Mike_McBrew
Active Member
- Joined
- Jun 7, 2015
- Messages
- 36
- Reaction score
- 5
Hello!
I will be brewing a high OG beer in a Braumeister. It needs 8Kg of grain and the BM can only handle about 6Kg so I want to double mash.
The mash schedule is:
52 C (126 F) - 10 mins - Gum breakdown (unmalted adjuncts) / produce free nitrogen
69 C (156 F) - 70 mins - Starch conversion for a sweet beer
78 C (172 F) - 5 mins - Mash Out
When the first 4Kg come out, I will then sparge so whether I do the mash out step or not the wort will be well over 70 degrees. The wort volume will also be pretty high.
Adding another 4Kg of grain will cool things down but probably not to 52 C - would you wait for it to cool?
The extra 4kg of grain will absorb some water but after the second sparge there's going to be a lot of wort to boil - do you adapt your sparge volumes accordingly or just boil for longer to get the volume down to target (or something else)?
Thanks,
Mike
I will be brewing a high OG beer in a Braumeister. It needs 8Kg of grain and the BM can only handle about 6Kg so I want to double mash.
The mash schedule is:
52 C (126 F) - 10 mins - Gum breakdown (unmalted adjuncts) / produce free nitrogen
69 C (156 F) - 70 mins - Starch conversion for a sweet beer
78 C (172 F) - 5 mins - Mash Out
When the first 4Kg come out, I will then sparge so whether I do the mash out step or not the wort will be well over 70 degrees. The wort volume will also be pretty high.
Adding another 4Kg of grain will cool things down but probably not to 52 C - would you wait for it to cool?
The extra 4kg of grain will absorb some water but after the second sparge there's going to be a lot of wort to boil - do you adapt your sparge volumes accordingly or just boil for longer to get the volume down to target (or something else)?
Thanks,
Mike