Partial Mash Question

[schwillty]

To start...I am a newbie, just finished my first batch which was a N.W. IPA kit. I did go out and buy some cool toys though...

Is it imperative to keep the flame off during the mash?

For tomorrow's batch I planned on holding 4 lbs of grain at 154 for 60 minutes, then sparging with 168 water to bring water level to 6-6.5 gal.

Any advise is welcomed...

Here is the recipe:
6lb DME (extra light)
3lb German Pilsner Malt
1lb Dextrin Malt
3oz Sterling (2 @ 60, 1 @ 30)
3oz Northern Brewer (1 @ 30, 1 @ 15, 1 @ 0)
Bavarian Lager Yeast 2206
Ferment @ 50
Lager in corny @ 35-38 for 4 wks

 

[KuntzBrewing]

Well holding a mash temp is a neccessity, and the flame isn't easy to judge, for me doing a full mash I use a cooler to hold temps better, id suggest you take your mash vessel and remove from flame and wrap it in blankets/sleeping bags/whatever to be able to retain as much heat as possible, otherwise using direct heat your temp will flucuate enough to be damn near impossible to hold a temp ( heating then shutting off and repeating the whole time)

 

[wilserbrewer]

My simple and favorite method for a mini mash would be to establish the mash at your temp of 154, then put the covered pot w/ mash in a warm preheated oven, as low as your oven will go...usually 175. You can turn the oven off after a few minutes, maybe turn the oven on for a few minutes again after 20 min etc...

As mentioned above, insulating will work as well, but typically works better w/ bigger volumes.

Putting a mash over a flame is hard cause you have to stir which releases heat, and will likely overheat and and then overcool.

 

[kcpup]

Both prior posters have given you good advice. Before I got my cooler tun, I used blankets as insulation.

It worked acceptably during warmer weather. In winter I lost more heat than I would have liked.

My pot was too big for our oven so I never got to try that method.

Cheers