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Old 06-04-2008, 05:37 PM   #1
Wild Duk
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is there a rule of thumb on grain to water ratio if i'm steeping grains for a mini mash recipe?

thx


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Old 06-04-2008, 06:17 PM   #2
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For a true mash where you are seeking enzyme conversion, about 1.5 quarts per pound works well, plus or minus .25 a quart. In a full all grain batch, I tend to use 1.3 qt/lb.

If you are just steeping, I tend to go thinner -- about 2 quarts per pound. But it also depends on how much you are planning to sparge.


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Old 06-04-2008, 06:19 PM   #3
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The byo article on countertop mashing uses 1.25 quarts/pound. That's what I've pretty much used as well...Beersmith usually tells me the same thing.
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Old 06-04-2008, 06:19 PM   #4
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thanks. the recipe has 4.25 pounds of grains @ 155 for 45 minutes.
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Old 06-04-2008, 07:26 PM   #5
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A gallon and a half or so will be fine. Remember that the water itself needs to be a bit hotter than 155 to compensate for the heat the grain will take. Something like 164F is probably about right.
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Old 06-04-2008, 07:33 PM   #6
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Quote:
Originally Posted by Bobby_M View Post
Remember that the water itself needs to be a bit hotter than 155 to compensate for the heat the grain will take. Something like 164F is probably about right.
Bobby's right. I use this strike water temp calculator.

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

You measure the temp of your grains, and imput the desired mash temp, and it tells you how hot to heat your water.
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Old 06-04-2008, 07:52 PM   #7
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how do you measure the temp. of the grains. just room temp?
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Old 06-04-2008, 07:54 PM   #8
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how do you measure the temp. of the grains. just room temp?
Stick a thermometer in them, of course.



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