OzarkBrewer said:
I like that backward approach and will be wanting to do it this way on my second all grain brew. Since I have the same equip profile this sounds like a comfortable approach for me as I have been looking at different approaches since the first 10 g batch. It looks like all I need is a pump and a little clarity. Please explain 1.5 mash ratio a little more. What size connector at the MLT? Do you pump back through the strainer or screen or how does it distribute the strike through the bottom of the MLT?
thanks
Hello OzarkBrewer,
1. "1.5 mash ratio" - As you develop your Mash Profile, you define the Mash Steps that make up the profile. Since it sounds like you are new to All Grain and we're just damn lazy, so the easiest Mash Profiles are the "Single Infusion Mash, XXXXXX Body, No Mash Out". This means only one step! (that's the lazy part) :
When you open the profile, you see there is only one infusion step. If you click on that step, you will see, and surly have read a lot about, that you basically define 3 key parameters. Step Temp, Step Time, Water to Add. Assuming you know the Temp and Time, water to add is where the ratio is defined. This, in US Homebrew terms, is the amount of water that you will add in Quarts per each Pound of grain you will mash. So a 1.5 ratio says you will add 1.5 quarts of water for every pound of grain. This ratio is debated over and over in all the books and blogs. We're lazy so we won't go into it, but BeerSmith usually defaults to a ratio of 1.25 quarts per pound. To more easily accomplish the Backward Grain to Water stuff, we change that to at least 1.5. This makes the mash thinner and is more easily mixed to prevent the dough balls and etc. As for the ratio ... Personally, we've tried ratios from 1.0 to 3.0 (3.0 takes a lot of MLT volume or a small batch). Since we don't have a lab, we have to rely on our taste buds. Who knows what about the enzymes.... whether they are thermally shocked or over diluted... we can't taste a difference so we use a ratio that fits our easy mix or MLT volume needs. You technical experts out there leave us alone. We're happy with our beer, so we don't worry about all your theory.
2. What size connector - We use 1/2" NPT to 1/2" tube.
3. Do we pump back through the strainer or screen - Yep!! The water goes in that way easier than it will come back out!
4. "It" doesn't distribute strike through the bottom. We distribute the strike with a 24 inch wooden spoon!
We certainly aren't making fun. There is soooo much that we read and learn to begin All Grain brewing, it takes a while before we can relax and realize that "WE" were the ones that made it seem so hard and complicated. In another 2 or 3 brews, you will know exactly what we mean. You will look back and say to yourself .... "Damn ... why did we make that seem so complicated?"
Good Luck and Keep at It!
Preston