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Old 02-28-2013, 05:56 PM   #601
matt514
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Jan 2013
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when i add the sparge water and let that sit for 10 minutes, wont that stop the conversion?

 
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Old 02-28-2013, 06:07 PM   #602
matt514
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Jan 2013
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ok, was just reading in How To Brew about how skipping the mashout with oats in the grist could cause a stuck sparge, so what if i mashed the oats seperately on my stove in a mesh bag, then i could skip the mashout?

 
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Old 02-28-2013, 06:10 PM   #603
nickmv
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I brewed this with a 10gal rubbermaid mash tun. Worked just fine. If you need, thin your mash volume. But don't skip mash out.

However, I think you ma misunderstand mashout. In batch sparge, your sparge IS the mashout, so to speak. Use 185-190F water after draining first runnings fully. This will raise the grain temp to mashout temps very quickly.

As far as stuck sparge, I wouldn't worry. As long as you stir properly and get that mixed, you'll be fine. If you're new at all-grain and trying to brew a big recipe, go ahead and accept that you're probably not going to nail your target gravity. But that's OK. Trust me, it'll be fine.

Use Green Bay Rackers calculator (google it) to determine mash volume, which in turn helps determine how full your cooler will get. Always add 1/2-2/3 gal extra to the Rackers figure.
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Old 02-28-2013, 06:11 PM   #604
pabloj13
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I skipped the mashout and the mouthfeel is just fine so YMMV. I batch sparge, though, and it's off the grains pretty fast. Might be different with fly sparge. I used a 10 gallon Igloo and it fit. Keep in mind, depending on your efficiency, you might need to scale back the # of grain. I used 13# of two row for just over 17# total and used 1.1qts/# for the mash and it worked fine.
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Old 02-28-2013, 06:12 PM   #605
pabloj13
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Quote:
Originally Posted by nickmv View Post
I brewed this with a 10gal rubbermaid mash tun. Worked just fine. If you need, thin your mash volume. But don't skip mash out.

However, I think you ma misunderstand mashout. In batch sparge, your sparge IS the mashout, so to speak. Use 185-190F water after draining first runnings fully. This will raise the grain temp to mashout temps very quickly.
Good point. I guess I should say I skipped a separate mashout and sparged with hot water too.
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Old 02-28-2013, 06:15 PM   #606
nickmv
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Yeah, I think people may misunderstand how mashout works with batch sparge.
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Old 02-28-2013, 06:25 PM   #607
matt514
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thanks guys, this is what i wanted to hear, i might just get a few less lbs of 2row and ill just drain the first runnings and go straight to sparge with some hot water.

 
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Old 02-28-2013, 06:39 PM   #608
pabloj13
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Quote:
Originally Posted by matt514 View Post
thanks guys, this is what i wanted to hear, i might just get a few less lbs of 2row and ill just drain the first runnings and go straight to sparge with some hot water.
Yeah you should just use whatever amount of 2 row will get you to the OG based on your system's efficiency.
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Old 02-28-2013, 06:56 PM   #609
matt514
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Jan 2013
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actually im really new to all-grain and i wouldn't even know how to figure out all this efficiency stuff, i just built myself a 10 gallon home depot mash tun and just got a propane burner (bayou sp10) and a 9 gallon stainless pot from AIH. i have a few extra 5 gallon pots to heat up sparge water in too. so thats my system, how would i begin to start figuring out my efficiency?

 
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Old 02-28-2013, 07:13 PM   #610
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ideally you want to add boiling water to raise the temp on your mash to 166-170*F before you take your first runnings.

if you don't, you're pouring off 150*F first runnings that will continue to convert.

but as pabloj13 pointed out, YMMV. worked fine for him without a mashout. i don't mashout on beers that i want really dry, but thicker beers really benefit from getting the first runnings to mashout temps in my experience.
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