Mash question

[barleywade]

I was going to brew the Green Flash clone from Jamil's show and had a question on the mash schedule. I have done 6 or so batch sparges and was wondering if the mash schedule below is for fly sparging? Would the mash out temp be the temp of the mash or the water added? If someone could explain the times that would be great. Sorry for the ignorant questions. I use beersmith and sometimes get confused on the mash choices.

Grain Lbs: 16.63
Water Qts: 20.78 - Before Additional Infusions
Water Gal: 5.20 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 35
Mash-out Rest Temp : 165 Time: 15
Sparge Temp : 170 Time: 45

Total Mash Volume Gal: 6.53 - Dough-In Infusion Only

 

[Yooper]

That looks like a temperature mash, when you have heat to your MLT and bring it up to 165 degrees for a mash out.

Go back into Beersmith and chose "single infusion, batch sparge- medium body". That should work.

 

[barleywade]

Thanks for the help Yooper, I think sometimes the language makes things more difficult as there are so many ways to get to the same result depending on your equipment.

 

[mkling]

The important thing is that you want to raise the grainbed up to 168F during sparging to stop enzymatic activity. A mashout w/170F sparge water will do that. If you're batch sparging, you want significantly higher sparge water to raise the grain bed, since you're not doing a mashout. I use 185F sparge water when I brew with batch sparging.

 

[barleywade]

That is good information as beersmith only lists 170. Thanks

 

[maida7]

I've brewed the greenflash IPA recipe twice now. It's fantastic. I don't think you need a mash out. Do as yooper suggested and then just tweak the rest temp to 152F for 60 min.

Here is the recipe for anybody want to make a fantasticaly awesome IPA. https://www.homebrewtalk.com/f12/can-you-brew-recipe-green-flash-west-coast-ipa-175363/