Originally Posted by DrBubra
Thanks kehaar! I think I now have a bit of a better understanding of the mash & sparge process (as related to volumes) after doing more research & reading. Your example helped a lot as well with basic set ups of mash profiles in iBrewMaster. I did what you suggested & read through the help sections of iBM & I'm much more comfortable with it now so thanks again for that guidance! One question I have is on the "Mashout" step you listed. When you say to set up a step for 2 Gal of boiling (212 *F) water, what is the purpose if this addition. I have read that adding boiling water into your grain mash will just extract harsh tannins from the grain. Am I not uderstanding this step in your example here? Are you just using parts of that volume of boiling water to raise temps up to a desired level before running off or are you adding that whole amount to the grain in between the mash & sparge steps? Thanks!
The mashout step will raise the temp of the mash to approximately 170F right before you drain the first runnings. That has 2 purposes. First, raising the temp to 170F denatured the enzymes (stops the starch to sugar conversion). Second, raising the temp supposedly helps more sugar run off into your kettle.
Not everyone does a mashout. Many people say denaturing the enzymes is unnecessary when doing a batch sparge. I don't dispute that. I really wouldn't know. I do the mashout out of habit. I have never tried without it.
Pouring 2G boiling water into the mash before draining the first runnings won't cause any tannin extraction. When the two volumes mix the temp of the mash doesn't get over 170F. I have never had astringency problems.