jacksonbrown
Well-Known Member
If you're doing a mash out and raising the temp to 170, do you leave your mash in, add hot water and let it sit for 10 min? Or do you take first running, then mash out?
If you're doing a mash out and raising the temp to 170, do you leave your mash in, add hot water and let it sit for 10 min? Or do you take first running, then mash out?
If you're doing a mash out and raising the temp to 170, do you leave your mash in, add hot water and let it sit for 10 min? Or do you take first running, then mash out?
Not having to add extra H2O for mashout also leaves more volume for sparging, which helps with efficiency.
Add the mashout water to the main mash, stir well, let sit 10 mins, vorlauf, drain.
In addition to increasing the temp of the mash, adding mashout water increases the water:grain ratio of the first runnings. This increases extraction and therefore efficiency. I read this in a reputable book; I'll try to find the citation when I can.
Using a cooler MLT shouldn't stop you! You can still use a heat exchanger in your hot liquor tank, or you can (in)direct fire with steam.It sounds like you have a pretty nice setup. Some buddies of mine brew that way and they love it. I'm just using a cooler MLT.
#1 three discrete runnings (full drain, batch/drain, batch/drain). I normally get 90% doing this.
#2 two discrete runnings (predrain mashout infusion/drain, batch/drain). 86% typical
In method #1 you first drain the MLT. Then using sparge water hot enough to raise the mash up to 168º (maybe like 180-190º) you perform two equal batch sparges.
In method #2 you add the mashout infusion, drain the MLT, and then perform a single sparge with 170º water.
In method #1 you first drain the MLT. Then using sparge water hot enough to raise the mash up to 168º (maybe like 180-190º) you perform two equal batch sparges.
In method #2 you add the mashout infusion, drain the MLT, and then perform a single sparge with 170º water.
In method #1 you first drain the MLT. Then using sparge water hot enough to raise the mash up to 168º (maybe like 180-190º) you perform two equal batch sparges.
In method #2 you add the mashout infusion, drain the MLT, and then perform a single sparge with 170º water.
Are you using any kind of software to help you estimate your needed volumes or are you calculating every batch by hand? It took a few runs with Beersmith to get some of the parameters for my system dialed in, but since then I can nail the temps and volume - usually the final volume is within 1 qt of my target. Brewing software is worth every $0.01 IMO!My last 3 AG batches I have been having issues with the amount of wort I have been collecting. The one time I had way to much and the next 2 times I did not have enough. This last time I added the strike water let it site for 60 mins, drained it, then added 1 small batch of 180F water let it sit for 20 mins and drain, then repeated that step. It seems to have come out ok. I still managed to collect to much but I just boiled for 90 mins to get rid of the excess. Some day ill get it right. Its really frustrating and makes me wanna go back to extract
My last 3 AG batches I have been having issues with the amount of wort I have been collecting. The one time I had way to much and the next 2 times I did not have enough. This last time I added the strike water let it site for 60 mins, drained it, then added 1 small batch of 180F water let it sit for 20 mins and drain, then repeated that step. It seems to have come out ok. I still managed to collect to much but I just boiled for 90 mins to get rid of the excess. Some day ill get it right. Its really frustrating and makes me wanna go back to extract
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