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Old 12-30-2012, 03:35 PM   #1
reuliss
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Default Reading this Darn Recipe--iBrewmaster Help

Hello All--

Newb here, and I plan on making my first batch an all-grain. For the most part, I think I understand the process and what I must do, but there is something about the format of the recipe's in iBrewmaster that has me shaking my head in confusion. Let me start by saying that I plan on doing a single infusion mash. It is the mashing instruction of this recipe that I don't get. Here's what it says.

It lists the grains that I need and says next to them "60 mins", which I'm guessing means a 60 min. mash. But, there is no temp listed here. Now, at the bottom of the recipe under the heading "Mash Profile" it has a Mash in temp. of 158 for 45 min., then it says Sparge for 10 min. at 170.

See why I'm confused? My guess is that this information under Mash Profile is for a multi step infusion. If that's correct, why doesn't the recipe tell me the temp I need for the 60 min mash? I guess I could use the 158, but isn't that a bit hot for a single infusion?



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Old 12-30-2012, 03:59 PM   #2
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Are you using a recipe from their database? I use ibrewmaster but just use the mash profile as guidelines, what is the recipe?



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Old 12-30-2012, 05:52 PM   #3
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It means the mash temp is 158 for 45 minutes, then raise the temp to 170 for an additional 10 minutes (+5 minutes of heatup = 60 minutes).
Usually, you'll mash at 1.25 to 1.5 qts. per lb at the mash temp, drain that off (first running) measure the amount needed to get to your pre-boil volume, and add that as sparge (at the mashout temp). Wait 10 minutes and drain this (second running) and add to the first. The pre-boil volume should be correct.

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Old 12-30-2012, 05:53 PM   #4
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As I know very little about ibrewmaster, I can only concur that those directions seem confusing.
I use BeerSmith and the mash schedule is very detailed and even goes into specifics of breaking the batch sparge into 4 equal volumes.

When in doubt with the technology, the formulas in "How to Brew" were the standard that I used for years and I was always within a degree (or 2) of my mash temperatures.

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Old 12-30-2012, 08:07 PM   #5
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Quote:
Originally Posted by RUNningonbrew
Are you using a recipe from their database? I use ibrewmaster but just use the mash profile as guidelines, what is the recipe?
It is the Double Diamond Pale Ale that is part of the free database.
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Old 12-30-2012, 08:08 PM   #6
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Quote:
Originally Posted by acidrain
It means the mash temp is 158 for 45 minutes, then raise the temp to 170 for an additional 10 minutes (+5 minutes of heatup = 60 minutes).
Usually, you'll mash at 1.25 to 1.5 qts. per lb at the mash temp, drain that off (first running) measure the amount needed to get to your pre-boil volume, and add that as sparge (at the mashout temp). Wait 10 minutes and drain this (second running) and add to the first. The pre-boil volume should be correct.
So, how do you raise the temp to 170 and control your water volume at the same time?
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Old 12-30-2012, 09:20 PM   #7
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I would just mash with 1.25 qts per pound at 152 for 60 minutes, then sparge with 175 degree water

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Old 12-30-2012, 11:42 PM   #8
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Quote:
Originally Posted by RUNningonbrew
I would just mash with 1.25 qts per pound at 152 for 60 minutes, then sparge with 175 degree water
Thanks for the feedback. Can I ask one follow up? Why do you say 152. I know the typical range is 150-155, but is there any reason in particular that you suggest 152?
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Old 12-31-2012, 12:07 AM   #9
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Nope, I actually prefer closer to 150 because I like my pale ales on the dry side, just depends on what you prefer



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