Another question about AG

[richardagutteridge]

: HI all. Thanks for all the answers to my previous post :clap: Getting a lot of very good advice.

New query re the mashing. Do you put the water into the mash tun first then add the grains, or the grains first :wha:

Regards Richard G :drink:

 

[bolty]

I do water in first, let the tun heat up, then slowly stir in the grist (easier with 2 if 1 person pours and the other stirs).

Then squish the hell out of any lumps that have formed. :thumb:

 

[richardagutteridge]

: Thanks bolty :drink:

 

[corby_brewer]

I also add the water first. :thumb: give it a good stir, then if need add more water. :thumb:

 

[Moley]

Water in first, around 10°C above your desired mash temperature.
In other words, if you're mashing at 66°C your strike temperature will be around 76°C.

 

[Aleman]

I do it the other way round.

Grain in first, then run the water in through the outlet tap.

Then a quick stir and its all mixed (Well its not quite that simple the last brew took 2 minutes to stir it all in - 14Kg of grain . . . the 4Kg brew before that took 20-30 Seconds)

Easier than holding on to a sack with 15Kg of grain in it trying to tip it in steadily while stirring like crazy with the other hand.

 

[Tony]

Its an interesting point! I've tried it both ways (ooo-errr), and currently am putting water in first (as above) to warm the tun up before bunging the grain in.

However, I seem to have less dough-balls if I add the grain first!

 

[highwayman]

I have always put the water in first..as I take a temperature Reading .. and then add the grist... However.. as Aleman points out it's tough on the arms and I do have to break up the lumps!!!

Having now read Aleman's method I am going to try his method next time

 

[Parva]

Isn't that what's known as underletting? Wouldn't work for me anyway unfortunately as I don't measure my water anymore, I go by what's in the mash tun both for the mash and then batch sparging and usually hit my preboil target to within 1 litre. :)