waldoar15

Recipes 

The strike temp isn't the mash temp. The strike temp is calculated for the temp drop from the addition of the grains to give you close to the correct mash temp.

GoldMiner

Recipes 

This^

The grains usually bring the mash temp down to around 150F which is where at mash at most of the time.

puter

Recipes 

Argh. One of these days I will learn all of these terms.

Dziuggy

Recipes 

lots of great replies!

my 2c is that method of mashing in depends on your set up. i.e. i use 10g round cooler with plastic false bottom, and if i add water first my false bottom floats up a little allowing grain to get under and resulting in stuck sparge.

so i always put grain first and then strike water, and measuring temperature of grain and MLT, allows to calculate precise strike water temperature to achieve desired mash temperature. myself i usually shoot couple degrees higher as it comes down a bit while stirring.

another tip is use aluminum foil when you vorlauf, just place big piece on top of the water and poor wort on it's side, it is much faster and does not disturb the grain bed

regards!

BrewThruYou

Recipes 

I use a 10G rubbermaid MLT w/ ss braid and batch sparge. I just use Beersmith to calculate all my volumes. When I dump the sparge water from the HLT into the grain bed (after draining my first runnings), it's not very gentle...I also consider HSA a boogeyman. I do use some high-temp tubing on the valve of my MLT into my collection "pots" for dumping into my brew kettle...I'm gentler there.

My steps are basically the below (with Beersmith to calculate my volumes and temps):

1. Crush my grain
2. Heat up strike water about 5° past intended
3. Pre-heat MLT with hot tap water using kitchen sprayer attachment, and then keep lid on it until strike time
4. Empty MLT of other water, drain strike water into MLT, stir, and take temp reading
5. When at desired temp, throw in grain, stir violently so no dough balls, and take another temp reading
----
6. Drain first runnings after predetermined time (usually 60 min)
7. Dump half my sparge water into the MLT, stir pretty hard, wait 10 minutes for grain bed to settle, drain into pots to dump into BK
8. Dump second half of sparge water into MLT and repeat.

integra93ls

Recipes 

Checking in