I am doing a Labor Day brew and have a ProMash recipe. I am a bit confused with the way ProMash presents things and needed some translation from you more experienced brewers.
Mash Type: Single Step
Grain Lbs: 15.60
Water Qts: 17.29 - Before Additional Infusions
Water Gal: 4.32 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.11 - Before Additional Infusions
Saccharification Rest Temp : 151 Time: 90
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 168 Time: 0
Total Mash Volume Gal: 5.57 - Dough-In Infusion Only
I am used to doing my initial rest for 90 minutes and then one addition for sparging. I then vourlaf until clear and run into brew pot. Not sure how this one is doing it(Mash-out rest temp?) and how much sparge water I am adding.
I am converting to BrewSmith and added a Single Step Infusion step and it said 17.88 qts at 163 for a 151 target mash.........and then a 10 qt sparge at 196 for a target of 168.
EDIT: I did scale the recipe to 5.5 gal...not sure why this guy had it at 6 gal
My batch is set to 5.5 gal and it gives me a 7.89 gal boil volume. So after losses from grain absorption will I have to add some water into the brew pot to get to 7.89 gal before boiling? Or do I just add water at the end?
I used to know this and forgot since it has been a year. Seems like I would add it before....but, I do remember having way too much wort at the end of a batch last time and needing to boil it down and it taking forever! I live at 7,000 feet so water boils around 199 degrees. I am thinking I don't have as much evaporation and this time I do not want to have an extra wait time boiling.
Does my conversion seem appropriate for what was originally spec'd in the ProMash recipe? What do you think about the water addition before/after boil and anything about elevation?
Thanks,
Craig
Flagstaff, AZ
Mash Type: Single Step
Grain Lbs: 15.60
Water Qts: 17.29 - Before Additional Infusions
Water Gal: 4.32 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.11 - Before Additional Infusions
Saccharification Rest Temp : 151 Time: 90
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 168 Time: 0
Total Mash Volume Gal: 5.57 - Dough-In Infusion Only
I am used to doing my initial rest for 90 minutes and then one addition for sparging. I then vourlaf until clear and run into brew pot. Not sure how this one is doing it(Mash-out rest temp?) and how much sparge water I am adding.
I am converting to BrewSmith and added a Single Step Infusion step and it said 17.88 qts at 163 for a 151 target mash.........and then a 10 qt sparge at 196 for a target of 168.
EDIT: I did scale the recipe to 5.5 gal...not sure why this guy had it at 6 gal
My batch is set to 5.5 gal and it gives me a 7.89 gal boil volume. So after losses from grain absorption will I have to add some water into the brew pot to get to 7.89 gal before boiling? Or do I just add water at the end?
I used to know this and forgot since it has been a year. Seems like I would add it before....but, I do remember having way too much wort at the end of a batch last time and needing to boil it down and it taking forever! I live at 7,000 feet so water boils around 199 degrees. I am thinking I don't have as much evaporation and this time I do not want to have an extra wait time boiling.
Does my conversion seem appropriate for what was originally spec'd in the ProMash recipe? What do you think about the water addition before/after boil and anything about elevation?
Thanks,
Craig
Flagstaff, AZ