Hi Guys,
I have a 200L mash tun that I just started using which I will to between 50 & 60kg of grain. When using a mash temp of 66 degC my calculations call for around 76degC as a water supply temp to achieve the desired mash temp.
Previously I would pre heat the water in the MT then dump the grain in but want to try underletting as I believe it will help reduce dough balls.
When I tried underletting on the weekend the temp at the bottom of the mash tun was showing 75degC for quite a while as it takes me 10-15 minutes to fill the MT with mash water. Eventually when all the liquor is in the MT the temp stabilises on the 66deg mash temp but im worried that the high initial temps are having undesired effects as it's close to my mash out temp for that initial period.
Anyone have thoughts on this? Is it normal?
My initial thoughts are to put a bigger pump in to fill the MT quicker and limit the time the bottom of the mash is at these high temps.
I have a 200L mash tun that I just started using which I will to between 50 & 60kg of grain. When using a mash temp of 66 degC my calculations call for around 76degC as a water supply temp to achieve the desired mash temp.
Previously I would pre heat the water in the MT then dump the grain in but want to try underletting as I believe it will help reduce dough balls.
When I tried underletting on the weekend the temp at the bottom of the mash tun was showing 75degC for quite a while as it takes me 10-15 minutes to fill the MT with mash water. Eventually when all the liquor is in the MT the temp stabilises on the 66deg mash temp but im worried that the high initial temps are having undesired effects as it's close to my mash out temp for that initial period.
Anyone have thoughts on this? Is it normal?
My initial thoughts are to put a bigger pump in to fill the MT quicker and limit the time the bottom of the mash is at these high temps.
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