Not sure what your procedure is, but the above is mine. If I mill at a larger setting, I think I can speed this up by 20-30 minutes. My last brew day was about 4.5hr from time starting to heat sparge water to final clean up. So this is all heating right next to the ROBOBREW while the mash is going. I made it automated using an STC1000 and a relay for the element (STC1000 can't handle the current the 1500W element draws). I made an electric kettle using an 8gal pot I had, 1500W, 120V element from Dave installed. When I lift the basket of the ROBOBREW to drain the mash, I start adding sparge water in at a slow pace to kind of keep the water on top of the mash the same as it was when lifted.Īlso, as someone mentioned, once you lift the mash backset, I turn both elements on and set for boil. However I have the next 3-4 batches already milled, so I am stuck with SLOW sparge going forward. Grain crush was smaller than it had been before. Should I just stop collecting wort when I've got what I need for the boil? (this seems like the answer must be yes, lol, unless I want to save wort for other uses).My last 2 sparges have been SLOW. Why would it have the first and second sparge water additions so different?Ĥ. Any suggestions as to how to handle this?ģ. Therefore I don't think the pre-boil volume is correct. The other thing is that I certainly wouldn't boil off 1.46 gallons in an hour using my setup.
For one thing, with a full boil in my pot I can get about four gallons max. it has pre-boil volume as 4.96 gallons, which seems too high. do I have beersmith set correctly, and am I interpreting these steps correctly?Ģ. Don't know where I got that but I must have read it somewhere.ġ. If anyone can elaborate, please do in great detail.Īlso, I am assuming that during the initial drain, to begin draining and catch the first runnings until they are clear, then put them back into the grist and then drain completely. So I am assuming this means to drain the mash tun completely, add 1.45 gallons of water, drain again, add 2.61 gallons, drain again, and boil.
The mash page shows to add 7.5 quarts of 162F water to the mash tun, with a two step batch sparge of 1.45 and 2.61 gallons of 168F water. Let's take a simple SMaSH recipe using maris otter, 6 lbs. Currently I'm using single nfusion, light body, batch sparge settings. Now I'm new to beersmith II, so I'm not completely sure which mash setting to use. I hope you don't mind the hijack, but hopefully this will get some answers for you too. I assume this means I will need about 4ish gallons of wort (to account for boil-off). I have a five gallon mash tun, and plan on doing 3.5 gallon batches. Well as soon as the ingredients arrive, I will be doing my first all grain batch.
0 kommentar(er)
