Hi,
I brew extract and partial mash. I've built small mash tuns out of a couple different coolers - the latest was a 2-gallon with a stainless steel mesh filter and spigot. I use BeerSmith 3, and I use the recommended amount and temperature of water. I would also reserve a gallon of water (started at 170, colder when I used it) to rinse the grains. This worked well, but I could never hold my mash temperature, and a couple of my partial mashes pushed the 2-gallon limit.
So I moved on to a sous vide setup. I have three containers (6, 8 and 12 quart) that I mash in. Still following the same amount/temperature of water, but now I hold a steady mash temp. There are a couple of differences. I now bag the grains to keep them out of the sous vide, and since I don't have an easy way to rinse the grains, I dip the bag of grains in my kettle with 170 degree water (this is before I add any extract). I wear BBQ gloves, so I try to work the grains around in the water to rinse them well.
I just brewed a 5.5-gallon batch of oatmeal stout that I brew regularly. BeerSmith says the S.G should be 1.063. I typically come in around 1.062. This time I'm at 1.055. If my F.G. holds, I'm going to have a 5.0 ABV instead of 6.0 ABV beer. The partial mash uses 1.5 lb 2 row, 1.5 lb flaked oats, 12 oz biscuit and 9 oz crystal 60L (the dark grains are steeped separately). I pulled a small sample after the partial mash was in the kettle. My volume was right at my 5.5 gallons (additional water was reserved for the steep) and the gravity was only 1.012. BeerSmith says it should be 1.020, which explains the missing points.
Any ideas on why the loss of efficiency, and how I can reclaim it?
Thanks for your help!
I brew extract and partial mash. I've built small mash tuns out of a couple different coolers - the latest was a 2-gallon with a stainless steel mesh filter and spigot. I use BeerSmith 3, and I use the recommended amount and temperature of water. I would also reserve a gallon of water (started at 170, colder when I used it) to rinse the grains. This worked well, but I could never hold my mash temperature, and a couple of my partial mashes pushed the 2-gallon limit.
So I moved on to a sous vide setup. I have three containers (6, 8 and 12 quart) that I mash in. Still following the same amount/temperature of water, but now I hold a steady mash temp. There are a couple of differences. I now bag the grains to keep them out of the sous vide, and since I don't have an easy way to rinse the grains, I dip the bag of grains in my kettle with 170 degree water (this is before I add any extract). I wear BBQ gloves, so I try to work the grains around in the water to rinse them well.
I just brewed a 5.5-gallon batch of oatmeal stout that I brew regularly. BeerSmith says the S.G should be 1.063. I typically come in around 1.062. This time I'm at 1.055. If my F.G. holds, I'm going to have a 5.0 ABV instead of 6.0 ABV beer. The partial mash uses 1.5 lb 2 row, 1.5 lb flaked oats, 12 oz biscuit and 9 oz crystal 60L (the dark grains are steeped separately). I pulled a small sample after the partial mash was in the kettle. My volume was right at my 5.5 gallons (additional water was reserved for the steep) and the gravity was only 1.012. BeerSmith says it should be 1.020, which explains the missing points.
Any ideas on why the loss of efficiency, and how I can reclaim it?
Thanks for your help!