Will this work?

[Robbieb]

Hi,

I'm about to brew an all grain SMaSH this week with Maris Otter and Cascade, BIAB in my 40L urn. My problem is I want to add most of my hops in the last 5 minutes and don't have a wort chiller to cool my wort quick enough.

My plan is to mash in around 22L and aim for 14L of high gravity wort after my boil. Then I can transfer to my fermenter and top up to 21L with refrigerated water which should bring my temp down to ~65 degrees. Then I can just let it cool to pitching temp overnight.

Is this a good idea? Is 22L enough to mash 4.5KG of grain in? and is 65 degrees cool enough to stop the hops from adding bitterness?

Cheers,
Rob

 

[wereprawn]

65 c wont give you any extra bitterness AFAIK. Though you could just put a couple of litres of wort aside, chill in the sink( in a clean ,sanitized, airtight container ) and put it in the fridge . When your main wort is at pitching temp, dilute refridgerated wort to a gravity of around 1040 ,bring wort to the boil, add hops for 5, chill in a sink of ice water and add to the fermentor leaving the majority of the hop debris behind.

 

[Kingy]

Your efficiency will suffer big time doing that. If your adding all your hops near the end why don't you cube hop or let it cool overnight in the urn. I would be doing a full volume mash.