PostModern
Iron Wolf Brewery
- Joined
- 9/12/02
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- 5,293
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I've been brewing with extract + steeped specialty grains + hops for a while now and am about to take the next baby-step into minimashes. I don't want to go full on with huge mash volumes and the resulting full wort boils etc. Basically I want to mash about a kilo and a half of pale or munich malts along with the crystals and caramels I know and love, then make up the bulk of the fermentables with extract.
So looking about the kitchen, I see my pasta pot with removable strainer. Basically it's like a bucket in a bucket setup except the holes in the strainer are quite large. Anyway my idea is this:
Put the strainer in the pot, 3/4 fill with water (about 7 litres) and raise the water to strike temp (80 deg C or so) then turn off the heat. Line the strainer with a clean linen towel and gently add the malts. Then put the lid on and maintain temp as necessary for an hour. After the hour, raise the strainer, towel and grains gently out of the pot, avoiding nasty hot side aeration dribbles back into the wort.
I'd then just bring to the boil, add extracts, return to boil and hop as per usual.
Can anyone see any problems with this method?
So looking about the kitchen, I see my pasta pot with removable strainer. Basically it's like a bucket in a bucket setup except the holes in the strainer are quite large. Anyway my idea is this:
Put the strainer in the pot, 3/4 fill with water (about 7 litres) and raise the water to strike temp (80 deg C or so) then turn off the heat. Line the strainer with a clean linen towel and gently add the malts. Then put the lid on and maintain temp as necessary for an hour. After the hour, raise the strainer, towel and grains gently out of the pot, avoiding nasty hot side aeration dribbles back into the wort.
I'd then just bring to the boil, add extracts, return to boil and hop as per usual.
Can anyone see any problems with this method?