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View Poll Results: Do you Mashout with your batch sparging?
Mashout, heck yeah! 24 37.50%
Holls no! 24 37.50%
Nader~ 16 25.00%
Voters: 64. You may not vote on this poll

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Old 10-29-2007, 02:17 PM   #1
brewt00l
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Do you mashout?

I decided to include a mashout in my last two AG brews for kicks and wound up with lower efficiency than usual. The mashout step was the only variable that changed in the process...next week I am going to eliminate it and see if my numbers return to normal.

 
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Old 10-29-2007, 02:28 PM   #2
Ó Flannagáin
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Had to vote for nader. I do sometimes, don't others. Depends on my mood and the beer I"m brewin.

 
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Old 10-29-2007, 02:29 PM   #3
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Quote:
Originally Posted by brewt00l
Do you mashout?

I decided to include a mashout in my last two AG brews for kicks and wound up with lower efficiency than usual. The mashout step was the only variable that changed in the process...next week I am going to eliminate it and see if my numbers return to normal.
How did you heat the mashout?
Were your measurments accurate for the volume?

A mashout should extract more sugars not less. This also makes more volume if you add hot water so you would have less gravity from doing that and it must be considered and compensated for if need be.
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Old 10-29-2007, 02:30 PM   #4
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I don't bother with a mashout. The sparging is pretty quick and the wort goes straight on the burner afterwards anyway.
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Old 10-29-2007, 02:37 PM   #5
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I also put the mash straight to the burner, so I don't bother with the mashout.
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Old 10-29-2007, 02:45 PM   #6
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I almost always do a mashout now. It improves my batch sparge efficiency by about 7 or 8 points, and makes for easier lautering. If I don't have room, time, inclination, etc. for a mashout, I will definitely raise the temp of my sparge water to get the grains as close to 170F as possible -- that works well, too.

 
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Old 10-29-2007, 02:46 PM   #7
brewt00l
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Quote:
Originally Posted by WBC
How did you heat the mashout?
Were your measurments accurate for the volume?

A mashout should extract more sugars not less. This also makes more volume if you add hot water so you would have less gravity from doing that and it must be considered and compensated for if need be.
I heated the mashout water separately and added 'till the mash hit temp. I then subtracted that volume from my sparge water and proceeded as normal.

My typical process is mash in @ 1.25Q/LB, 60 m sac rest, drain, add sparge @168/10 minutes & drain. I net 79% and it's been smooth sailing. I am guessing that I am getting additional conversion during that sparge (unless there is an issue with the crush since I get it pre-milled from the same place each time). I am curious to see how the next brew goes.

 
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Old 10-29-2007, 02:48 PM   #8
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I don't mash-out most of the time, but I do sparge with fairly hot water (175F). I use pH5.2 to avoid tannins.
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Old 10-29-2007, 03:04 PM   #9
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I've been using my pump to recirculate while slowly heating my keg MLT for a mashout. It also accomplished the vorlauf. The funny thing is I notice the mash temp drop before it starts to rise again. Go figure.
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Old 10-29-2007, 03:09 PM   #10
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If I have the room in the tun, I'll mashout with 1 gallon of boiling water. You don't want to overdue the mashout volume because you want to leave room (portion of your total runnings) for a good sparge volume. Note: I'm a batch sparger and consider this infusion ONLY for raising the temp to promote sugar soluability. It has nothing to do with the traditional purpose of halting conversion.
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