How big a batch of Double Bock are you trying to do and how much grain are you using? Don't forget that you'll have some absorption by the grains in the mash, around 10-15% of your water if you do 1.35-1.5 qts/lb.
I'm ordering 4 batches worth of grains for the next few weeks, hoping to use this method. My batches will be small 2.5G Oatmeal Stout, 1.5G Hefe, Double Bock, and Saison. I assume this will work at these scales? And would using a small 2 gallon rectangular cooler and a grain bag be OK for the mash?
I'm calculating about 1.5 gallons of mash water for my 5lb Double Bock, then 1 gallon sparge and then boil down?
I don't think 1.5 gallons of water + 5 lbs of grain will fit inside a 2 gallon container.
Yeah, it will. 5 lb with a 1.2:1 ratio (6 quarts water) will take 1.9 gals of space. Close, but it'll fit.
and when you consider the space the bag takes up and allowing the mash to be stirred, it's not enough space.
First off, thanks to Deathbrewer for such an inspiring how-to. I just finished brewing up an oatmeal stout with 12 lbs of grain. It wasn't pretty, but it got the job done. I'm more of a learn by doing (screwing up) type person, so next time I'm sure it'll be 1000 times better.
When you dough in, does your temperature vary pretty severely in different areas of the pot? I had some areas reading 150F and I'd move the thermometer to some other spot and hit 162F. No amount of stirring seemed to solve the problem. My thermometer has been pretty reliable in the past, so I doubt it's an issue now. After about 30 minutes it all seemed to equilibrate at my target temp.
Do you wait until the temperature is fairly constant throughout and then begin your "60 minute" mash? Or do you just happen to hit it right on from the start? I add my grains to the water, not the other way around, if that helps anybody figure out what I'm doing wrong....
I took tea-bag a little too literally. I actually dunked the bag repeatedly for 5 minutes. I also mashed for only 45 minutes. I'm confident that next time I can get higher efficiency that 60%. Thanks for the great write up!
Don't dunk the bag. Let it sit. 45 minutes should probably do it, but 60 minutes will ensure better conversion. Also, let it sit in the sparge water for 10 minutes after stirring. This will help extract more from the grains.
Just a question--if I do a mini-mash like that 2.5 gal. how much water should I sparge with, or doesn't it matter? I know I'll steep my grains in 1.25 qt per lbs. of grain...but I'm not sure how much to steep in, or what my overall boil will be.
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