Physics202
Active Member
I have a 15gal kettle with a steam pot insert (here) and am using a wilserbrewer fine mesh bag. We are brewing 10gal batches and just did our second fully all grain recipe. This last recipe called for 32 lbs of grain which we have come to realize is exceeding our limit for our current setup. Our first all grain recipe had 26lbs of grain and it seemed a little more manageable. We measured about 65% efficiency with our first AG batch, and a meek 52% efficiency with our second AG batch. One thing we have struggled a little bit with is acurately getting the desired mash temp from the calculated strike temp. I use a calculator, but I only estimate the grain temp and do not actually measure it. After we reach strike temp, we dough in, give the mash a solid stir and both times we have noticed the temperature is low. So, we then turn on the burner stir vigorously again until we reach the desired mash temp.
We cover the kettle with a winter coat and check the mash temp midway through the soak. Once I dial in our process, we'll omit this step. I've noticed that the mash is often a higher temp when I check midway through than when the mash starts. I'm noticing that the water temperature inbetween the kettle and the steam basket is heat up quite a bit, but despite vigorous stirring, it will not transfer into the mash itself. I noticed this more so with the recent overload batch of 32lbs of grain. Is there anyone else struggling with getting mash temps from strike water temps, and also anyone else have issues with the mash absorbing the water temp when heating up.
I'm realizing that the volume of water that the mash sits in is actually different than the volume of water in the pot, and the thermal capacity in the extra water in the pot doesn't transfer through the mesh bag and mash in a desirable way.
We cover the kettle with a winter coat and check the mash temp midway through the soak. Once I dial in our process, we'll omit this step. I've noticed that the mash is often a higher temp when I check midway through than when the mash starts. I'm noticing that the water temperature inbetween the kettle and the steam basket is heat up quite a bit, but despite vigorous stirring, it will not transfer into the mash itself. I noticed this more so with the recent overload batch of 32lbs of grain. Is there anyone else struggling with getting mash temps from strike water temps, and also anyone else have issues with the mash absorbing the water temp when heating up.
I'm realizing that the volume of water that the mash sits in is actually different than the volume of water in the pot, and the thermal capacity in the extra water in the pot doesn't transfer through the mesh bag and mash in a desirable way.
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