Mashing in the oven instead of a tun - Home Brew Forums
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Old 06-09-2008, 01:10 PM   #1
Tax779
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Much of what I have read about all grain mashing is that it is done using a converted cooler as a mash tun. Would just placing the mash in an oven at 150 degrees be as good or a better solution? Seems like you could hold a steady temp more effectively this way.



 
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Old 06-09-2008, 01:21 PM   #2
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That's the old school way.

From the googles. (hint hint)
http://www.howtobrew.com/section3/chapter16-1.html
http://byo.com/mrwizard/777.html
http://www.bodensatz.com/staticpages...age=first-mash
http://www.humpsbrewing.bluegosling....8/all-grain-1/
(with the cool picture)



And from our own search

http://www.homebrewtalk.com/archive/...p/t-59598.html

I believe it's also mentioned in Papazian


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Old 06-09-2008, 01:30 PM   #3
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My oven thermostadt only goes down to 170F, otherwise it's reasonable. The truth is, a cooler mash/lauter tun has even more utility because it hold temp really well and you're not using any energy over that length of time. I suppose you could install a separation medium in a oven based mash tun but I would think most people transfer to a standalone lauter tun for sparging. Too much work for me.
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Old 06-09-2008, 01:43 PM   #4
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The range and accuracy of the ovens thermostat is an issue, but the real reason I never tried it is because Ive never had an oven big enough to fit a 48qt stock pot.

 
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Old 03-21-2011, 05:16 PM   #5
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It seems it would be easier to use an oven mash for a 5 gallon batch. As long as you test the accuracy of the oven's thermostat.

Can't imagine it cranks your energy bill up that much unless it's your day job. Which as that point why would you use the oven?

 
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Old 03-21-2011, 06:27 PM   #6
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Holy thread bumping, batman.
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Old 03-21-2011, 07:13 PM   #7
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I remember reading an article on this and checking my oven and it doesn't go below 300f....
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Old 03-21-2011, 07:15 PM   #8
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Also most ovens fluctuate greatly. If your oven is set to 148 it's probably not going to stay there consistently. It's going to like drop into the 130s then over heat to the 150s.
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Old 04-11-2011, 08:18 PM   #9
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just did a partial mash using this technique for the first time - 3.5 pounds of grain in 1 1/2 gallons water heated to 165 (154 deg after adding / mixing grain). heated oven to 170 and when I put the kettle in (actually 2 - 5 gallon SS pots) turned off the heat. 60 minutes later the temp was 153.5. used paint strainer bag and sparged each with 1 1/2 gal water at 170 deg

 
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Old 01-14-2012, 05:41 PM   #10
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I just tried this with a full mash (feel the burn in those biceps, baby). I got the mash (11# grain) up to 155 on the stovetop and pre-heated the oven to 170f (lowest possible). Turned off the oven and put the mash tun w/ lid into the oven. Used the dial thermo on the front of it to track the temp. It was 155F for the first 30 minutes, then dropped to 154F after 45 minutes. After 60 min, it was down to 152F. I guess I could have bumped the oven back on at 30 min to keep things more constant.

Funny thing, I just started using the old pipe-bomb style RIMS which does a great job holding the exact temperature in the heating chamber, but isn't easily controlled in the tun where you want it to be precise. I've tried constantly stirring the mash with the old ice-cream machine turned brew tool as well as adding supplemental heat underneath the tun. Nothing seemed to hold the temp as steady as simply wrapping the tun with an old sleeping bag, but I'm not a big fan of putting anything flammable on the stovetop even when I'm 100% sure everything is turned off.

Anyway, this oven mashing will be my go to method until I graduate above 5 gllon batches. I don't see that happening anytime soon since I can't seem to drink what I already have brewed fast enough (got a Bock, Stout, Blonde and IPA in the fridge and a tripel IPA waiting in the "cellar"). PROST!



 
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