Subject: Bruheat Boiler Question
Date: 1989-05-08 13:22:15 GMT
I have recently gotten into all-grain brewing and purchased a Bruheat
boiler to use for both mashing and boiling. My problem is scorching of the
grains while mashing. I have heard that scorching is not uncommon and the
only solution I have heard of is to use an infusion mash with a thinner
mash (I am currently using a temperature-step method as described in
Papazian). My questions are:
- What ratio of water to grain should I use for an infusion mash in the
- What about using specialty malts (such as Munich Malt) that are
under-modified in an infusion mash? Won't the unconverted proteins cause
- Is there a way to do a temperature-step mash in a Bruheat without
scorching (what ratio of water to grain)?
I am also looking for alternatives for mashing. I would be interested in
hearing suggestions for any equipment or methods that I could try.
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