mwill07
Well-Known Member
I'm trying to work my way through the all-grain process within the confines of my equipment, and understand the choices to be made. I have three mashing schedules prepared, please tell me what I can expect from each, in terms of extraction, body, flavor, etc.
For all brews, assume the following:
10 lb grain bill, cracked identically.
Mash-tun: 5 gallon igloo cooler with SS braid.
6.5 gallon pre-boil volume target.
152 deg F mash temp
Grain absorbs 0.1 gallons/lb, or 1 gallon of water.
Beer 1:
grain/water ratio = 1 qt/lb (2.5 gallons)
Sparge twice with 2.5 gallons each.
* the mash contributes 2.5-1=1.5 gallons of wort
* 5 gallons contributed by sparge
Beer 2:
grain/water ratio = 1 qt/lb (2.5 gallons)
Mashout with 1.1 gallon of boiling water added to mash
Sparge once with 3.9 gallons
*mash now has 2.5-1+1.1=2.6 gallons
* 3.9 gallons contributed by sparge.
Beer 3:
grain/water ratio = 1.5 qt/lb (3.75 gallons)
Sparge once with 3.75 gallons
* the mash contributes 3.75-1=2.75 gallons of wort
* 3.75 gallons contributed by sparge
For all brews, assume the following:
10 lb grain bill, cracked identically.
Mash-tun: 5 gallon igloo cooler with SS braid.
6.5 gallon pre-boil volume target.
152 deg F mash temp
Grain absorbs 0.1 gallons/lb, or 1 gallon of water.
Beer 1:
grain/water ratio = 1 qt/lb (2.5 gallons)
Sparge twice with 2.5 gallons each.
* the mash contributes 2.5-1=1.5 gallons of wort
* 5 gallons contributed by sparge
Beer 2:
grain/water ratio = 1 qt/lb (2.5 gallons)
Mashout with 1.1 gallon of boiling water added to mash
Sparge once with 3.9 gallons
*mash now has 2.5-1+1.1=2.6 gallons
* 3.9 gallons contributed by sparge.
Beer 3:
grain/water ratio = 1.5 qt/lb (3.75 gallons)
Sparge once with 3.75 gallons
* the mash contributes 3.75-1=2.75 gallons of wort
* 3.75 gallons contributed by sparge