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   1. Mashout

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      by Lemon, 15 years ago in From Mash to Lauter (Water to Sweet Liquor)

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      Gudday all,
      My curiosity was sparked by the thread on pulling the bag, about whether or not you do a mashout step.
      i.e. raise the temp at the end of the mash, hence the need to keep the grain off the bottom of the kettle while heating.
      
      My question, or disussion topic, is, do you do a raised temp mashout? Why? or what benefit does it provide? How would/does it change the liquor/wort?
      
      I do a very simple process, much like myself, of a single infusion mash, normally with strike 67C, mash 65C for...

      Last post

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      Interesting reading, thanks for the link!
      I never do the mashout (as you may know, I'm for keeping things as simple as possible!), but if the separate steeping of specialty grains can improve beer quality, maybe it's worth a try!
      What about steeping dark grains in a separate pot with few liter of water, while the mash is finishing, and then adding it to the main pot after pulling the grains?
      44 Replies
      55411 Views
      Zelig
      14 years ago
   2. Mash conversion, what reduces it?

      by Lemon, 15 years ago in From Mash to Lauter (Water to Sweet Liquor)

      First post

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      My most recent BIAB suffered from what I can only deduce is low conversion in the mash.
      I have mashed using this single infusion method for a half dozen times and gotten good, approx. 75%, efficiency, but on this occasion, Diabolical = 59%.
      
      Recipe,
      Aus Ale - 4.78kg
      Cara hell - 0.251kg
      Wheat malt - 0.500kg
      
      strike 67C 37l
      90 min mash
      no mash out
      90 min mash temp. 64C (I normally aim for/acheive 65C)
      
      Target OG was 1050, actual 1040 post boil (nb. new stand and burner mods meant boiloff was...

      Last post

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      You're absolutely right Lemon. This is one of many things that can go wrong with the taking of measurements.
      
      Most hydrometer jars are useless for a start - far too narrow* and this is even before we get into temperature adjustments.
      
      When you are starting out, I think you should measure at every opportunity as doing this will obliterate your confidence in measurements much faster. You might think this last sentence is a bit of comedy but I am actually deadly serious.
      
      I have no idea of how...
      10 Replies
      13399 Views
      PistolPatch
      15 years ago
   3. Appropriate Mash Temperature

      by Lemon, 16 years ago in From Mash to Lauter (Water to Sweet Liquor)

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      G'day all,
      I'm a new brewer to AG, and BIAB and am at a bit of a loss at what is the approprate temperature to target for mashing.
      Most guides I have read specify a range, eg. 65C to 72C, with some commentary to indicate the higher or lower mash temperature provides a particular result with regard to sugar and colour extraction.
      
      So, my question is, if it can be explained in a post, are there specific mash temperatures recommended for a particular style of beer or flavour, colour, etc outcome,...

      Last post

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      from previous experience seems to suggest, that I should BE MORE PATIENT AND LEAVE THEM LONGER! Lemon
      Ah, the bane of the home brewer. a good beer is like a good woman. They change with time and become more interesting, but men can't wait for either!
      9 Replies
      11769 Views
      BobBrews
      16 years ago

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