MikeRLynch
Well-Known Member
Well, I guess I can't take full credit, its basically brewing in a bag that has been discussed here and on other boards before. But I figured what the hell, might as well ask for feedback, even though i'm ten minutes into the mash and three beers into my belly
Im doing a 3 gallon batch, first of all. I have a 5 gallon pot that is currently playing the part of my mash tun right now, with 4 lbs 2 row, .5 lbs flaked rye, and .5 lbs crystal 20 in an oversized grainbag cooking at 152-154 degrees. I'm planning on sparging with 1 gal of 170 degree water and collecting about 3 gal for the boil. I have a 3 gal fermentor, so the volume lost during boil will give me headroom for krauzen. Ok, after all that, here comes the question:
The pot I'm using to mash in is very wide. The normal amount of water for my grain bill is about 1.25 gal. I had to add 2 gal total to at least get the grain to float and be suspended a little. My question is how is this going to effect my efficiency? Should I simply let it sit longer during the mash to extract more sugars? Should I sparge with less water? What do you guys think?
BTW, 42 minutes until end of mash
mike
Im doing a 3 gallon batch, first of all. I have a 5 gallon pot that is currently playing the part of my mash tun right now, with 4 lbs 2 row, .5 lbs flaked rye, and .5 lbs crystal 20 in an oversized grainbag cooking at 152-154 degrees. I'm planning on sparging with 1 gal of 170 degree water and collecting about 3 gal for the boil. I have a 3 gal fermentor, so the volume lost during boil will give me headroom for krauzen. Ok, after all that, here comes the question:
The pot I'm using to mash in is very wide. The normal amount of water for my grain bill is about 1.25 gal. I had to add 2 gal total to at least get the grain to float and be suspended a little. My question is how is this going to effect my efficiency? Should I simply let it sit longer during the mash to extract more sugars? Should I sparge with less water? What do you guys think?
BTW, 42 minutes until end of mash
mike