Mash-out

[dennisdk2000]

If you mash in a coolbox, how would you raise the temperature for mash-out? I'm guessing the answer is "You can't". Is it necessary? If it is, how do I do it?
Thanks!

Dennis

 

[pittsy]

you would either drain and refill with hotter water (called batch sparging) or you would slowly drain while sprinkling with hotter water until desired amount of wort collected (called fly sparge) if fly sparging stop collecting wort before 1008 (remember to correct for temp on hydrometer) otherwise you are in danger of collecting tanning which have crappy off flavours etc

 

[dennisdk2000]

So basically I won't be doing a mash-out in the conventional sense, but sparging with hotter water? How hot are we talking?

Dennis

 

[pittsy]

mashing is really soaking , and this is helpful http://www.brewsupplies.com/mashing_temperatures.htm which you will be doing and mashing out is just collecting the wort sort of , so yes you will be doing it as normal :thumb:

 

[artiums_enteri]

The mash out is nothing more than raising the temp from your sacchrification rest to 168F and holding for 15 minutes. That will stop all enzyme conversion and get the temp of the mash up so it's easier to rinse the sugars from the grains.

The way I did when I was using an ice chest was to install the same copper manifold on the lid of my ice chest as I had on the bottom as a wort collection point. From there I put a brass ball valve on a pipe protruding from the lid. A Jose attached to another ball valve that was connected to the hot liquor tank. This made it very easy to raise the temp of the mash by adding 1-2 gallons of sparge water.

 

[Dronfieldbrewer]

What I did today was collect the first runnings in a big pan. Heat it on the cooker, chuck it back in to mash tun, stir it a bit then when its 70 degress leave it for about 20 mins and then just sparge as normal

 

[Good Ed]

If you mash in a coolbox, how would you raise the temperature for mash-out? I'm guessing the answer is "You can't". Is it necessary? If it is, how do I do it?
Thanks!

Dennis

the process depends on whether you are fly sparging or batch sparging

 

[BeerEagle]

A Jose attached to another ball valve that was connected to the hot liquor tank

You use Mexican slave labour (labor)?

 

[dennisdk2000]

Thanks to everyone for these responses.

The mash out is nothing more than raising the temp from your sacchrification rest to 168F and holding for 15 minutes. That will stop all enzyme conversion and get the temp of the mash up so it's easier to rinse the sugars from the grains.

This is how I understand the mash-out process. I suppose it isn't strictly necessary as the boil will halt any enzyme activity. The efficiency might be a little lower without a mash-out.

What I did today was collect the first runnings in a big pan. Heat it on the cooker, chuck it back in to mash tun, stir it a bit then when its 70 degress leave it for about 20 mins and then just sparge as normal

Thanks, robbarwell, I think this is how I'll be doing it. As I'm only doing a 1gallon batch, this would work perfectly for me - indeed this method should work for stepped mashes too?

Dennis