Going AG... Need suggestions

[sambogi76]

I am in the process of getting some equipment to go AG. I am thinking of step mashing so I have more control. I have a beer keg that I am in the process of converting and will be able to use to boil, but for the time being for my first batch i will not have it set up to mash in. I have a 5 gal. thin stainless steel pot to mash in and after the mash transfer it into a lauter-tun to sparge with hot water stored in a cooler.
My Questions are:

Is my 5 gal. pot big enough to mash up to 10 lbs of grain or so?

I am going to mash over an electric stove, as long as i stir it every 5 min or so do I have to worry about scorching?

Do you think this setup will work properly?

I am not looking to go elaborate and cant spend alot of money on this for now. I just want to get setup with what i have to go all grain soon. any suggestions will be very appreciated...Thanks

 

[weirdboy]

Is the 5 gallon what you are using to boil? Are you doing a 5 gallon batch? If the answers to both questions are "yes", you're in trouble since you're not going to be able to get it done in a pot that small.

Using just the equipment you've listed, you could probably do 3 gallon BIAB (Brew In A Bag) batches on your stovetop. Although I have done several AG batches this way, I usually do partial mashes on the stovetop and limit my grains to maybe 5-6 pounds, just to keep things manageable.

 

[Gristulin]

imo, you are gonna be pushin the limits of that kettle for your mash. i have a 10 gal kettle that doubles as mash tun and boiling kettle right now, and it is prob half full with 10 lbs of grain and a little over 3 gal of water in it during a mash. as for scorching, im not really sure cause mine is pretty heavy stainless and with the lid on i can sustain 152 degrees for an hour easy. i think with a burner on it is gonna be difficult to keep a costant temp that is low enough to be beneficial, and when you heat up to ur next step it will be easy to over shoot it. that being said, i think it can be done, it will just take a great deal of care. if it were me, i would go to walmart and buy another cheap steel pot if you dont have 1 just in case you dont have enough room in the 5 gal pot. then at least you could split ur mash if you had to. hope it all works out. you do have the keg ready to boil in, right?
Zac

 

[samc]

Try this!

http://www.rackers.org/calcs.shtml

 

[shortyjacobs]

https://www.homebrewtalk.com/f11/how-big-your-mash-tun-needs-123585/

 

[wilserbrewer]

I suggest mashing in the cooler w/ a braid for lautering, use the pots for heating sparge wated and boil kettle.

 

[sambogi76]

Thanks for the chart and the calculators...according to those i should be close but ok. My next question is what ratio do you use quart/ lb of grain? will this affect my efficiency by useing higher ratio of water (to lessen scorching)?

 

[sambogi76]

And yes I will have my 15 gal kettle ready by then to boil... it just wont be ready to mash in.

 

[shortyjacobs]

Thanks for the chart and the calculators...according to those i should be close but ok. My next question is what ratio do you use quart/ lb of grain? will this affect my efficiency by useing higher ratio of water (to lessen scorching)?

A lot of people actually get better efficiency with higher ratios. I think Bobby M, (but could have been someone else), did a 1.25 qt/lb and 1.5 qt/lb experiment and got better eff out of 1.5 qt/lb. Also, the guys on Brewing Radio or whatever it's called tried 2 qt/lb and found a vast improvement over 1.25 qt/lb.

 

[sambogi76]

has anyone step-mashed using a cooler? by the temp from 120 to 150-160 by using boiling water?

would this be doable?

 

[ajf]

Step mashing is easier with a heatable mash tun than with a cooler, but it's still possible with a cooler especially if you do a decoction mash.
If you're thinking of stepping from 120 - 150's, you're obviously considering a protein rest. My question to you is why?
With most of today's malts being highly modified, a protein rest can actually be detrimental as it could inhibit head retention and flavor. This may not apply if you are using less highly modified malts.

-a.

 

[sambogi76]

Step mashing is easier with a heatable mash tun than with a cooler, but it's still possible with a cooler especially if you do a decoction mash.
If you're thinking of stepping from 120 - 150's, you're obviously considering a protein rest. My question to you is why?
With most of today's malts being highly modified, a protein rest can actually be detrimental as it could inhibit head retention and flavor. This may not apply if you are using less highly modified malts.

-a.

I thought a protein rest would help with head retention and clarity. So do you think it would be more beneficial to just do a single infusion mash? It would be much simpler especially for my first AG batch. This is all i can think about any more (doing a AG batch).

 

[ajf]

I thought a protein rest would help with head retention and clarity. So do you think it would be more beneficial to just do a single infusion mash? It would be much simpler especially for my first AG batch. This is all i can think about any more (doing a AG batch).

See http://www.howtobrew.com/section3/chapter14-4.html.
Most malts nowadays are fully modified.

Good luck with the batch.

-a.

 

[sambogi76]

See http://www.howtobrew.com/section3/chapter14-4.html.
Most malts nowadays are fully modified.

Good luck with the batch.

-a.

That really answered all of my questions. Thanks for the info. Looks like im converting my cooler for a single infusion mashing!