Timeline for Can I skip the mash out replacing it by sparging?
Current License: CC BY-SA 2.5
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 10, 2010 at 19:53 | vote | accept | loop0 | ||
| Mar 10, 2010 at 19:53 | |||||
| Mar 9, 2010 at 17:50 | comment | added | Jeff Porn | We don't do any type of mash out. We go right from mash temp to recirculation, runoff and sparge. Efficiency is consistently in the 75-80% range. When I brewed with Avery they did the same thing, no mash out of any kind, their efficiency was over 80%. | |
| Mar 8, 2010 at 20:20 | comment | added | Tim Weber | It's my understanding that you mashout to bring the entire mash bed up to 168 so that sugars are more easily run off. By not mashing out you should get a lower efficiency. Also if you are are using a high water-to-grist ratio, say .5 qts per lb, it takes quite a while to get back down to the grain bed, all the while the mash is cooling. Then it takes very hot sparge water to raise the bed up over 160. Jeff, how does the brewery handle this? What's their efficiency? | |
| Mar 7, 2010 at 23:52 | comment | added | loop0 | Great, thanks for the answer! It's very useful for beginners like me. | |
| Mar 7, 2010 at 20:47 | history | answered | Jeff Porn | CC BY-SA 2.5 |