- Dec 27, 2007
- Reaction score
What the general consensus on the specific heat of grain. I have all the other variables, just need c of grain.
So I think you can use that on its own or use it calculate the specific heat of grain in the exact form you want.Initial Infusion Equation:
Strike Water Temperature Tw = (.2/r)(T2 - T1) + T2
r = The ratio of water to grain in quarts per pound.
T1 = The initial temperature (¡F) of the mash.
T2 = The target temperature (¡F) of the mash.
Tw = The actual temperature (¡F) of the infusion water.
I have a HERMS system, so everything is at temp at the same time. But, what I did before when using a cooler..... if I needed to strike with 169F water, I would heat my water to 175F, dump it in the tun, leave the lid off and stir until it cooled to 169F. Then stir in the grains. I normally hit my temps dead on.Now how would you also deal with the temp of the tun?
<I use BS but I still like to know>
So when it says "temperature of grains" it pretty much means room temperature, right? Why would they be any colder or hotter than room temp?That is the temp of the grain.
Grain temp: 65
Mash target: 155
So you would use around 169F water.
I think I noticed this when I tried to 'condition' my malt once. I wondered if it was fermenting a bit. I just know when I took the lid off later it felt warmer than when I had hand stirred it.Because you stored them in your unheated/un airconditioned garage over night?
Another aspect of this that most overlook is striking heat. As the grains take up water they give up heat. How much temperature rise this results in varies for not detectable to a few °F.