Author Topic: Mash out procedures  (Read 3818 times)

Offline robininski

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Mash out procedures
« on: November 11, 2008, 09:34:00 AM »
Is it better to stir in the mash out water or not disturb the bed that has already been formed?

Offline Wildrover

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Re: Mash out procedures
« Reply #1 on: November 11, 2008, 12:13:40 PM »
You can stir it in, I think its actually better that way.  If you stir it in, it allows for the entire mash to raise to the mash out temp which will allow for greater sugar solvency.  Don't worry about the grain bed, that will get set when you recirculate

Offline UselessBrewing

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Re: Mash out procedures
« Reply #2 on: November 11, 2008, 01:32:36 PM »
Yes you want to stir it in, you will have hot spots if you don't. Let it rest for 10 min, and then recirculate (Vorlaugh). The Mash out temp should not be more than 170F.

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