bernerbrau
Well-Known Member
OK, here's how I did the mash for my first All-Grain batch.
First, I added the 180F strike water to the tun, closed the lid, and let it cool to 165F. I doughed in and added some ice to get the mash temp down to 153F.
After an hour I vorlaufed 2 quarts twice and lautered as much of the wort from the tun as I could get.
I then added my first batch of 180F sparge water, recirculated 2 quarts twice again, and lautered. When it stopped running, I started stirring to get the wort to flow again. I repeated this same process for the remaining sparge water.
After reading Palmer again, it seems like I should have just added the sparge water directly without disturbing the grain bed, recirculated, and THEN lautered. And when I tried to get the flow going again, I should have added additional sparge water and let the grain bed settle again.
Is this right? Did I mess up? I'm willing to bet my beer will be fine but how will improving my methods affect my efficiency?
First, I added the 180F strike water to the tun, closed the lid, and let it cool to 165F. I doughed in and added some ice to get the mash temp down to 153F.
After an hour I vorlaufed 2 quarts twice and lautered as much of the wort from the tun as I could get.
I then added my first batch of 180F sparge water, recirculated 2 quarts twice again, and lautered. When it stopped running, I started stirring to get the wort to flow again. I repeated this same process for the remaining sparge water.
After reading Palmer again, it seems like I should have just added the sparge water directly without disturbing the grain bed, recirculated, and THEN lautered. And when I tried to get the flow going again, I should have added additional sparge water and let the grain bed settle again.
Is this right? Did I mess up? I'm willing to bet my beer will be fine but how will improving my methods affect my efficiency?