Mashing In An Oven

[dr K]

Thirsty Boy, I was not talking, nor probably the OP about step mashing, but I fully agree that if you want to step mash then you need to distribute the heat but then I guess the 19litre pot needs enough headroom in the oven to actually get a paddle in, and I guess really, by the time the pot/pots are removed the grain bed is disturbed, unless you can sparge in the oven!!
Enough
But we have to look at the practicalites of the project, the method which I noted was well proven, involves achieving the single step infusion temperature externally, by choice of strike temp and carefull doughing, in then if required adjusting by whatever means (hot water/cold water/heat stick), the mash is then placed in a temperature conttrolled oven set at the required temperature. Really I cannot imagine anyone being silly enough to (well I can) just to the stick the mash tun in as is without stabilising as well as possible.
All things being equal Nick R there should be little inconsistency in mash temp, on the plus side I would imagine that a bucket of mash will have cool and heat far more slowly than a bucket of water or wort, on the negative side mashing is exothermic, but given above mash v water/wort...well...
K

 

[haysie]

Mashing in an oven :blink: Somehow I dont get it but the on/off Dr K and TB backslapping tripping each other up is nearly worth the read. Step Mash in the spa bath :icon_vomit: guys!
Just another example of confuse everybody with we are smart jargon.

 

[jotaigna]

Ive done it, single infusion mash maintained at 67deg C. I have a newish oven that has a keep warm setting. Basically preheat it to temp for as long as you can (30 min or more) in my case while I was preparing the strike water, dough in, stir well and put in the oven. Rather than using the oven heat to drive the temperature in the mash, you use it as a chamber which is at the same temperature as the mash, so the mash tun does not loose heat. It basically works like "active" insulation.
Tomorrow I am trying to do a decoction with it. My guessing is that even though the oven temperature may not match the protein rest and firs sac rest temps, the temperature differences are small enough and also the heat transfer is only with the air oven and not direct heat.... it should kinda work.
Cross fingers!

edit: typo
edit2: typos (i should read before posting!)