Franconian Beer Message Board
Homebrewing in Franconia |
| Posted by Nick B. on 2014-03-26 06:12:48 |
| 65 is the baking temperature (30 minutes, nothing that might be in there can survive this), our water is not even 60. Sparging, with its effects on pH, poses a risk to the quality of your mash. The ideal is to use an over-sized mash tun, in my case I use 32 L of mash water in total, and simply run it off into the brew kettle. I yield 21 - 22 L in bottles, but I also boil with the lid mostly covering the kettle, to reduce boil-off, and to keep the OG down to 1.034 / 8.5P. People sparge to save on malt and mash tun size, but at the expense of mash quality. You can read about it here. The late George Fix first publicised the method back in the 1980's, I think. |