My Guten arrives tomorrow and I'm going to put on my first AG brew this weekend, Ive done some research and I'm going to go with the well recomended Dr Smurto Golden Ale.
I've downloaded the Beersmith 2 app and printed out the receipe however I have a question on the boil size and mash directions.
Mash Profile
Mash Name: Single Infusion, Full Body
Sparge Water: 10.39 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.61
Measured Mash PH: 5.20
Total Grain Weight: 5.05 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.17 l of water at 75.7 C 68.9 C 45 min
Mash Out Add 5.27 l of water at 94.7 C 75.6 C 10 min
Sparge: Fly sparge with 10.39 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
So please bear with my limited understanding at this point. Am I correct in assuming the following:
Step 1 - heat 13.17L of water to 75.7 then add my grain for a target temp of 68.9 and hold 68.9 for 45min
Step 2 - heat additional 5.27 of water at 94.7C , add to mash for target of 75.6 and hold for 10min
Step 3 - sparge with the remaining 10.39L
My concern is around step 2 (Mash Out), wont 94.7C water cause potential tannings in the grain to be released? or will the fact I'm addining it to 68.9C water just bring the temp of the total boil to around the target 75.6 in a timely enough manner that this isnt anything to be concerned with.
Also with Beersmith there are various options for the infusion, I just choose 'Single Infusion, Full Body' would there be a more appropriate setting for this ale?
I've downloaded the Beersmith 2 app and printed out the receipe however I have a question on the boil size and mash directions.
Mash Profile
Mash Name: Single Infusion, Full Body
Sparge Water: 10.39 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.61
Measured Mash PH: 5.20
Total Grain Weight: 5.05 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 13.17 l of water at 75.7 C 68.9 C 45 min
Mash Out Add 5.27 l of water at 94.7 C 75.6 C 10 min
Sparge: Fly sparge with 10.39 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
So please bear with my limited understanding at this point. Am I correct in assuming the following:
Step 1 - heat 13.17L of water to 75.7 then add my grain for a target temp of 68.9 and hold 68.9 for 45min
Step 2 - heat additional 5.27 of water at 94.7C , add to mash for target of 75.6 and hold for 10min
Step 3 - sparge with the remaining 10.39L
My concern is around step 2 (Mash Out), wont 94.7C water cause potential tannings in the grain to be released? or will the fact I'm addining it to 68.9C water just bring the temp of the total boil to around the target 75.6 in a timely enough manner that this isnt anything to be concerned with.
Also with Beersmith there are various options for the infusion, I just choose 'Single Infusion, Full Body' would there be a more appropriate setting for this ale?