Compenzation for false bottom

I have a Sanke mash tun that has a Sabco false bottom in it. There are about 4 quarts of space underneath the false bottom (where water is not in direct contact with the grain).

When I am calculating my "mash ratio," am I calculating the thickness of the mash itself (above the false bottom), or simply the water-to-grain ratio in my mash tun?

 

Are you doing anything like herms/rims? I think one of the drivers for watching the volume so closely is helping to calc your sparge volumes




Sorry. I mis-spoke. I meant to question your sparge method and not the heating method

 

I add the volume under my false bottom to the mash water volume. Then adjust your sparge water accordingly.

 

Calculate your strike water at 1.25 qts/lb (or 1.5qts/lb) and then add one extra gallon.

 

Ok so the water I add to the mash I subtract from the sparge water?

 

Yes that's right.

 

Thanks bobby, Love your videos btw

 

I don't include the water under the false bottom because it has nothing to do with the mash thickness. I do subtract it from my sparge water.

 

Bobby, I bought your TC radius bulkhead and an heating element. It is even cooler than in the picture. I'm mounting it in my HLT. I'll let you how it goes.

Thx

 

It has nothing to do with the perceived mash thickness, like how it feels to stir. However, it's enzymatically and chemically part of the mash.

 

Agree, since most of the enzymes are in the thin portion of the mash, I'd think it would have an effect on conversion rate?

 

Yes, that is correct. The thickness of the mash relates directly to the enzymatic power of the mash. If your mash is too thick there is less enzymatic action. This does not mean that the thinner the mash the stronger the enzymatic action will be or that all mashes should be the same. The mash process is not a straight-forward process, there are many steps depending on how complicated you want to be and what style you are brewing and the specs/quality of the ingredients used. My advice to any new brewer is to read everything thing you can, brew as much as you can and brew with experienced brewers. Also, join a brew club.