thebeerisgood
New Member
Hi All,
First post ever, been gaining a lot of useful advice from this site over the last 6 months when I started brewing for the first time...
I'm brewing on a Sabco Brew Magic, and am having trouble with extracting all of the sugars from the mash when I sparge. Typically when the kettle is full, I'm still left with around 5P-8P.. it seems like a waste. Below is a typical process for the mash/lauter/sparge
1. Typically using around 35-45lbs of grist in mash tun.
2. Doughing in with Hot Liquor at about 170F, with around 8-12g
3. After goods are in and a gentle stir, I let it recirc for around an hour, until the sugar reading on the digital refrac isn't rising anymore
4. Mash out Temp of 170.
5. Not sure of sparge rate, but have tried 30 minute sparges, up to 60 min with pretty much the same results.
6. Sparging with 180F liquor, as I've noticed that with a thermometer sitting in the mash, that it only gets to about 168-170F.
Am I just using too much grain? The crush seems fine, but I'm a novice when it comes to crush.
Any thoughts? Thanks for the help!
First post ever, been gaining a lot of useful advice from this site over the last 6 months when I started brewing for the first time...
I'm brewing on a Sabco Brew Magic, and am having trouble with extracting all of the sugars from the mash when I sparge. Typically when the kettle is full, I'm still left with around 5P-8P.. it seems like a waste. Below is a typical process for the mash/lauter/sparge
1. Typically using around 35-45lbs of grist in mash tun.
2. Doughing in with Hot Liquor at about 170F, with around 8-12g
3. After goods are in and a gentle stir, I let it recirc for around an hour, until the sugar reading on the digital refrac isn't rising anymore
4. Mash out Temp of 170.
5. Not sure of sparge rate, but have tried 30 minute sparges, up to 60 min with pretty much the same results.
6. Sparging with 180F liquor, as I've noticed that with a thermometer sitting in the mash, that it only gets to about 168-170F.
Am I just using too much grain? The crush seems fine, but I'm a novice when it comes to crush.
Any thoughts? Thanks for the help!