Hey guys,
So I'm using a rectangular/wide esky that I've modified into a mashtun for single step infusion.
Currently, I'm achieving about 55-63% efficiency, meaning I'm wasting money on grain and time on boiling down.
So I'd appreciate any advice on how to improve my mash technique!
Currently:
1) Pre-heat mashtun at 80C with 2-3L water per kilo of grain (beersmith calculation)
2) Wait for 70-75C (depending on how much grain I'm using) and strike.
3) Mix in grain over about 5mins to make a porridge
4) Aim for temp around 69C (temp drops by 5C in 60mins), add ice or boiling water to achieve (usually dead on with temps so don't need to add)
5) Close lid and cover with blankets, leave for 60mins
6) Drain the mash water completely
7) Use pre-heated water to fly sparge over the grain at 77C until achieving desired wort volume.
That's it.
Should I consider collecting the mash water in step 6, placing it back on the element to bring it up to 69C, and then mash again for another hour? Or perhaps my sparge isn't great.
If you want to check out my mash kit, here's the public album on FB: https://www.facebook.com/luke.st.stephen/media_set?set=a.10202069549245272.1073741828.1383251361&type=3
Clearly a student effort!
Cheers guys!
Luke
So I'm using a rectangular/wide esky that I've modified into a mashtun for single step infusion.
Currently, I'm achieving about 55-63% efficiency, meaning I'm wasting money on grain and time on boiling down.
So I'd appreciate any advice on how to improve my mash technique!
Currently:
1) Pre-heat mashtun at 80C with 2-3L water per kilo of grain (beersmith calculation)
2) Wait for 70-75C (depending on how much grain I'm using) and strike.
3) Mix in grain over about 5mins to make a porridge
4) Aim for temp around 69C (temp drops by 5C in 60mins), add ice or boiling water to achieve (usually dead on with temps so don't need to add)
5) Close lid and cover with blankets, leave for 60mins
6) Drain the mash water completely
7) Use pre-heated water to fly sparge over the grain at 77C until achieving desired wort volume.
That's it.
Should I consider collecting the mash water in step 6, placing it back on the element to bring it up to 69C, and then mash again for another hour? Or perhaps my sparge isn't great.
If you want to check out my mash kit, here's the public album on FB: https://www.facebook.com/luke.st.stephen/media_set?set=a.10202069549245272.1073741828.1383251361&type=3
Clearly a student effort!
Cheers guys!
Luke