brackbrew
Well-Known Member
I just got done reading the other thread about rewster's first mini-mash, but didn't really get the answer I was looking for, so here's the question...
I'm about to do my first mini-mash with the Sam Adams Cream Stout clone from BC, but rather than use BC's assumption of 100% mash efficiency, I'm using Chris Colby's ratio of subtracting 0.53 lbs of DME for each pound of 2-row pale malt used in the mini-mash.
In a roundabout way, I guess my question is, are there any extra or special consideration to think about when trying to successfully complete a mini-mash?
I know consistent temperature is important, I also pH is important (and linked with the amount of water you use and the amount of water you rinse with). That, however, is where my knowledge stops. Thanks for your help.
I'm about to do my first mini-mash with the Sam Adams Cream Stout clone from BC, but rather than use BC's assumption of 100% mash efficiency, I'm using Chris Colby's ratio of subtracting 0.53 lbs of DME for each pound of 2-row pale malt used in the mini-mash.
In a roundabout way, I guess my question is, are there any extra or special consideration to think about when trying to successfully complete a mini-mash?
I know consistent temperature is important, I also pH is important (and linked with the amount of water you use and the amount of water you rinse with). That, however, is where my knowledge stops. Thanks for your help.