- Jul 9, 2014
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You can also sparge with room temp water. It takes longer to bring to a boil afterwards, but doesn't involve heating more water beforehand.Thanks lads,
Yes I love sours so it's a no brainer me starting on one like this, couple of things.... I ordered my grain precrushed in 500g bags (4xpils 2xwheat 1xoats ) hoping to get two brews going by the values in gnomebrewer's recipe, so if I were to use the original grain volumes of 2.2lb pils, 1.1lb wheat etc, how much would I reduce the water volume by( ⅓ to 8-10 litres instead of 13-15?) to get 1.045 @ approx 75% efficiency?, The most important aspect is the quality and not the final amount in the fv, it'll leave me with identical grain to do another brew for comparison and adjustments.
Just one other thing if you be so kind, the mash temp and length.... Ive read so much but just need a starting point, is 66°c mash (73°c strike water, maybe less as not much grain) for 1hour suitable for these types of grains?... also sparge water temp is very important so I've read to extract the remaining sugars and not tannins, general consensus is not to exceed 77°c with that.... If indeed I do sparge, but probably do full volume anyway. I will add if necessary 1/200g sugar to hit gravity if needed as I've read the Philly sour yeast( which I'm using ) greatly benefits from simple sugars for souring, not aware of this goodbelly stuff here in England, or an equivalent.
Appreciate your time and thoughts