This question stems from the conversation in the other thread about batch sparge volumes but since the topic has drifted from that and this forum is a little slow I figured I'd just start a new thread.
Anyway, I was thinking about the water volume in the mash if I use the protein rest and mash out options. This is really going to give a large volume of water for the first runnings with not much left over to sparge with.
I was wondering what the good or bad consequences would be if I modified this mash profile a little to allow for greater sparge volumes (and hopefully greater efficiency). My plan would be to take some of the liquor from the mash tun after the second infusion which is supposed to bring the mash up to the sach rest. I could then use the liquor that I've taken and use it to mash out as well as allow for greater batch sparge volumes.
For example, if the protein rest calls for 2.5 gallons of water and the second infusion calls for 2.25 gallons. If I have a 10 lb grain bill, at this water volume I'm close to 2.0 qts per gallon. Since the convention is 1.0 - 1.5 qts per lb I'm a little over that convention. So, I'm wondering if I removed say 6.5 qts (a little over a gallon and a half) from the mash tun, brought that liquor up to a temp that will allow for the mash out when the sach rest is complete, if there would be any problems or perhaps benefits to doing it this way?
My thinking is that bringing the water volume back down to 1.25 qts per gallon and using some of the liquor from the protein rest will allow from greater batch sparge volumes but I'm not sure if removing the liquor and using it this way isn't without its hazards or down side either?
Anyway, I was thinking about the water volume in the mash if I use the protein rest and mash out options. This is really going to give a large volume of water for the first runnings with not much left over to sparge with.
I was wondering what the good or bad consequences would be if I modified this mash profile a little to allow for greater sparge volumes (and hopefully greater efficiency). My plan would be to take some of the liquor from the mash tun after the second infusion which is supposed to bring the mash up to the sach rest. I could then use the liquor that I've taken and use it to mash out as well as allow for greater batch sparge volumes.
For example, if the protein rest calls for 2.5 gallons of water and the second infusion calls for 2.25 gallons. If I have a 10 lb grain bill, at this water volume I'm close to 2.0 qts per gallon. Since the convention is 1.0 - 1.5 qts per lb I'm a little over that convention. So, I'm wondering if I removed say 6.5 qts (a little over a gallon and a half) from the mash tun, brought that liquor up to a temp that will allow for the mash out when the sach rest is complete, if there would be any problems or perhaps benefits to doing it this way?
My thinking is that bringing the water volume back down to 1.25 qts per gallon and using some of the liquor from the protein rest will allow from greater batch sparge volumes but I'm not sure if removing the liquor and using it this way isn't without its hazards or down side either?