ayupbrewing
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Hi, this is my suggested process, sound OK? Some questions after step-by-step. Sorry for all the questions, first time and didnt see these directly addressed in all the research I have done so far....
Thanks for any help
Ayup!
No mash out all grain fly sparge method in a cooler MLT 5G
1) Heat strike water to X°F above suggested strike temp in HLT
2) Pipe over to MLT and let sit to preheat MLT (converted cooler, no built in heater)
3) When cooled to strike temp add grains slowly with stirring
4) Close lid and mash for 60mins
5) Whilst mashing heat 1-2G in excess of suggested sparge water volume to sparge temp in HLT
6) When mash is completed, vorlauf until runnings are clear and grain bed settled (~1G) adding runnings back to mash being careful not to disturb grain bed.
7) Start collecting wort slowly from MLT into bottling bucket (using BK as HLT)
8) When level of water in MLT is 1-2 above grain bed start adding sparge water from HLT such that in flow rate = out flow rate.
9) Continue until either achieve boil volume (6G) or runnings hit 1.010 gravity)
10) Top off to boil volume if necessary
11) Add to BK
12) Continue as normal ..
Questions/Comments
I am using a no mash out process since for my 5G recipe, using a qt/lb ratio of 1.3 the mid point between recommended 1.25-1.35, Beer Smith said I would only have ~1G of sparge water available after mashing out, which didnt seem worth bothering with, and I am not able to direct fire the MLT as it is a cooler with no built in heating element.
Can the sparge water temp be increased to do a kind of in-situ mash out? if so by how much? Should lid be closed during sparge?
After vorlaufing I feel as though I will have the urge to collect the whole first runnings out of curiosity to see what the absorption/deadspace actually was and then calculate the required amount of sparge water? If I was to do this, and lets say I need 4G of sparge water would I first add enough back to the MLT to bring volume back up to 1-2 above grain bed (mix/dont mix?) and then begin sparge? I feel I should, but wont I be back to probably only having about 1G of actual sparge water left? This seems like a kind of hybrid sparge method. Is the expectation that I should do this once and calculate for next time I brew this recipe/grain bill in this system?
Lets say I dont collect the runnings and plan to heat an excess of sparge water, are there any efficiency/flavor benefits to having just the right amount of sparge water such that by the time the grain bed is dried out you have just the right volume/gravity?
Thanks for any help
Ayup!
No mash out all grain fly sparge method in a cooler MLT 5G
1) Heat strike water to X°F above suggested strike temp in HLT
2) Pipe over to MLT and let sit to preheat MLT (converted cooler, no built in heater)
3) When cooled to strike temp add grains slowly with stirring
4) Close lid and mash for 60mins
5) Whilst mashing heat 1-2G in excess of suggested sparge water volume to sparge temp in HLT
6) When mash is completed, vorlauf until runnings are clear and grain bed settled (~1G) adding runnings back to mash being careful not to disturb grain bed.
7) Start collecting wort slowly from MLT into bottling bucket (using BK as HLT)
8) When level of water in MLT is 1-2 above grain bed start adding sparge water from HLT such that in flow rate = out flow rate.
9) Continue until either achieve boil volume (6G) or runnings hit 1.010 gravity)
10) Top off to boil volume if necessary
11) Add to BK
12) Continue as normal ..
Questions/Comments
I am using a no mash out process since for my 5G recipe, using a qt/lb ratio of 1.3 the mid point between recommended 1.25-1.35, Beer Smith said I would only have ~1G of sparge water available after mashing out, which didnt seem worth bothering with, and I am not able to direct fire the MLT as it is a cooler with no built in heating element.
Can the sparge water temp be increased to do a kind of in-situ mash out? if so by how much? Should lid be closed during sparge?
After vorlaufing I feel as though I will have the urge to collect the whole first runnings out of curiosity to see what the absorption/deadspace actually was and then calculate the required amount of sparge water? If I was to do this, and lets say I need 4G of sparge water would I first add enough back to the MLT to bring volume back up to 1-2 above grain bed (mix/dont mix?) and then begin sparge? I feel I should, but wont I be back to probably only having about 1G of actual sparge water left? This seems like a kind of hybrid sparge method. Is the expectation that I should do this once and calculate for next time I brew this recipe/grain bill in this system?
Lets say I dont collect the runnings and plan to heat an excess of sparge water, are there any efficiency/flavor benefits to having just the right amount of sparge water such that by the time the grain bed is dried out you have just the right volume/gravity?