ayrton
Well-Known Member
What does "mash out" mean? Is that the same as sparging?
bradsul said:I batch sparge and do a mash out procedure as well. I usually will introduce 170F sparge water into the mash tun and then let it sit for 15 minutes, stirring every 5 minutes. Then I begin run off, stirring almost constantly to keep the mash loose. I've been managing mid to high 70's for my efficiency so it seems to be working.
bradsul said:I batch sparge and do a mash out procedure as well. I usually will introduce 170F sparge water into the mash tun and then let it sit for 15 minutes, stirring every 5 minutes. Then I begin run off, stirring almost constantly to keep the mash loose. I've been managing mid to high 70's for my efficiency so it seems to be working.
the_bird said:You stir while running off? Don't you have problems with grain husks getting into the wort?
ayrton said:Wait, how long should you let your mash sit once you pour in the strike water and stir? I've been reading an hour or so.
Lil' Sparky said:The purpose is to stop the enzymatic activity
ayrton said:Ok, one more question: my brew software wants to know my mash tun thermal mass. Everywhere on the web says that a good starting assumption is 0.30, but my software has the thermal mass in pounds and ounces. What is the 0.30, so that I can convert it? Is it 0.30 kg?
You're assuming batch sparging. If you fly sparge, you're talking about 30-60 minutes, though. The other big reason is that it makes it easier to get the sugars out.orfy said:Mashing out, I get the theory but can any one explain why it's required. I know to stop enzyme activity yes.
But think about it! 5minutes later the wort's in the kettle and the temperature is raised. Surely that negates the need for a mash out?
If 5 minutes is critical then mash or sparge for 5 minutes less.
Or have I missed something?
DAAB said:If you are sparging at 170-175 deg c there is no need to mash out, particularly if you are boiling straight after the mash, that soon halts further enzyme activity.
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I mash out simply by adding about a gallon of near boiling water at the end of the mash. (With about 10 lbs grain and 2 1/2 gallons water for the mash, this raises the temperature from 155 to 168 - 170.) I stir well and leave it for 10 minutes to allow the temperature to stabilize and then vorlauf about 1 gallon and fly sparge for about 90 minutes, keeping the temperature in the MLT at 168 - 170.
Since I added the mash out, my efficiency increased from about 75% to 85%, and my brews are noticeably more consistent flavor-wise.
-a.
Yes and yes. Below is how I do a batch sparge.So do you do the "mash out" process (ie, add the near boiling water) to the mash BEFORE you drain the first runnings?
What then, add the sparge water to get the rest of the required volume?
I've had excessive tannin extraction as a result of over sparging. I think you could also get it from using too much mash out water and raising the temperature to over 170. I've never had a problem with doing a mash out (where I raise the grain bed temperature to 165 - 168), and stopping the sparge when the gravity runnings drop to 1.010.I fly sparge and have been having problems with my beers turning out very dry when I do not want them to, even when mashing around 155 +. I use a 10 gallon igloo cooler for my mash tun so I don't really have much of a problem maintaining mash temperature. I'd like to do a mashout infusion but I'm worried that adding near boiling water is going to extract too many tannins and give my beer some astringency. Is this going to be a problem or am I worrying too much?
I mash out simply by adding about a gallon of near boiling water at the end of the mash. (With about 10 lbs grain and 2 1/2 gallons water for the mash, this raises the temperature from 155 to 168 - 170.) I stir well and leave it for 10 minutes to allow the temperature to stabilize and then vorlauf about 1 gallon and fly sparge for about 90 minutes, keeping the temperature in the MLT at 168 - 170.
Since I added the mash out, my efficiency increased from about 75% to 85%, and my brews are noticeably more consistent flavor-wise.
-a.
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