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Old 09-18-2010, 07:31 AM   #31
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When I enter the light brown sugar in beersmith it adds an lb to the recipe.Not sure how that will skew my numbers.Also what's the reason for no mash out?
Oh yeah, BeerSmith will mess with your head like that sometimes. It makes the grain bill 13# on the main page but it keeps mash volume the same. For example, a mash thickness of 2.0 qt/lb will still come up with 24qt.

I just don't like to mash-out. Seems like a waste of time to me. I do the first runnings and get that on flame. While that's heating (and, by heating, denaturing mash enzymes) I do the batch sparge which heats my grain bed up enough to denature the enzymes in there.
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Old 09-18-2010, 08:03 AM   #32
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Yeah, I got mine at Whole Foods after calling around. It wasn't too bad but it still ran me quite a bit.
Yeah, it's unfortunate. But luckily LHBS is pretty dang cheap so the price will still end up being college student friendly!
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Old 09-18-2010, 12:12 PM   #33
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Oh yeah, BeerSmith will mess with your head like that sometimes. It makes the grain bill 13# on the main page but it keeps mash volume the same. For example, a mash thickness of 2.0 qt/lb will still come up with 24qt.
Yeah another thing it says is add 24 qt. of water at 160.9 for 154 step temp for a 12lb. grain bill where you say 20QT of 163*F water (step temp of 154). Is that just because of your system ? What mash thickness do you use?
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Old 09-18-2010, 04:18 PM   #34
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Oh that's because it was calculated using a certain starting temperature of my grain. I was able to set it then, but now for the live of me I can't figure out how to change it again. The strike temperature for less mash liquor is going to be higher anyway, considering you're using less of it to heat up the same amount of grain.

But personally, I'm going to step up to 24qts this time around away. I'm using a bigger cooler and need to fill more head-space.... that and the pumpkin absorbs a lot. BeerSmith shows me "24.00qt at 161.5*F (154*F step temp.) Mash thickness of 2.0 qt/lb... this of course is not including the pumpkin.

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Old 09-19-2010, 04:28 PM   #35
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Originally Posted by Reno_eNVy_446 View Post
Oh yeah, BeerSmith will mess with your head like that sometimes. It makes the grain bill 13# on the main page but it keeps mash volume the same. For example, a mash thickness of 2.0 qt/lb will still come up with 24qt.

I just don't like to mash-out. Seems like a waste of time to me. I do the first runnings and get that on flame. While that's heating (and, by heating, denaturing mash enzymes) I do the batch sparge which heats my grain bed up enough to denature the enzymes in there.
Ok, this is damn near Greek to me and I've been (extract) brewing for 3 years. Can someone translate all that tech talk?

I'd actually like to try the extract version of this but can't make heads or tails out of your discussion.

Also, WTF is a rice hull and where do you get them?
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Old 09-19-2010, 05:14 PM   #36
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Ok, this is damn near Greek to me and I've been (extract) brewing for 3 years. Can someone translate all that tech talk?

I'd actually like to try the extract version of this but can't make heads or tails out of your discussion.

Also, WTF is a rice hull and where do you get them?
The discussion is about all grain brewing so if you are doing extract it really doesn't apply. Beersmith is a brewing software that helps you formulate recipes.If you want to learn more about all grain I would recommend John Palmer's book How to Brew or search this sight.There's a ton of good info around here. Rice hulls are available at any LHBS and are used when mashing to prevent a stuck sparge.

Reno,
I see what you mean now regarding the mash out and I agree. That's what I do too and you're pretty much doing a mash out with your sparge water anyway.
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Old 09-19-2010, 06:47 PM   #37
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Reno,
I see what you mean now regarding the mash out and I agree. That's what I do too and you're pretty much doing a mash out with your sparge water anyway.
Indeed!


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Originally Posted by duskb View Post
Ok, this is damn near Greek to me and I've been (extract) brewing for 3 years. Can someone translate all that tech talk?

I'd actually like to try the extract version of this but can't make heads or tails out of your discussion.
Yeah, as RandalG stated, pretty much everything I said in post in question applies to all-grain brewing only. You need not concern yourself over QT/lb ratios, grain bills or mash-outs.

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Also, WTF is a rice hull and where do you get them?
They are the hulls (hard, protective shells with zero nutritional value) that surround each rice grain. Most (if not all) grains have hulls. All-grain brewers use them in order to make it easier to separate the sugar-liquid (wort) to be boiled and the spent grain to be thrown away. They are especially important for pumpkin ales. You can find them at most homebrew stores.
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Old 09-19-2010, 09:12 PM   #38
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Thanks for sharing the recipe Reno. Going to try it next weekend.

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Old 09-19-2010, 09:56 PM   #39
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Awesome, Mojoe!

Actually, draining sparge runnings right now. First runnings are on flame. The house smells amazing!!!

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Old 09-19-2010, 10:13 PM   #40
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Tried a hydro sample today. I missed my mash temps by a lot, so the yeast took it down to about 1.012 instead of the sweeter spot I wanted, but I gotta say, that balance of spices is impeccable. Instead of the DFH Punkin' vibe, I get a bit more of the Shipyard Pumpkinhead character, and I think that's from my lower gravity. It's tasty as hell though. Can't wait to get this sucker bottled and ready to go!

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