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brewed all-grain
I've never brewed all-grain, but I will be very soon. I thought you douched in and aimed for a temperature of 150-154. Then after an hour you stir the concoction and collected your first running. Then you added spurge water, trying to get a temperature near 168 and then stirred again and collected second running. Now I think I read a third step somewhere in their where you added a smaller amount of water to perform a mahout. What does this step do and how important is it? Everything seemed so simple until I read that. Now I’m confused.
thanks
sean
Just wandering how your all-grain experience is going...
With all grain, you heat 32 oz (up to 40 oz) of water to a certain temperature. 140-150 = more beta amylaze which break down the natural starches in grain and convert them to sugar, at this temperature the enzymes convert more fermentable sugars, but less body, between 150-160, there is more alpha amylaze, which enzymes convert starches slower, leaving less sugar, but more body. This is why temperature between 150-154 are typical. I don't rememeber all the exact details of the top of my head, but these are the basics.
Enzymes are natural in the grains and react with different water temperatutes.
So you heat 32 oz X pounds of grain (32 oz X 12 pounds = 384 oz / 128 oz per gallon = 3 gallons), so heat 4 gallons (allow 1 gallon for evaporation), mash in water and grain, MIX VERY WELL, cover mash tun and let sit for an hour.
Now heat 64 oz (half gallon) X pounds of grain. After an hour, SLOWLY sparge (not spurge), which is a SLOW rinse) the grain with that water and collect the runoff. Make sure you dump the first quart or half gallon (called vorlauf) back into the mash, then continue sparging. Collect 6 to 6.5 gallons.
Boil this and add hops as usual.
Voila... you now know how to brew all grain. Granted, there is a LOT more, I skipped over a lot of details, but these are the basics.
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