash out Beer Smith tells me to add my water to the cooler at 210 degrees. Is there a risk of increased tannin extraction? Infusion is the only option I have to reach mash out temps with my cooler.

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Old 08-09-2010, 04:26 PM   #10
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Quote:
Originally Posted by bootney View Post
In order for my mash out Beer Smith tells me to add my water to the cooler at 210 degrees. Is there a risk of increased tannin extraction? Infusion is the only option I have to reach mash out temps with my cooler.
No- you don't want the grain bed over 170, but adding hotter water is routine to get you to mash out temps.
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