vNmd
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- Jan 6, 2013
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Trying to track down and eliminate astringency issues in a lot of my BIAB batches. One of the things I read was that mashing in too large water volume can cause the extraction of tannins. Since I BIAB I have been using the total amount of water for the mash. Should I cut the water back to the 1.5 quarts per pound of grain for my mash then add the rest of the water when the grain is removed before the boil?
Also in the BIAB sticky it says to mash out @ 170 for 10 minutes at the end of the mash, but I have also read that over 170 can cause astringency. I have checked my thermometer and it is accurate. Would mashing out a few degrees under 170 still do the job without causing potential astringency?
Thanks
Also in the BIAB sticky it says to mash out @ 170 for 10 minutes at the end of the mash, but I have also read that over 170 can cause astringency. I have checked my thermometer and it is accurate. Would mashing out a few degrees under 170 still do the job without causing potential astringency?
Thanks