Beersmith app - mash out vs. fly sparge

[bcmeyer]

Hello everyone. I'm currently in the middle of my first all grain batch! I'm using beersmith 2 and the iPhone app. I'm confused on why there's a mash out with 8 quarts at 202 F and then my fly sparge at 168 F with 8 quarts. Does anyone know what this means? Should I just fly sparge with 16 quarts at 168 F?

 

[USAFSooner]

The mash out with the 202 water will bring your mash temp up to 168. Let it sit for 10 min, vorlauff then fly sparge during laturing.

 

[PLOVE]

Mashout is an addition of hot water to raise the mash temp to 168+ and denature any amylase (alpha/beta). You should hold at 168 for 10-15 min and then start sparge. Sparge is the remaining 168 water needed such that you collect your final amount of wort with the correct preboil OG.

Hope this helps!

 

[PLOVE]

USAFSooner beat me to it. Same idea. BS is calculating the total amount of water needed throughout the various additions (mashin, mashout, fly sparge) so that you'll get the correct preboil volume minus water retained by grain. Usually pretty accurate in my experience.

P

 

[501irishred]

BTW - You can choose to use a mash out or not depending on what mash profile you pick out. If you pick say a "single infusion, medium body, no mash out", BS will assume Fly sparge and will include all needed water in mash in and sparge only.

 

[bcmeyer]

Awesome! Thanks for the help guys it definitely threw me off guard. I had seen someone do all grain before but they only fly sparged. So seeing that step in Beersmith confused me.

BTW - You can choose to use a mash out or not depending on what mash profile you pick out. If you pick say a "single infusion, medium body, no mash out", BS will assume Fly sparge and will include all needed water in mash in and sparge only.

Oh ya, I see it now. I guess I should have looked into those mash profiles more carefully. It's hard to see the full name on some of them.