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Old 02-27-2010, 03:14 PM   #11
pretzelb
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It's the mashout step that throws me. I assume that if you include that step you want to heat the mash tun prior to the first drain. I can't do that since my mash tun is a cooler. The other option is to add hot water to the existing water (again prior to first drain) but that would take a bunch of water I would think. Plus, if you did that then what would your sparge be (if anything) since you've just added a bunch more water to the mash tun prior to any draining.

It seems like ProMash is either calling the mashout a batch sparge, or it's saying that by adding the water for the mashout you don't need a sparge. Or it's saying totally nothing about the sparge step.



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Old 02-27-2010, 03:28 PM   #12
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Adding "a bunch of hot water" to achieve a mash out would be a second infusion (double infusion mash). That's probably not practical for your rig.

Do what was suggested above.

Add the recommended amount of water to achieve a 147° F single infusion mash. Rest for 60 minutes.

Toward the end of the rest, heat the recommended amount of sparge water to 180° F.

Vorlauf and drain the mash/lauter tun. As the runnings go into the kettle, begin heating the wort for boiling.

When the first runnings are in the kettle, add the hot sparge water to the mash/lauter tun, stir, vorlauf, and drain again.

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Old 02-27-2010, 03:30 PM   #13
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It's surprising they call for a single infusion at 147°F since starches have trouble gelatinizing below 149°F.

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