Compromise Mash for those w/o recirculation

Wort making

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phishie
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Re: Compromise Mash for those w/o recirculation

Postby phishie » Thu Jul 14, 2016 9:49 pm

Techbrau wrote:I'd kick the vienna down to 30%. If you can't step mash, just do a single infusion at 152-153 F.


Sounds like a plan.
Techbrau
German Brewing
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Re: Compromise Mash for those w/o recirculation

Postby Techbrau » Fri Jul 15, 2016 6:18 am

By the way, if your floor malt is from one of the bad lots (wet hay, Apple peel flavor) don't use it. It was infected with a fungus at the malt house.
If you always do what you've always done, then you'll always get what you've always gotten.
Bryan R
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Re: Compromise Mash for those w/o recirculation

Postby Bryan R » Fri Jul 15, 2016 6:55 am

All of us who used it then (me, roach,Brandon) must have got the same lots.
phishie
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Re: Compromise Mash for those w/o recirculation

Postby phishie » Fri Jul 15, 2016 10:30 am

Neither of my two non LODO pilsners had that but I wonder if the flavor is LODO dependent.
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Ancient Abbey
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Compromise Mash for those w/o recirculation

Postby Ancient Abbey » Sat Jul 16, 2016 11:23 am

Mashing at 149F will get you close to the fermentability of a hochurz and avoid the optimal temp for LOX. Just save some room at the top for a boiling water addition to get you close to mash out.

The more I re-test braumalts, the more I move away from karamalts. I have found using Vima and muma in a 2:1 and 3:1 ratio is very tasty and well balanced. Light/dark Mema will get you the color and body of C25/C50 without the extra sweetness and is worth trying.
- The best do the basics better -
phishie
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Re: Compromise Mash for those w/o recirculation

Postby phishie » Sat Jul 16, 2016 3:42 pm

Thanks everyone. I'm planning to do a 149 single infusion mash, 55 FM Pils, 30 Vima, 10 Muma, 5 CH.
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Ancient Abbey
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Re: Compromise Mash for those w/o recirculation

Postby Ancient Abbey » Sat Jul 16, 2016 4:46 pm

:tu
- The best do the basics better -
phishie
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Re: Compromise Mash for those w/o recirculation

Postby phishie » Mon Jul 18, 2016 8:11 am

Fun process. Mash was delicious as advertised, cereal and honey unmistakably.

Mashed in a bit too high so I had to use some emergency room temp R/O + extra SMB to bring it down to 149.

Ran out of infusion water so only go up to about 165-167 for mash out but easily ran off what I needed and hit my OG almost perfectly at 1.053. Got around 70-75% of the sugars, made me sad to dump that grain.

Chilling to 41 is a bitch! Used my SS IC to get it down to 85, then an ice bath to get down to 47-48. Slowly ran it off into FV with yeast already pitched and put it in my chamber to chill down to 42. Got more break material then desired but that's life. About 3 hours later it was down to 42 and is slowly rising to 46.5 over the next 48 hours. Already bought a pond pump for next time so I can chill probably 2x as quickly.

FFT is going strong as well.

How is everyone effectively separating break material?
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Re: Compromise Mash for those w/o recirculation

Postby wobdee » Mon Jul 18, 2016 10:54 am

phishie wrote:How is everyone effectively separating break material?


I target an extra half gallon per batch, so after chilling I let it sit 15-30 min to let the trub settle to bottom then siphon off the top to the fermenter. I still get a little trub towards the end but not much to worry about. I should also note I brew smaller 3 gal batches so I'm not too worried about adding an extra handfull of grain to make up for the wort loss. I've tried filtering through screens and BIAB type bags but found them to be a messy hassle and its easier for me to just lose a little wort.
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Ancient Abbey
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Compromise Mash for those w/o recirculation

Postby Ancient Abbey » Mon Jul 18, 2016 3:51 pm

Whirlpool chilling and letting the wort settle for an hour, for me.
- The best do the basics better -

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