I started off brewing all grain using traditional batch sparge techniques but have been experimenting with full volume mashing as well.
I'm wondering.... why not somewhat blend the two techniques and would it actually work?
So here's my theory (for what it's worth):
1. Use the common 1.25 quarts per pound of grain in the mash
2. Instead of a second infusion add the rest of the water needed for preboil volume at the end of the mash to bring temp to 170 for mashout. no second infusion...
How would this differ from a full volume mash? I figure this should yield better results than a full volume mash since the water\grist ratio is more ideal. Could this turn out higher efficiency? maybe somewhere in between what i would get with batch sparge\full volume?
My mash tun can fit all the water as long as my grain bill is kept under 10 pounds for a 5 gallon batch which is fine with me. I'm going to try it anyways but was hoping somebody out here has been down this road and can provide some insight.
Thanks everyone
I'm wondering.... why not somewhat blend the two techniques and would it actually work?
So here's my theory (for what it's worth):
1. Use the common 1.25 quarts per pound of grain in the mash
2. Instead of a second infusion add the rest of the water needed for preboil volume at the end of the mash to bring temp to 170 for mashout. no second infusion...
How would this differ from a full volume mash? I figure this should yield better results than a full volume mash since the water\grist ratio is more ideal. Could this turn out higher efficiency? maybe somewhere in between what i would get with batch sparge\full volume?
My mash tun can fit all the water as long as my grain bill is kept under 10 pounds for a 5 gallon batch which is fine with me. I'm going to try it anyways but was hoping somebody out here has been down this road and can provide some insight.
Thanks everyone