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Old 02-07-2011, 01:13 AM   #1
ancapgeko
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Default Newbie process advice

So I'm gearing up for my first all grain batch and would like some tips on my projected process. Any advice would help.
First, my equipment:
(1) 8 gallon aluminum pot
(2) 2 gallon pots
"zapap" bucket style lauter tun
I'll be using the big pot as both my mash tun and brew kettle and the smaller pots as HLT's.
Process steps:
1. Bring appropriate amount of water to 120 F (water amount dependent upon recipe) add grains and stir for dough-in/protein rest for 20 min
2. Heat to 148 F for saccarification rest for 60 min or until conversion complete.
3. Dump pot into "zapap" lauter tun, vorlauf and start fly sparging with 170 F water from HLT's.
4. Stop when desired pre-boil volume is reached.


See any problems with the process? Any help will be appreciated. Thanks.


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Old 02-07-2011, 01:52 AM   #2
RM-MN
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With better control of the malting process, today's grains won't benefit much from a protein rest so you can streamline your process by eliminating that step. You may or may not want your scarification rest temperature to be a little higher. Higher temperature will cause some of your sugars to end up as longer chain and unfermentable, giving your beer more body. I tend to look for 152-154 but I may be doing it all wrong.


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Old 02-07-2011, 02:15 AM   #3
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I agree. Skip the protein rest. You can mash in for 148. But I would only stay there for 20 min., then go to 156-160. You will get better mouthfeel. Then, heat it to 168 to mash out. Then move it to the zap pap and lauter.
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Old 02-07-2011, 01:41 PM   #4
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the 148 is toward the low end of mash temps.
but what style of beer is it?
If that is what the recipe calls for I would think about what you want out of the finished beer before changing it.
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Old 02-07-2011, 01:49 PM   #5
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I tend to like beers that are on the lighter side (mouth feel wise) hence the 148. I also have alot of unmalted wheat that I need to use up or it will go to waste, that's the reason for the protein rest. Additionally, Brad Smith recommends a protein rest even for modern malts. Thanks for the responses guys.


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