bigjoe
Well-Known Member
I wasn't sure where to put this post. I can see it here or brewing science .
I've been taking notes the last few brew sessions. I'm curious about some things that people caution me about with Full Volume / No Sparge Mash (Brew in a Bag). I don't ever adjust my grain bill to compensate for this mashing technique.
The results of this session is the same as the last 3 sessions. I check my pH after putting grain in the water and mixing well. The pH is 5.3 minutes into the mash. I haven't treated the water with anything. I've only carbon filtered the water. 30 minutes in to the mash I checked the pH again expecting maybe the pH might have risen. It never does. I get the same readings throughout the mash.
I've been doing iodine test also and usually after 30 minutes I have a negative iodine test (no color change I hope I used the term “negative iodine test”correctly).
Is my pH consistent because the grain keeps it that way. It seems to adjusts itself to 5.3 each mash. I've read and many have told if the liquor to grist ratio creates too thin of a mash it would increase pH. As a result it would extract more tannins. I'm using anywhere from 2.75 quarts per pound to 3 quarts per pound.
Does the grain just seek to have a pH it needs to do the conversion?
The Mash for this batch:
Heated 7.5 gallons strike water to 66C and dumped in grain. Grain temp settled in at 63C. Mashed 40 minutes 63C, 20 minutes 70C, and 10 minutes 77C. The other 2 batches I've done have had 20 min 63C rest and 40 min 70C rests.
Tonight's recipe:
Pre-boil gravity is 1.052 (predicted 1.051 with 75% efficiency)
Post boil gravity 1.061 (predicted 1.060 with 75% efficiency)
3 lb. 2-row
5 lb. Wheat malt
1 lb. crystal 120L
2 oz. chocolate
2 lb. Munich
1 lb. Belgian aromatic
2 previous batches recipes:
2 of my my grain bills have been
9 lbs American 2 Row
1 lb. American crystal 40L
I've been taking notes the last few brew sessions. I'm curious about some things that people caution me about with Full Volume / No Sparge Mash (Brew in a Bag). I don't ever adjust my grain bill to compensate for this mashing technique.
The results of this session is the same as the last 3 sessions. I check my pH after putting grain in the water and mixing well. The pH is 5.3 minutes into the mash. I haven't treated the water with anything. I've only carbon filtered the water. 30 minutes in to the mash I checked the pH again expecting maybe the pH might have risen. It never does. I get the same readings throughout the mash.
I've been doing iodine test also and usually after 30 minutes I have a negative iodine test (no color change I hope I used the term “negative iodine test”correctly).
Is my pH consistent because the grain keeps it that way. It seems to adjusts itself to 5.3 each mash. I've read and many have told if the liquor to grist ratio creates too thin of a mash it would increase pH. As a result it would extract more tannins. I'm using anywhere from 2.75 quarts per pound to 3 quarts per pound.
Does the grain just seek to have a pH it needs to do the conversion?
The Mash for this batch:
Heated 7.5 gallons strike water to 66C and dumped in grain. Grain temp settled in at 63C. Mashed 40 minutes 63C, 20 minutes 70C, and 10 minutes 77C. The other 2 batches I've done have had 20 min 63C rest and 40 min 70C rests.
Tonight's recipe:
Pre-boil gravity is 1.052 (predicted 1.051 with 75% efficiency)
Post boil gravity 1.061 (predicted 1.060 with 75% efficiency)
3 lb. 2-row
5 lb. Wheat malt
1 lb. crystal 120L
2 oz. chocolate
2 lb. Munich
1 lb. Belgian aromatic
2 previous batches recipes:
2 of my my grain bills have been
9 lbs American 2 Row
1 lb. American crystal 40L