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Old 10-29-2013, 03:13 AM   #101
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Interesting. What temp do you mash at?

I'd previously made a Blonde ale and an IPA with 1007, both times mashed 151-152 and had 74-76% attenuation. Since the first several mash hours were in the mid- to high-150s, I was expecting this range or less.
Well, for one thing the recipe uses jasmine rice. I think that helps attenuation. I mash that one around 146 typically.

My altbier (actually it's Kaiser's recipe) finishes around 1.010, so more in line with what you may experience.
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Old 10-29-2013, 06:01 PM   #102
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Well, for one thing the recipe uses jasmine rice. I think that helps attenuation. I mash that one around 146 typically.
As in whole grain rice in the mash? Cool. Any special treatment of the rice required? Cereal mash?
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Old 10-29-2013, 11:24 PM   #103
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As in whole grain rice in the mash? Cool. Any special treatment of the rice required?
Yep, whole rice. I simmer it until its gelatinous, then add to the mash tun to preheat it. Then add my strike water and grain.

I use a lot of water for the rice, approx 1 gallon per pound of rice.
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Old 12-21-2013, 04:03 AM   #104
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I'm doing my first overnight mash in quite a while. It's Skeezer's Wookey Jack clone. I decided to do an overnight mash to see if I can increase my efficiency by a couple points, since I get awful efficiency on large grain bills. I'm also hoping to make an extremely fermentable wort, so I can squeeze 80% attenuation out of WLP002. That yeast is rated at 70%, so we'll see how it goes. I have a feeling I will get great efficiency on this, because I accidentally over-tightened my corona mill. My grain was almost as fine as coarse flour. Stupid mistake, and one I've never made before. If I don't have lautering problems I should get a lot of sugar out of this one. I added a pound of rice hulls just in case.
Here are some photos of my tun all wrapped up to keep it warm..

img-20131220-00581.jpg   img-20131220-00582.jpg  
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Old 12-30-2013, 12:22 AM   #105
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How'd it turn out?

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Old 12-30-2013, 12:29 AM   #106
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How'd it turn out?
Had a stuck sparge due to over grinding the grain. I had to scoop out the mash and squeeze out the wort through my old BIAB bag. I got higher efficiency than I expected. I just checked gravity today, and I got 88% attenuation on a yeast rated for a max of 70%. That puts my beer at 10.4% instead of the 8.5% that the recipe called for. No worries, because it tastes great. I don't mind the higher ABV. I'll be starting the first dry hop tomorrow night.
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Old 02-08-2014, 01:06 AM   #107
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I'm giving this a go as we speak. I'll probably mash in at 10:00 PM. I'm shooting for 155' F. I'll add some foil on top of the grist, bring the cooler inside and wrap her in a blanket for the night. Probably fire up the sparge water around 6:00 AM. We'll see what an 8 hour mash brings tomorrow...

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Old 02-08-2014, 01:11 AM   #108
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I'm giving this a go as we speak. I'll probably mash in at 10:00 PM. I'm shooting for 155' F. I'll add some foil on top of the grist, bring the cooler inside and wrap her in a blanket for the night. Probably fire up the sparge water around 6:00 AM. We'll see what an 8 hour mash brings tomorrow...
I'm sure it will work great for you! Cheers!
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Old 02-08-2014, 01:50 AM   #109
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Foil on the grist is a great idea. When I do five gallon batches my pot is pretty full and holds the temp pretty well, but when I do the occasional half batch the extra airspace in the pot causes a bigger temp drop. I will have to try the foil idea on my next half batch.

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Old 02-08-2014, 10:26 AM   #110
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Rectangular cooler, foil on top of grist, wrapped up in one blanket (including the bottom).

Mash started at 156' F, 8 hours later it was at 146' F.

My efficiency numbers were a little better than usual. I usually get 75% efficiency. Today it was 80%

EDIT: I forgot to add DME to the boil. Efficiency was 88%!

The mash odor was more pungent, but not funky. No sourness.

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