CrapulencePants
Well-Known Member
I use beersmith for all my recipes. I batch sparge. I've tried using a mash out for the last three batches but can't seem to hit 168 no matter what I do. I'll use my last beer as an example.
Scottish Ale 80/-
11.5 lbs Maris Otter
.25 lbs Roasted Barley
I mashed at 154 using the Single Infusion, Medium Body setting. Beersmith told me I needed 17.63 qts @ 168. I always go ten over the temp because I seem to lose that much, more or less, in transfer from the HLT to the MLT. So I heated 17.63 qts to 178, transferred to my cooler doughed in and got 154 with a little stirring.
At mash out, beersmith tells me to add 8.23 qts @ 203. I heat 8.23 qts to boiling, add to the mash tun and only get to 164.
This is the closest I've got to 168 over the last three batches. I changed my water to grain ratio from 1.25 to 1.5 on this batch just to see if that might help at all. I know a mash out is not really necessary, but it's the fact that I can't do it that makes me want to do it more. What am I doing wrong?
Scottish Ale 80/-
11.5 lbs Maris Otter
.25 lbs Roasted Barley
I mashed at 154 using the Single Infusion, Medium Body setting. Beersmith told me I needed 17.63 qts @ 168. I always go ten over the temp because I seem to lose that much, more or less, in transfer from the HLT to the MLT. So I heated 17.63 qts to 178, transferred to my cooler doughed in and got 154 with a little stirring.
At mash out, beersmith tells me to add 8.23 qts @ 203. I heat 8.23 qts to boiling, add to the mash tun and only get to 164.
This is the closest I've got to 168 over the last three batches. I changed my water to grain ratio from 1.25 to 1.5 on this batch just to see if that might help at all. I know a mash out is not really necessary, but it's the fact that I can't do it that makes me want to do it more. What am I doing wrong?