BinghamtonEd
Well-Known Member
So I am looking to brew a batch that will push the limits of my setup, to the point where I'm going to dunk sparge the bag in my fermentation bucket and then use that to top off the kettle.
My question is this :
After mashing for 60 min at 152, should I move to a 10-minute mash out at 170, or should I skip the mash-out and just dunk that bag in the bucket and combine the two?
For reference, the grain bill is 13.5lbs, and the mash thickness will be 1.5qt/lb. Assuming I lose .1g/lb overall to absorption (with squeezing the bag), this would leave me with about 3.7. I plan to have 2g of 170-degree water waiting in the bucket for the dunk sparge, to get me a pre-boil volume of around 6.7 (probably slightly less). My only concern with not doing a mash-out first is that placing the grain in the 170-degree water in the bucket will cause the temps to drop below 170.
I am leaning towards a mash-out, followed by the dunk sparge and squeezing.
My question is this :
After mashing for 60 min at 152, should I move to a 10-minute mash out at 170, or should I skip the mash-out and just dunk that bag in the bucket and combine the two?
For reference, the grain bill is 13.5lbs, and the mash thickness will be 1.5qt/lb. Assuming I lose .1g/lb overall to absorption (with squeezing the bag), this would leave me with about 3.7. I plan to have 2g of 170-degree water waiting in the bucket for the dunk sparge, to get me a pre-boil volume of around 6.7 (probably slightly less). My only concern with not doing a mash-out first is that placing the grain in the 170-degree water in the bucket will cause the temps to drop below 170.
I am leaning towards a mash-out, followed by the dunk sparge and squeezing.