noisy123
Well-Known Member
Hi,
I am a mac user (boo to you too) and I am using Beer Alchemy. I printed out the instructions for my first batch of a Fat Tire clone (lemme alone, I like it ). I am a little confused about the instructions. I would like to do a single infusion mash with a batch sparge. I selected that I wanted to do a single infusion mash at 152 F. Then I would like to sparge. If I do not select that I want a "mash-out" then it tells me to batch sparge with 152 F water. If I do select a "mash-out" and tell it that I want to do this at 170 F it gives me instructions for doing that (by adding heat to my cooler - grrr).
Palmer suggests sparging with 170 degree water not the 152 F. Also is it typical to add sparge water before doing the initial draining of the mash? It says to add 1.78 gallons of sparge water and then drain to the boiling pot. Is that how it should be done?
Here are my instructions.
Heat 2.52 US gals of water to 177 degF.
Mashing
Dough in the following fermentable ingredients.
9lb 0oz of US 2-Row Malt
8.00 oz of Belgian Special B
8.00 oz of US Caramel 120L Malt
8.00 oz of US Munich 10L Malt
Mash pH should be 5.2.
Allow the temperature to stabilize at 152 degF. Allow to rest at this temperature for 60 minutes.
Raise the temperature to 171 degF over 10 minutes and mash out.
Add 1.78 US gals of water at 171 degF, mix and run off.
Add a further 3.04 US gals of water at 171 degF and mix.
Run off to collect a total of 6.08 US gals of wort.
I am a mac user (boo to you too) and I am using Beer Alchemy. I printed out the instructions for my first batch of a Fat Tire clone (lemme alone, I like it ). I am a little confused about the instructions. I would like to do a single infusion mash with a batch sparge. I selected that I wanted to do a single infusion mash at 152 F. Then I would like to sparge. If I do not select that I want a "mash-out" then it tells me to batch sparge with 152 F water. If I do select a "mash-out" and tell it that I want to do this at 170 F it gives me instructions for doing that (by adding heat to my cooler - grrr).
Palmer suggests sparging with 170 degree water not the 152 F. Also is it typical to add sparge water before doing the initial draining of the mash? It says to add 1.78 gallons of sparge water and then drain to the boiling pot. Is that how it should be done?
Here are my instructions.
Heat 2.52 US gals of water to 177 degF.
Mashing
Dough in the following fermentable ingredients.
9lb 0oz of US 2-Row Malt
8.00 oz of Belgian Special B
8.00 oz of US Caramel 120L Malt
8.00 oz of US Munich 10L Malt
Mash pH should be 5.2.
Allow the temperature to stabilize at 152 degF. Allow to rest at this temperature for 60 minutes.
Raise the temperature to 171 degF over 10 minutes and mash out.
Add 1.78 US gals of water at 171 degF, mix and run off.
Add a further 3.04 US gals of water at 171 degF and mix.
Run off to collect a total of 6.08 US gals of wort.