When calibrating a mashtun in Beertools Pro, should it be done with water only or during an actual mash. The reason I ask is that I had the following situation last weekend while brewing.
The recipe called for a protein rest at 122deg. I poured the strike water at the calculated temperature into my 10gal cooler mashtun and added the grain. I was within 1deg of the target. I was pretty happy with this. However, when I added the second infusion of an additional 2 gallons for the sac rest at the calculated temperature, I overshot the 154 degree target by 6 degrees and had to stir 6 minutes to get back down.
My calibration test was 179deg strike, 172deg after 5 minutes, 164deg after 65 minutes. This resulted in a calibrated heat capacity of 4,833j/k, and a heat transfer of 2.68 w/m2 k. Does this sound right?
The recipe called for a protein rest at 122deg. I poured the strike water at the calculated temperature into my 10gal cooler mashtun and added the grain. I was within 1deg of the target. I was pretty happy with this. However, when I added the second infusion of an additional 2 gallons for the sac rest at the calculated temperature, I overshot the 154 degree target by 6 degrees and had to stir 6 minutes to get back down.
My calibration test was 179deg strike, 172deg after 5 minutes, 164deg after 65 minutes. This resulted in a calibrated heat capacity of 4,833j/k, and a heat transfer of 2.68 w/m2 k. Does this sound right?
