Adverage temp loss when doighing in - Home Brew Forums

 Home Brew Forums > Adverage temp loss when doighing in

10-27-2012, 04:51 AM   #1
benzy4010
Recipes

Oct 2011
Posts: 1,136
Liked 8 Times on 8 Posts

What's y'all adverage temp loss when doughing in. Trying to file in my equipment but I'm struggling to get the mash temp right. Seems I always miss and have to add boiling water. What is a good temp to dough in with and stir out dough balls then hit 152. Have a 52 quart Coleman extreme.

10-27-2012, 06:33 AM   #2
nukebrewer
Brew the brew!

Recipes

Oct 2008
Groton, CT
Posts: 5,666
Liked 2865 Times on 1733 Posts

I usually get around and 8-10 degree loss from doughing in. Calculating you strike temp and pre-heating your mash tun will help a lot. Use this formula or an online strike temp calculator to calculate your strike temp.

St = (2. / r)*(t2 - t1) + t2

St = strike temp
r = water/grain ratio in (qt/lb)
t2 = desired mash temp
t1 = starting temp of grain
__________________
The only thing more asinine than stupid rules is the enforcement of rules simply because they are the rules.

Inhopsicated: A Beer Blog

10-27-2012, 06:52 AM   #3
seabass07

Recipes

Apr 2011
Seattle
Posts: 1,324
Liked 158 Times on 113 Posts

I've found that I lose about 5F from stirring during dough in. So I add 5F to the infusion temp that I get from beersmith. That temperature is in a preheated mashtun. I hit it pretty much every time now.
__________________
Fermenter 1: Beer
Fermenter 2: Beer
Fermenter 3: Not Beer
Fermenter 4: Beer

10-29-2012, 12:17 PM   #4
beergolf

Recipes

Jan 2011
collingswood, nj
Posts: 6,038
Liked 1232 Times on 838 Posts

I use this calculator. Works pretty good for me.

http://www.rackers.org/calcs.shtml

10-29-2012, 12:23 PM   #5
Yooper
Ale's What Cures You!

Recipes

Jun 2006
UP of Michigan, Winter Texan
Posts: 69,885
Liked 8090 Times on 5646 Posts

My grain is pretty cold (from the basement) so I lose about 11-12 degrees when I add the grain to the strike water.

I lose a lot of heat initially due to the cooler sucking out some of the heat from the water, so I start with 180 degree water and let it cool to 164 and then add the grain. This gives me 153, in a 5 gallon batch. It cools more in a 10 gallon batch, so my strike water is usually 166.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

10-29-2012, 01:13 PM   #6
Mojzis
Recipes

Jan 2012
Rochester, NY
Posts: 1,279
Liked 152 Times on 107 Posts

For 5 gal batches I have been striking at 174. After stirring I end with 152-153. However my grains are cold (~62F), and so is the mash tun, I don't pre-heat. For 2.5 gal batches I strike closer to 180, since I lose a lot of heat from the dead space and extra volume.

10-29-2012, 01:22 PM   #7
k47k
Recipes

Mar 2010
NY
Posts: 610
Liked 31 Times on 28 Posts

My heat loss is in line with Yooper's. maybe 11-15 depending on grain temp and grain bill. my grain is usually in the low to mid 60s.

10-30-2012, 02:10 AM   #8
Phunhog
Recipes

Sep 2008
Posts: 2,061
Liked 180 Times on 135 Posts

I usually calculate out 13 degrees of heat loss. It is probably closer to 11 but would rather over shoot the temp a degree or two. A little easier to stir and get the temp down than heat the mashtun in my experience.
__________________
Check out my nanobrewery!

10-30-2012, 03:07 AM   #9
Xpertskir
Recipes

May 2012
Morgantown, Wv
Posts: 2,224
Liked 455 Times on 293 Posts

Use a calculator(beer smith, the aforementioned rackers one, or anyone you find with google) and add 3-5 degrees to the temp. Then just stir until its where you want it.

10-30-2012, 07:50 AM   #10
stillbrewin
Recipes

Jan 2012
st paul, mn
Posts: 46
Liked 2 Times on 2 Posts

I find that I have a pretty rapid heat loss in the 1st 10 minutes. My grains are cold and I don't preheat. When I first started AG I would take my temp and adjust with hot or cold water right after dough in. Now I wait about 10 minutes and then adjust. I think it may be that the cooler and grain take a bit of time to settle in. Anyone else do this?