BOBTHEukBREWER
Well-Known Member
- Joined
- Jun 22, 2008
- Messages
- 546
- Reaction score
- 7
As I get this problem, I have been reading up about it. It seems I should
1) put dry grain in mash tun and fill from bottom
2) not worry if some "bits" come out with mash liquor
3) not return any runnings to mash tun
4) not over sparge the mashed grains
5) avoid oxidysing the pre boil mash liquor (ie minimise splashing during transfer)
6) have a strong rolling boil of at least 60 minutes
7) mash out for 20 minutes at 77 deg C
8) cool down to 20 deg c as quickly as possible after boil
9) do not agitate / aerate liquor during this chilling
10) use some darker grains and add them during mash out
At present I carelessly pour the wort into the boiler, aerating it, I don't mash out at all, and after boil I vigorously agitate my cooling coil in the liquor to increase cooling rate. I shall use the 10 principles above in my next brew. Please tell me what you think about the 10 principles above, and have I missed any? thanks.
1) put dry grain in mash tun and fill from bottom
2) not worry if some "bits" come out with mash liquor
3) not return any runnings to mash tun
4) not over sparge the mashed grains
5) avoid oxidysing the pre boil mash liquor (ie minimise splashing during transfer)
6) have a strong rolling boil of at least 60 minutes
7) mash out for 20 minutes at 77 deg C
8) cool down to 20 deg c as quickly as possible after boil
9) do not agitate / aerate liquor during this chilling
10) use some darker grains and add them during mash out
At present I carelessly pour the wort into the boiler, aerating it, I don't mash out at all, and after boil I vigorously agitate my cooling coil in the liquor to increase cooling rate. I shall use the 10 principles above in my next brew. Please tell me what you think about the 10 principles above, and have I missed any? thanks.