GIusedtoBe
Well-Known Member
I see recipes that call for this and some that don't. Obviously your sparge water will end any conversion but it will be at conversion temp for longer. Is this step necessary?
Thanks,
Al
Thanks,
Al
Not unless you're fly sparging..
3, 2, 1, countdown to when a batch sparger will post that they've seen an efficiency increase by doing it.
I didn't used to do a mashout, and my gravities were always VERY low. For instance, Pale Ale est. FG: 1.012, but actual FG was 1.008.
Oh yeah, when I sparge with 185F water my efficiency is about 75-78%. When I use 165F water for my sparge, my efficiency is between 65-70%.
Dont' know how i missed that...but you my friend may have just catapulted me into the next level of brewing Nirvana. Thanks.
i seem to benefit from a mash-out...i do a single batch sparge.
Also, I've heard of some people doing a mini decoction mash. In other words, they'll take a gallon of the runnings from the mash--bring to a boil, add back to the mash tun, then sparge at 175 or so. Thoughts on this?
Yup, and I contend that the first part there is based on the second part.
If you're willing to double batch sparge, a hot sparge of 185F is accomplishing the same thing as a mash out so there's no worry about not halting conversion. The reason the mashout is important in fly sparging is due to the fact that the sparge takes so long. You need to "flash" denature the enzymes prior to running off for 60+ minutes. In batch sparging, your bed gets up to the mid 160's within 10 minutes anyway.
I think that there is a "yes, but" in there... The grainbed does get up to mid 160's within 10 minutes, but at that point you've already drained 60-65% of your sugars into the boil pot where they sit and cool in the presence of soluble enzymes.
Unless you have two burners and can apply heat to the wort as it's being collected while heating more batch sparge water, you might derive benefit from mashing out, especially if you're looking for a higher FG.
I smell an experiment in the air.
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