Im taking the leap from extract to AG brewing today and I am very excited to try mashing for the first time. Before I ask any questions heres some information about the recipe and mashing equipment that I will be using.
Three Floyds Zombie Dust Clone (found here on HBT)
Batch size: 6 gal
Preboil volume: 7.5 gal
14.4 lb grain
Estimated OG: 1.065
Target mash temp: 154 F for 60 minutes
10 gallon mash tun
10 gallon HLT
My first question is what mash thickness should I use ? The instructions that came with my mash tun recommend 1 quart of water for every pound of grain. That seems a bit too thick to me.
My next question is how exactly to sparge using my liquor tank. I understand the purpose of the process, to thoroughly rinse the grain in the tun of all their sugars. But I dont completely understand the procedure and the instructions that came with my equipment are pretty vague. After the 60 minute mash and vorloff (sorry spelling), do I drain ALL of the wort from the tun to my boil kettle and then slowly add water from the HLT to the mash tun and mash again for another 60 minutes? Recommendation/clarification would be greatly appreciated.
The mashing instructions I have also include a step to test your wort for conversion of starch to sugar using tincture of iodine. Unfortunately I do not have any tincture of iodine. Is it okay to skip this step or is it mandatory?
Thanks a lot in advance!
Three Floyds Zombie Dust Clone (found here on HBT)
Batch size: 6 gal
Preboil volume: 7.5 gal
14.4 lb grain
Estimated OG: 1.065
Target mash temp: 154 F for 60 minutes
10 gallon mash tun
10 gallon HLT
My first question is what mash thickness should I use ? The instructions that came with my mash tun recommend 1 quart of water for every pound of grain. That seems a bit too thick to me.
My next question is how exactly to sparge using my liquor tank. I understand the purpose of the process, to thoroughly rinse the grain in the tun of all their sugars. But I dont completely understand the procedure and the instructions that came with my equipment are pretty vague. After the 60 minute mash and vorloff (sorry spelling), do I drain ALL of the wort from the tun to my boil kettle and then slowly add water from the HLT to the mash tun and mash again for another 60 minutes? Recommendation/clarification would be greatly appreciated.
The mashing instructions I have also include a step to test your wort for conversion of starch to sugar using tincture of iodine. Unfortunately I do not have any tincture of iodine. Is it okay to skip this step or is it mandatory?
Thanks a lot in advance!