I need some help w my water measurement. When mashing I do a two to one ratio of water to grain. Today I'm making a big Scottish that calls for 18 lbs of grain for a 5 gallon batch. If I use the same ratio I will end up w too much liquid. Can anyone help
Scottish ale mash
- Thread starter henson
- Start date
Help Support Homebrew Talk:
folly
Active Member
For a 10gal tun use 1.5qts per gallon at 167F, bringing your mash to about 152-153F for 60 min, and decoct 8.75qts and boil for 20 minutes. Add this back in to bring your mash to 168F for mash out. Sparge at 170F to your boil volume. This will also darken your beer a little bit.
Otherwise, if you're more worried about boil volume, sparge into multiple containers and slowly add the extra back into your kettle as you boil, keeping it at your preboil volume. Once you get all the wort in your kettle, start your boil time. You'll get some lovely caramelized flavors and a higher gravity.
Cheers!
Otherwise, if you're more worried about boil volume, sparge into multiple containers and slowly add the extra back into your kettle as you boil, keeping it at your preboil volume. Once you get all the wort in your kettle, start your boil time. You'll get some lovely caramelized flavors and a higher gravity.
Cheers!
ChandlerBang
Well-Known Member
Why add it slowly? Why not add it all, boil down to supposed preboil volume and then proceed as normal?folly said:
folly
Active Member
I add it back slowly because there's less rebound time to a boil. I've got a wee heavy recipe that I boil that way. It takes forever to boil down and anything I can do to reduce the time is helpful.
Multiple pots or burners would help as well. One I get the 15gal pot I won't have to worry about it anymore.
