cheers for the encouragement though dudes, Im still keen to try this.
so to go back up to Mark's post and questions etc:
The reason the mash starts at that thickness is because basically my mash tun is too small (19L bev. cooler) to accommodate enough water to get thru a multi step mash using hot water infusions.
The original plan was to do 3 steps with 30mins rest each time - 50c, then 63-64c, then 69c.
If I start at 2L/kg, it leaves me with enough room to comfortably do all 3 steps and still leaves room to stir the final addition well enough to stabilise the temp.
Ive used this mash schedule multiple times with great results and have become familiar enough with my gear to hit the target temps almost spot-on each time without the need for juggling backup water to adjust.
Also, my understanding (although limited) is that protein conversion favours a thicker mash, but thats just stuff that Ive read and I dont fully understand the science behind it.
In addition I should also mention that due to the round, tall and narrow dimensions of my bev. cooler mash tun, a thick mash like that still sits reasonably deep in a good volume of liquid and is well submerged.
The acid rest is suggested as a semi-optional 30 minute step in the same BYO article that I mentioned above about Dunkels.... but Im not hell-bent on doing it....
http://byo.com/malt/item/578-dunkel-style-profile
The only way I could pull off that extra step and incorporate it into the same schedule (without making a mess) would be to stick with the same volumes and temps, but dough in at 35-38c, rest for 30min, then use a decoction to bring it up to 50c, followed by infusions to take it the rest of the way thru.
From what you've said Im thinking that, given the limitations of my set-up, perhaps its not really worth the time/effort for what's probably gonna be a below average result...(due to to many workarounds)
Unless of course I was to do a double or even triple decoction and do the whole mash that way.... but I think thats a project for another day and another brew.
Ive invested a lot of time in this journey, spending almost two weeks prior to the Helles breeding yeast from an out of date pack etc., then timing bottling day with Vienna brew day so that I could repitch the same yeast straight away...
So far everything has worked out really well... The helles hit all the targets, its bottled, the Vienna has also so far hit all the targets and Im feeling confident.... Im on a roll and I dont wanna ruin a good thing by getting tooooo crazy...
BUT, as you also mentioned - and I know the debate rages on about this - are these techniques even necessary with modern malts....?
having said all that, Im still keen to try work out if I can pull it off or not before making the decision!
As for specifics:
Target OG ~1.052
Target Batch volume 25L
Est. Boil volume ~ 32L (after a 90min boil, i'll finish up at about 26L which leaves about a litre behind as trub loss)
Pot size.... which pot? HLT is about 30L, MLT is about 19L, BK is a keggle..... then for doing the infusions, I set them all up simultaneously with the required water amounts inside on the kitchen stove in a 10L pot, a 6L pot and a 4L pot - so They're all on a low simmer when I dough in and I bring them up to the boil a minute or so before needed.
scales... well, it depends what weight range you're referring to. I have accurate micro scales for yeast/agar/nutes, then 5kg kitchen scales for grain (but they're shit) and then I also use a set of cheapo bathroom scales with a solid glass top in the brewery to weigh the pots to work out how much liquid they have in them pre/post boil, SO MUCH EASIER THAN ANY OTHER METHOD -but they're only good for weight above 10kg or so... any smaller and they dont really register (they're digital and only seem to use 1-200gm increments)
phew... long post... thanks for reading :super:
h34r: :lol:
