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Old 05-13-2009, 09:25 PM   #1
mcjake
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Default How much grain can my mash/lauter tun hold?

I have a five gallon cooler mash/lauter tun and I've been looking at some recipes that call for 15 pounds of grain. How much grain can I realistically mash with my current set up?


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Old 05-13-2009, 09:32 PM   #2
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someone posted this link previously. I use it all the time. Scroll down and look for "Can You Mash It?"

Green Bay Rackers--Mash Calculators

good luck


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Old 05-13-2009, 09:32 PM   #3
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Check this out:
Green Bay Rackers--Mash Calculators

But the short answer is no, you can't do 15lbs in a 5 gallon cooler. I think I've maxed out at around 12 or 13 lbs in my 5 gallon. Quickly upgraded to a 10 gallon.
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Old 05-13-2009, 09:38 PM   #4
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Quote:
Originally Posted by mcjake View Post
I have a five gallon cooler mash/lauter tun and I've been looking at some recipes that call for 15 pounds of grain. How much grain can I realistically mash with my current set up?
At 1.25 qt/lb of grain, ~12 lbs is your limit. I used to mash up to 15 lbs in a 7 gallon stock pot.
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Old 05-13-2009, 09:41 PM   #5
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12 pounds is about the practical maximum. Some go for 14 pounds, but that is pushing it IMHO. I only go up to 11 pounds, myself. If my gravity comes out light, I add a dab of DME or corn sugar.
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Old 05-13-2009, 09:46 PM   #6
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Quote:
Originally Posted by lamarguy View Post
At 1.25 qt/lb of grain, ~12 lbs is your limit. I used to mash up to 15 lbs in a 7 gallon stock pot.
If I mashed 15 pounds in a stock pot how would I lauter? Slowly transfer it into my 5 gallon cooler while collecting the wort?
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Old 05-13-2009, 09:48 PM   #7
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Originally Posted by Cpt_Kirks View Post
12 pounds is about the practical maximum. Some go for 14 pounds, but that is pushing it IMHO. I only go up to 11 pounds, myself. If my gravity comes out light, I add a dab of DME or corn sugar.
I have allergies to DME and LME so that is pretty much out of the question. I'm not sure what that's all about. But my LHBS said that they sometimes use lemon juice or citric acid to preserve them. And yeah, I'm allergic to lemon and lime juice.
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Old 05-13-2009, 11:52 PM   #8
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Quote:
Originally Posted by mcjake View Post
I have allergies to DME and LME so that is pretty much out of the question. I'm not sure what that's all about. But my LHBS said that they sometimes use lemon juice or citric acid to preserve them. And yeah, I'm allergic to lemon and lime juice.
Just another reason why extracts should be labeled with ingredients.

I dont know if there is citric acid in extracts, but if your body knows it knows.

Back on Topic...
I use a 36 qt rectangular Igloo and I've mashed 15 lbs with room to spare.
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Old 05-14-2009, 01:26 AM   #9
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I've had 13 1/2# at 1 qt per lb. I could probably has squeezed another 1/2# in there (I was up to within 1 inch of the top).
15# is over the top quite literally.

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Old 05-14-2009, 02:53 AM   #10
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Quote:
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If I mashed 15 pounds in a stock pot how would I lauter? Slowly transfer it into my 5 gallon cooler while collecting the wort?
I guess it depends on if you fly sparge or batch spage. Fly sparging would require you to time the in and the out. Batch sparging would just require you to do as many as it took to hit your volumes without overflowing your MLT.


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