modenacart
Well-Known Member
What ratio are people use for water to grain. I just kind of mix until it looks good to me, but I am not sure I am using the right amount.
modenacart said:A thinner mash (more than 2 qts/ lb grain) will dilute the concentration of enzymes, taking longer to convert starches to suger, but giving a more fermentable mash, a thicker mash (less than 1.25 qts/ lb grain) will give convert a lot faster, giver a sweeter finished beer.
I batch sparge and have been very happy with it so far. The second time I did it I got 79% efficiency, but the other times have been about 73%, same as I was getting fly sparging.
ajf said:For English style Pale Ales, 1 US qt per lb. I find that mashing at 150 and 1 qt per lb produces a much more dextrinous wort than mashing at 155 and 1.25 qts per lb.
-a.
homebrewer_99 said:How does that work with steeping grains?
Typically (sometimes), I use up to 2 lbs of grain for my lighter brews and steep in 1 gal of water and sparge with another gallon.
The wort is sweet after straining so I just continue doing it that way.
Since I normally only boil 1.5-2 gals anyway I figured 2 lbs of grain equal 1.2 lbs of DME and my gravity is still close to 1.040.
Since I also do late addition I'll just boil the grain wort for 45 mins before adding the DME to steep for 15.
Anyone see anything wrong with that method or an I using too much water for my wort?
MODENACART said:Reason I am asking is because I never get the Iodine test to work. I was thinking maybe it was my water/grain ratio.
modenacart said:My water is
Calcuim 1.0
Magnesium 1.0
Sodium 136.0
Sulfate 0.0
Chloride 44.0
BiCarbonate 247.0
PH 8.33
All ppm of course.
I mash at about 149-156 F. I direct fire when I need heat so I don't get under 149. Even after mashing two hours I still get black when doing Iodine test. It doesn't make sense. I recirculate about 2 qts before I tested last time so I know it was clear.
I think he's talking distilled water.modenacart said:What is DI?
I have Ray Daniel's book, its excellent.
Brewsmith said:I think he's talking distilled water.
Got Trub? said:Yo I calculate your mash pH to be 6.12,
GT
Enter your email address to join: