Building the Ultimate Grain Bed before you Mash In.
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- Опубліковано 29 лип 2024
- Building the Ultimate Grain Bed before you Mash In.
This is all about building an efficient grain bed for the mash and avoiding stuck mashes.
Chapters:
0:00 - Intro
0:24 - Giveaway info
1:00 - The Ultimate Grain Bed Start
1:32 - Lautering and Sparging Terms
2:25 - Malt Conditioning
3:31 - The Grain Crush
4:58 - Rice Hulls
6:15 - Mash In - Adding grains
6:52 - The Rest
7:26 - The Recirculation
8:13 - Beta-Glucanase Rest
9:10 - BIAB - To be aware of
9:46 - Fixing the stuck mash
11:16 - Fed Flags to avoid stuck mashes - Навчання та стиль
Good info Mike. Love my DIY Clawhammer screen mash basket for this exact reason. Sláinte
I felt it wasn't a topic that probably needed a little more coverage and simplicity to it for newer brewers.
Absolutely hilarious video again.. Great performance.. You are good and entertaining "teacher"
Thank you for the kind words as I thought it was a bit too mellow but I try to put a little bit of my goofy personality into all the videos for a bit of humor and to keep things a bit on the light side.
Fun drinking game: Every time that Mike says "It is what it is" you take a shot! 😆
Just messing with ya buddy.... great info as always
😂😂😂Sadly I might never give up that expression or a handful of others like when all hell falls from the sky and I say "The Brew Must Go On" as once I'm committed I see it through. I am working on a few books with my wife but maybe I should eventually come up with a long list of common sayings too just for fun.
Great info!! I didn't know stuck mash is a thing and don't care about grain bed until a stuck mash recently. I don't even use any of those wheat, rye, rice, or corn to brew a Munich Dunkel but still got a stuck mash. I think the problem is my malt is too fine and I'm using a nylon bag and also a metal inner filtration bucket in my all-in-one system which all makes the wort difficult to go from the top to bottom when recirculating in mashing.
Thank you and shockingly too many filters can create a filtering problem too. Usually if you have a very fine filter before the larger filters it can get clogged either completely or in the case of BIAB, only in certain areas that can hinder the flow. One other bit of advice is not to let the wort run to thin or dry over the top of the mash during mashing as it can cause the malts to compact just like recirculating too quickly can. I've been there with the stuck mashes all too frequently when I first started into 5 and 6 gallon batches but now days it is a very rare event that doesn't slow me down much if at all.
@@BitterRealityBrewing Thanks for the reply. My recirculating during mashing at the top is like a small shower head and the wort coming out quite thin, do you think I should try to turn the valve smaller to limit the flow? I will redo the same Munich Dunkel this week and I read that if I use 90% of munich malt it might cause some enzymatic or PH problem, what do you think?
@@lawreven2522 On the recirculation, low and slow but you also want to maintain about a 1/2 to 1 inch of wort on top of the grainbed to keep it from sticking together and becoming compacted. As for the 90% Munich malt causing issues I'm not sure about that personally but here is a great article from Brulosophy - brulosophy.com/2017/12/11/grain-comparison-vienna-malt-vs-munich-malt-exbeeriment-results/ . I would agree the PH will be low which is what Brulosophy noticed and as the Munich malt is cooked a bit more than many other base malts I could see your mash efficiencies being a little lower due to a lower enzymatic malt but honestly if you are o.k. with both of those there isn't any reason you can't use Munich malt at even 100% of your grain bill as it is considered a (specialty) base malt and not an adjunct malt. Keep in mind it will impart a nice mouth feel and sweetness but that is to be expected in a Dunkel.
I just went through all my old Dunkelweizen recipes and I found that I used from 32% to 76% Munich in those recipes with the one I used 76% Munich being one of my favorite recipes as I added a bit of chocolate rye to it which I'm a huge rye fan and it was probably one my favorite Dunekweizens I ever made.
You are quoting Palmer about the 10 minutes rest to let the grain bed settle but I cannot seem to find the section where it’s being discussed in his book. It’s an old video but would love some pointers. Thanks for your work!
I feel the most important take away is taking your time when mashing in and doing a recirculation. Every time I start to rush things, I start to have issues. Luckily that isn't very often.
Love your videos. Thank you for the information.
Thank you and thanks for the support.
I agree, rice hulls seem to make a big difference. Have yet to try conditioning. Tank you for another great video.
I've been shocked at how clean some of my brews have been with the malt conditioning but I'm lazy and don't always remember to do it.
Thank you for this very informative video. I used to do small batches only and recently began brewing 5 gallon batches.
Thank you and hopefully it helps or at least gives some insight if you have any issue which I'll cross my fingers you don't as it can be very furstating.
Very informative video. I do 5 gallon batches of all grain when I can. Right now I've only been able to do extract. In my area were I live we are on water restrictions. Cheers!
The water restriction sucks but I full understand especially if you are on the west coast of the the U.S.. When Covid first hit I wasn't able to buy my distilled water beyond 2 gallons per day per location and some companies were only selling 1 gallon per person per day. I had to go to 4 Walmart stores just to get enough for one brew, luckily people really weren't rushing the distilled water as much as just spring water so the local Walmart manager gave me permission to buy up to 16 gallons at a time a few weeks later.
Don't malt condition grain that is already crushed BTW. In case that wasn't obvious. 👍🍻
"Crushed" I'm guessing you mean. Yeah I do hope that was obvious otherwise that poor soul make need to go back to extracts. :-) 😎
@@BitterRealityBrewing lol yeah autocorrect is brutal...lol
Great informative video. I have yet to use rice hulls in my grain bill, but if I start using wheat, rye, rice, or corn, I will absolutely take your advice for the addition of 4 to 8 ounces (I brew ~5.5 gallons each batch). Next up for me is a Mexican Lager! Thanks again
I've actually been shocked at how many people haven't used rice hulls but they've been part of my brewing ever since I bumped up to 5 and 6 gallon batches years back and have done me well. The first time I went to buy some I asked for 20 lbs, not knowing how light they were and some of the people in the brew shop started to laugh. I found out what they were laughing about when they brought up 2 really large bags full of rice hulls. I think that lasted me almost 2 years before I needed more.
Nice vid. Are you using the small batch adapter on all your brews (no matter the size)?
Yes as it helps with your mash efficiencies. I did a test a while back with it and then without it and it was obvious as it helped to ensure the flow went through all the grains.
I’ve always heard never to use spent grain in baking if it contains rice hulls because they’re sharp. I don’t know if there is truth to that or not so I don’t risk it since I make quite a few dog biscuits.
Honestly I doubt they will hurt you but they do add a lot of extra fiber and too much might give you some gut pain if you aren't use to that level of fiber.
Good job Mike! Important stuff for beginners. And because you’ve come to expect it from me 😁 abläutern = OP (like hop) loy tairn , cheers!
I really did work hard on the German pronunciation, (not so much on the Latin) hopefully you could tell. I've never been good at languages but do to my lack of confidence with languages if I'm not 100% sure I call a lot of attention to it as I try a few times not 100% confident on which one is right or even close to correct. I wish I had the cash flow just to go hang out in Germany for a full year so I could really submerge myself and learn a little family history too.
@@BitterRealityBrewing you were fine, have confidence and if you want help with German pronunciation , just let me know, happy to help
@Homebrew & GME I have a short bucket list of places to visit and once our house is built the bucket list will be one of my biggest goals which includes visiting Germany as my #1 place to visit followed by Ireland and a few others I'd like to visit but not life shattering if I can't. At the moment I'm thinking 2 weeks worth of traveling with almost a full week in Germany as there are simply too many places in Germany I'd like to see. I figure I can get all the other places like Ireland, England (maybe Scotland) and Belgium in one week leaving me the 2nd week for Germany and maybe a day in Austria or Switzerland would be a bonus.
I've considered living in other countries from time to time but I would agree we do have it really good here as no one can agree on anything which actually allows for a bit more freedom.
Today I am getting 8 pounds of Red X base just because. Have no idea where I'm going with it....
😂😀😂I bought something like 10 or 12 lbs earlier this year and had no clue what to do with it. I found a cool smash minus the sh recipe which called for 15 lbs so I am obviously shy but will figure out something to do with it. If you come up with a recipe, please share as it might help me decide otherwise I might eventually just order some more to do a single malt brew.
@Homebrew & GME Nice. I fell asleep but going to get it tomorrow & try it. I'm just going to do the Red X single. I have Chinook. So done.