agentbud
Well-Known Member
Been brewing 10 years or so. First 5 or 6 using extract and the rest as BIAB. Every brew I have done has always been full volume mash/boil. I have never done partial or needed to sparge. I am "thinking" about getting one of the new Brewzilla Gen 4. My only concern is that I sometimes brew big beers and I worry the 9.25 gal limit would not be enough room to do a full volume mash. So, I have a couple questions:
1) When doing a partial mash (with plans to sparge to get up to full boil volume), how do you know how much water to start with in the mash? Is there a general rule like x qts per lb of grain?
2) I use RO water and add my salts in prior to mash. When sparging, do I use the same % of salts / acids (for ph) in both the mash and sparge water or do they differ?
3) When doing a full volume mash, I typically do a 10 min mash out at 170. With a partial mash/sparge, since the sparge water will be 170, is a mash out step still needed to stop conversion?
Thanks, Mike
1) When doing a partial mash (with plans to sparge to get up to full boil volume), how do you know how much water to start with in the mash? Is there a general rule like x qts per lb of grain?
2) I use RO water and add my salts in prior to mash. When sparging, do I use the same % of salts / acids (for ph) in both the mash and sparge water or do they differ?
3) When doing a full volume mash, I typically do a 10 min mash out at 170. With a partial mash/sparge, since the sparge water will be 170, is a mash out step still needed to stop conversion?
Thanks, Mike