Judochop
Well-Known Member
I've brewed two moderately-high gravity batches without mashing out, but it's something that I think I'd like to master, especially for when I do lighter beers.
So, thinking this through in my head...
In order to bring my ~150-155 degree mash up to 170 degrees, I'm going to need a good dose of really hot water.
Q#1) How's about 2 gallons of boiling water for a place to start? It seems reasonable to think that the size of the mash plays a factor. Is there a formula or guide?
Q#2) When I add this water to the mash, I presume I'm going to have an excess of water above the grain level. Is it then appropriate to slowly drain out wort into the kettle to the point where my water is an inch above the grain and then commence w/fly-sparging as usual?
(I realize I'm probably not the first to ask this, but there are so many threads with very general titles to search through... so, sorry mods.)
So, thinking this through in my head...
In order to bring my ~150-155 degree mash up to 170 degrees, I'm going to need a good dose of really hot water.
Q#1) How's about 2 gallons of boiling water for a place to start? It seems reasonable to think that the size of the mash plays a factor. Is there a formula or guide?
Q#2) When I add this water to the mash, I presume I'm going to have an excess of water above the grain level. Is it then appropriate to slowly drain out wort into the kettle to the point where my water is an inch above the grain and then commence w/fly-sparging as usual?
(I realize I'm probably not the first to ask this, but there are so many threads with very general titles to search through... so, sorry mods.)