mashsparge:main
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mashsparge:main [2018/06/21 00:07] – sparging mrmekon | mashsparge:main [2020/11/15 14:02] (current) – mrmekon | ||
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==== Mash Thickness (Grist Ratio) | ==== Mash Thickness (Grist Ratio) | ||
The ratio of water to grain is important when mashing. | The ratio of water to grain is important when mashing. | ||
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+ | === Grain Absorption === | ||
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+ | The amount of liquid absorbed by the grain varies based on grains used and sparging method used (mostly whether you can squeeze the grains, as in brew-in-a-bag systems). | ||
=== Grain Displacement (mash tun sizing) | === Grain Displacement (mash tun sizing) | ||
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For mashing in a 30L mash tun, 10kg of grain would displace 6.66L, meaning 23.333 L fits in the tun with the grain for a grist ratio of 2.3 L/kg. This is slightly thicker than average, but well within the acceptable range. | For mashing in a 30L mash tun, 10kg of grain would displace 6.66L, meaning 23.333 L fits in the tun with the grain for a grist ratio of 2.3 L/kg. This is slightly thicker than average, but well within the acceptable range. | ||
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+ | ==== Mash pH ==== | ||
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+ | Mash pH is ideally in the 5.2 - 5.6 range, with differing claims from different sources. | ||
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+ | There are a lot of claimed benefits of ideal mash pH, most of which seems to be word-of-mouth folklore. | ||
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+ | All malt is acidic, with darker roasts significantly more so. Grists consisting entirely of very light malt, particularly pilsner, risks too high of a mash pH, while stouts and porters with high quantities of dark malt risk too low of a pH. | ||
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+ | Water sources accept or resist pH changes depending on their mineral content, regardless of their initial pH. Carbonates, in particular, act as pH buffers and resist change. | ||
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+ | Acidifying is often done with lactic or phosphoric acid. Lactic acid is cheap and easy to get, but using more than a few milliliters per 25L mash can leave an undesireable aftertaste in the finished beer. | ||
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+ | Chalk (calcium carbonate) is one method for increasing the pH of dark beers, though not particularly recommended anymore due to its failure to fully dissolve in beers. | ||
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+ | Unmodified sparge water will raise the boil pH. The ideal range for boil pH is also listed as in the 5.2-5.5 range, so acidifying your sparge water might be wise. It is claimed that hop extraction is better in the ideal pH range, and lower pH also reduces the maillard reaction. | ||
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+ | The pH should drop 0.1-0.2 during the boil, normally reaching 5.0 - 5.3, and drop further during fermentation. | ||
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==== Mash Out ==== | ==== Mash Out ==== | ||
- | When the mash is finished, it is common to raise the temperature a bit to stop the enzymatic activity and increase the viscosity of the liquid so it drains from the grain bed more efficiently. | + | When the mash is finished, it is common to raise the temperature a bit to stop the enzymatic activity and increase the viscosity of the liquid so it drains from the grain bed more efficiently. |
==== Sour Mash ==== | ==== Sour Mash ==== |
mashsparge/main.1529532436.txt.gz · Last modified: 2018/06/21 00:07 by mrmekon