Subject: Re: EASYMASH
Date: 1992-03-30 17:40:00 GMT
Three comments on EASYMASH:
1. The "screen-around-the-pipe" lauter tun is indeed simple, but I want
to again point out that the advantage of a more elaborate system would
be better extraction (drawing all the runoff from the center of the tun
reduces the amount of sugar you extract from the grains at the sides of
the tun). This is not a big deal for beginners, but you may want to
mention the trade-offs that you make going with a simple system. It
validates why your system is so much simpler -- some are sceptical when
you offer "something for nothing."
2. You should point out that this is a single-step infusion mash and
thus requires well-modified malt (Pale malt). Using less-modified
malt (such as Lager malt) would require a protein rest.
3. "Strike" temperature, is not the temperature of the mash, rather,
the temperature of the "hot liquor" (water) before mixing with the
milled grains. If you correctly calculate the strike temperature
(based upon the mass of the water you will use, mass of the grain you
will use and the initial temperature you want your mast to be), upon
mashing-in, your mash will be at the correct, pre-calculated, initial
temperature and you won't have to add heat unless it is a very long
rest or if your mash tun is uninsulated. I think what you meant was:
"When the 'saccharification' temperature is reached, reduce the heat
and stir occassionally..."
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