I'm getting so excited for my electric system! Sounds like a great upgrade. I need to set up a reminder to buy some 10-3 for the elements at the hardware tonight. Come on, Menards gift Cards!
Just to throw in a data point here;
I do a Wit in my HERMS, which is a single 220V 5500W element.
I run a step from 122F to 154F, which takes almost exactly 30 minutes to rise. That's with a 16.12lb grist at 1.5 qt/lb, recirculating with a march pump wide open the whole time. The beer turns out fantastic.
Cidah can you highlight the steps you go through to do your step mash on the witbier?
Just to throw in a data point here;
I do a Wit in my HERMS, which is a single 220V 5500W element.
I run a step from 122F to 154F, which takes almost exactly 30 minutes to rise. That's with a 16.12lb grist at 1.5 qt/lb, recirculating with a march pump wide open the whole time. The beer turns out fantastic.
usually we pick a mash temp to determine the amount of fermentables vs mouthfeel. depending on how quickly you ramp, you'll get more of one than the other. to some degree you'll basically activate just about every enzime available to you during the mash. but since you're going through them in sequence and there's only a set amount of stuff to break down, you'll probably still end up with thinner mouthfeel and more fermentables.
usually we pick a mash temp to determine the amount of fermentables vs mouthfeel. depending on how quickly you ramp, you'll get more of one than the other. to some degree you'll basically activate just about every enzime available to you during the mash. but since you're going through them in sequence and there's only a set amount of stuff to break down, you'll probably still end up with thinner mouthfeel and more fermentables.
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