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Old 06-18-2012, 09:14 PM   #1
djsasser
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Jun 2012
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Working on a Austin Home-brew Kalamazoo Brown. Instructions say to soak grains in 2 gallons of water at 155. My question is would the process be ruined if we increased the soak to 3.5 gallons? Our kettles thermometer is above the 2 gallon mark. Novice brewer, all suggestions welcomed. Thanks!
Donnie

 
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Old 06-18-2012, 09:29 PM   #2
Klickmania
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Feb 2012
Cowpens, SC
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Why not unhook the thermometer and check the temp as it's climbing to the strike temp (usually upper 160's*F), take it off the heat once it does so and add the grains. Stir it for a little to make sure there's no dough balls then put the lid on, wrap it in a towel and check the temp 5-10 min later. Or even use a smaller pot for the steeping grains? Most people have a stock pot of sorts laying around.

 
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Old 06-18-2012, 09:30 PM   #3
mr_bell
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Apr 2008
Chicago, Illinois
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How many pounds of grain?

 
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Old 06-18-2012, 09:45 PM   #4
djsasser
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Jun 2012
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Quote:
Originally Posted by mr_bell
How many pounds of grain?
Just over 4 lbs

 
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Old 06-18-2012, 09:53 PM   #5
mr_bell
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Apr 2008
Chicago, Illinois
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Personally I would mash that with 1.5 gallons (1.5 quarts per pound). You could do 2 quarts/pound, which gives you the 2 gallons. I'm not the expert on mash dynamics, but 3.5 gals sounds like too much water. Do you have an instant read probe thermometer (for cooking) that you could use? That's what I use, they are relatively cheap.

 
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Old 06-18-2012, 10:01 PM   #6
djsasser
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Jun 2012
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Quote:
Originally Posted by mr_bell
Personally I would mash that with 1.5 gallons (1.5 quarts per pound). You could do 2 quarts/pound, which gives you the 2 gallons. I'm not the expert on mash dynamics, but 3.5 gals sounds like too much water. Do you have an instant read probe thermometer (for cooking) that you could use? That's what I use, they are relatively cheap.
We have all of that. Just was curious about the amount of water and how it would or could change the dynamics of the beer. Thanks for your help!

 
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Old 06-18-2012, 11:14 PM   #7
opusx11
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Aug 2009
Edmonton, Canada
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I too was curious about this when I started doing partials/minis. It has to do with the pH levels getting out of range and that could extract tannins from the grain husks that you more than likely do not want in the wort ( see here: http://www.homebrewtalk.com/f36/part...h-water-87951/)

 
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