Zalf
Well-Known Member
I am getting back in the brewing groove and making a slight move from steeping specialty grains to stovetop partial mashes. I am happy with the results so far so I am not looking to make any big changes I just want a better understanding of some of the "whys" and the difference they make in the brews.
I think I have a pretty good feel for the part mash temperature plays.
What about water volume? The recipes I have used so far call for a 2 gallon mash. The boil pot I use just sets up better with 3 gallons because I can keep my grain bag off of the sides and the bottom easier. My pot holds the temp pretty well, but if I need a touch of heat towards the end of the mash I just feel more comfortable knowing the grains are suspended and not touching the pot. Does this matter that much since it is going to end up at 5 gallons anyway and I am not taking any gravity readings until all of the extract and water etc is in the mix? So there is never a real efficiency check.
Same goes for the sparge/rinse. I am just not grasping the reason for 1 quart per 2lbs of grain. My understanding is that the idea is to get as much of the good stuff out of the grains as you can. Is there a reason to limit it to an arbitrary amount as long as the temp is right?
I know I have some more questions but drinking beer is starting to win the fight against talking beer so feel free to throw in bits of knowledge.
I think I have a pretty good feel for the part mash temperature plays.
What about water volume? The recipes I have used so far call for a 2 gallon mash. The boil pot I use just sets up better with 3 gallons because I can keep my grain bag off of the sides and the bottom easier. My pot holds the temp pretty well, but if I need a touch of heat towards the end of the mash I just feel more comfortable knowing the grains are suspended and not touching the pot. Does this matter that much since it is going to end up at 5 gallons anyway and I am not taking any gravity readings until all of the extract and water etc is in the mix? So there is never a real efficiency check.
Same goes for the sparge/rinse. I am just not grasping the reason for 1 quart per 2lbs of grain. My understanding is that the idea is to get as much of the good stuff out of the grains as you can. Is there a reason to limit it to an arbitrary amount as long as the temp is right?
I know I have some more questions but drinking beer is starting to win the fight against talking beer so feel free to throw in bits of knowledge.