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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Partial mashing in the oven?
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Old 04-12-2009, 05:39 PM   #1
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Default Partial mashing in the oven?

Is there any issue with mashing my grains in my 5 gallon SS pot and placing the whole thing in the oven to maintain temps. Then dumping the mash into my little MLT I built. Would the pouring cause hot side aeration or any other detrimental effects, or is this even an issue?



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Old 04-12-2009, 05:44 PM   #2
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Old 04-12-2009, 06:43 PM   #3
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I've never done the oven mash trick, but have always wanted to try it. Seems like a great way to keep a stable temp. Even it the oven temp is a bit high or low it should be close enough to minimize tun fluctaution.

If the minimum oven temp is 180 - 200, I would just shut it off and let it "caost"

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Old 04-12-2009, 08:28 PM   #4
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I've tried it in an oven at 200F. It worked fine. It actually gained a few degrees in the hour. So, I might try what wilserbrewer said and just turn the oven off after placing the kettle inside. I found that the better method is to heat the mash water in the kettle to the target temp, place the kettle on a folded towel on the ground, add grains, place lid on kettle, and cover with several other towels. I never lose a degree like this.

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Old 04-12-2009, 08:47 PM   #5
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I do my PM in the oven for an hour. I have one of those little thermometers that sit on the oven rack and I try to keep the oven temp within about 10 degrees of my mash temp. I know that's kind of being overanal with it, but it really only means turning the oven on for a few minutes twice during the hour when I give it a stir. Works great.


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