From the HBD Archive
From: Crawford.wbst129@Xerox.COM.WBST129
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
Bruheat?

- What about using specialty malts (such as Munich Malt) that are
under-modified in an infusion mash? Won't the unconverted proteins cause
problems?

- 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.

Greg

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.