Mash WAY too thin

[dr0506]

Hey All,

I've read some other threads on this topic but I've seemingly screwed up more than anyone else that has posted . When calculating my liquor volume for my mash today I totally spaced. I was aiming for 1 1/4 quarts per pound of grain but instead totally forgot to divide by four and ended up with a calculation of GALLONS per pound. It's a small batch (3 gallon boil) but I've currently got 5+ gallons of water mashing with around 3 pounds of grain.

I have a 3 gallon boil kettle so I can't physically get all the wort into the pot. Is there anything I can to to compensate for this?

 

[flars]

You may have to boil down twice to get to the volume you want. Check the SG after the mash is complete to see what your extraction is.

 

[dr0506]

Thanks for the suggestion. I sort of went that route and found a stock pot that I am using to boiling all of the wort and then hopefully I can combine the results. Thanks for the advice!

 

[satyrbassist]

That's a heck of a boil down on a stove top. May wanna add extra and pony up to a 3 gallon batch

 

[beersk]

Might be a little tannic. This is why for extract brewing, they say you should steep your steeping grains in about 2 gallons of water instead of full volume. It messes with the pH of the water and will leach tannins. Just a forewarning if you think it tastes off.

 

[flars]

Might be a little tannic. This is why for extract brewing, they say you should steep your steeping grains in about 2 gallons of water instead of full volume. It messes with the pH of the water and will leach tannins. Just a forewarning if you think it tastes off.

Volume of liquor is not really the determinate factor. Tannin extraction is a combination of both high temperature, near 170°F+ and pH about 5.9 and higher.

 

[william_shakes_beer]

If I were you I'd pull off the amount of wort you can handle as a batch, add DME to bring it up to your expected SG, aand proceed with your boil. Repeat as many times as you have fermenters.

 

[beersk]

Volume of liquor is not really the determinate factor. Tannin extraction is a combination of both high temperature, near 170°F+ and pH about 5.9 and higher.

This, I know. I guess I was just resiting an oft quoted piece of advice, especially in extract brewing. Perhaps it's a farce. I did do it once, steeped my steeping grains in full volume, it was ever so slightly tannic...but it might've just been that it was a dry stout too...or it aided in that flavor profile...one or the other.

 

[helibrewer]

Volume of liquor is not really the determinate factor. Tannin extraction is a combination of both high temperature, near 170°F+ and pH about 5.9 and higher.

This is true but a high volume of water with a low volume of grain can drive the pH up because there is not enough grain to buffer the large volume of water.