Mashing Question

[wobblythongs]

I used youtube before I started and new about this forum.
Most of my basis came from 2 dudes in USA as it's a lot easier to understand if you can see it live or on video.

I just took the best ideas from the 2 and used it from there pity back then I didn't know about IBU and once knocked out a pale ale at 195 IBU it was meant to be 1/5 of that so Beer Smith can help or common sense when you understand how it all goes together. Myself coming from tin cans had know idea about hop additions.





There is another bloke in Sydney with some wild stuff worth a look as well.

 

[fergi]

Fergi,
What is the batch size you are looking to get into your fermenter?
If your doing a 22-23 litre batch then 24.7 liters in the kettle is not enough. You need to allow for boil off and losses to trub etc.
As a guide I start with 30.6 litres to finish with 22 litres.
Nige

Hi Nige,i am looking for 21 litres into my fermenter, pre boil size according to promash recipe is 24.7 litres, evaperation is 15% per hour,i am doing a 60 minute boil.recipe says 8.11 litres b4 additional infusions,
total mash volume b4 infusions is 11.09. so what are additional infusions, not sure what that means.
cheers fergi

 

[np1962]

Hi Nige,i am looking for 21 litres into my fermenter, pre boil size according to promash recipe is 24.7 litres, evaperation is 15% per hour,i am doing a 60 minute boil.recipe says 8.11 litres b4 additional infusions,
total mash volume b4 infusions is 11.09. so what are additional infusions, not sure what that means.
cheers fergi

Had to head out after last post, few too mny ales now will revisit this In the morning.
Nige

 

[np1962]

Hi Nige,i am looking for 21 litres into my fermenter, pre boil size according to promash recipe is 24.7 litres, evaperation is 15% per hour,i am doing a 60 minute boil.recipe says 8.11 litres b4 additional infusions,
total mash volume b4 infusions is 11.09. so what are additional infusions, not sure what that means.
cheers fergi

Fergi,
To get 21L into the fermenter starting with 24.7L only allows for losses to evaporation. There is no allowance for other losses so to get this you would need to tip all your break material and hop residue into the fermenter, basically pick up the boil kettle and tip the whole lot in. Not something you want to be doing. There are also other losses to cooling that have not been accounted for.
I'll pm you shortly and see if I can help out with a detailed brewsheet which takes into account details of your system.
As for additional infusions they are talking about mash out liquid and sparging, so you have 11.09L of liquid with your grain for the duration of the mash before you add any more.
Cheers
Nige

 

[boybrewer]

There is an additional loss of liquid that you must take into account and that is how much liquid is going to be soaked up by the grains . So 4.5kg of grain will soak up approx 4.5 lt therefore the initial strike water of 11.09 lt will leave you with 6.59 lt of liquid that will drain out of the mash tun before any additional infusions . To achieve a final volume this is how you would calculate the volume of water needed .

4.5 kg of grain = 4.5 lt of water
loss to tun 2lt
loss to trub and break material unknown so lets work on say 3lt .
Less 15% loss to boil = 4.35
So now you would have to add at least 13.85 lt extra to cover the losses .

Initial strike water 10.8 plus first sparge water 8.11 and then second sparge of 10.09 gives you a total of 29lt , less losses of 13.85 = 15.15 lt into the fermenter so you come up short by 5.85lt . Add this to your total vol and you will end up close to your final vol of 21lt . So your starting vol of water should be around 34.85lt into your kettle . For me I have a boil volume of 33lt using gas burner to achieve 23lt into the fermenter. You can never have too much water . You will be able to tweak your vols as you learn your system .


Cheers
Beerbelly