# Tag Info

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Use the "Can I mash it?" calculator at http://www.rackers.org/calcs.shtml According to that, 8 kg of grain will fit with enough water for 1.25 liters/kg mash thickness with .64 liters of headspace.

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It doesn't matter what other people get. Everyone's equipment is different, and everyones environment (climate, humidity) is different. In 90minutes I boil off between 1.25 to 1.5 gallons. Equipment variances are just to great person to person, especially when it comes to the boil right. What one guy calls a rolling boil could be someone else's idea of a ...

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All grain brewing is a bit like fingerprints - everyone's is different, and it's usual to do a few batches to "dial in" your equipment. Brewing software can help you calculate grain absorption and water needed for mash thickness. For your first brew, I would aim less than 30l pre-boil - probably closer to 27l. You can always add more water if you boil off ...

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You can work out the mash volume based on a 1.5 qt/lb ratio, sure. Then use the remainder of the volume for sparge. What you'll see after doing that a bunch is that you're going to use basically half the volume for mash, and half for sparge. 66C is a reasonable "middle of the road" single-infusion mash temp. A reasonable boil-off estimate is 10%/hour … ~...

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I've been brewing all grain for six years and I'm finally getting the right volume into the keg at the end of the brew. You can get close with calculations. Mash The grain absorbs about one pint per pound. Divide the weight of your grain by eight to get the number of gallons it will absorb. You won't lose any water during sparging because the grain has ...

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Though your beer is stronger than it would have been.. :) Here's a pretty good calculator for figuring out how much water to start with, which is a huge plus: http://www.brew365.com/mash_sparge_water_calculator.php Do you know how fast you boil off water? Aka what your evaporation rate is? If so, you can do some fun math and figure it out. Start with ...

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I brew a sweet potato beer and I assume 1qt/lb of sweet potato. I also adjust the thickness by eye after that. The water to grist/veg ratio isn't really all that critical. Nor is it all that different if you have to adjust the water a little up pr down by 10-15%. The key is to have enough water in there that it doesn't become a gooped up mess. The mash ...

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Electro-etching works with all metals, including Aluminum. Often, the makeup of the electrolyte is changed up to give better or worse results with different metals. In this case, you don't actually need an acid as per the above - just a salt water solution works fine for aluminum. However, please make sure to do this in a well ventilated area as electro-...

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Not really. A longer sparge increases the likelihood of astringent grain flavors. Yes the longer the sparge the more you get out of the mash, but there is a trade off between more and more of the converted sugar (efficiency) and the extraction of more than sugar in the form of astringent compounds. It is true, that if you collected more water then yes you'...

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A lot of big beers get thier high OG from boiling off water since there is a limit to grain extraction. For example a Wee Heavy can require a 3-4 hour boil. Check your recipe and make sure it doesn't rely on a long boil for the OG. IMO you can't go wrong with a 90 minute boil just for DMS reduction.

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