4/12/2024 0 Comments Beersmith 3 crack![]() Divide that 5 gallons by 2 (2.5 gallons/10 qts) and pour that much water at 170 deg into the tun. You still need 5 gallons or 20 quarts of wort runoff to reach your 7 gallon boil volume. Now lets say for example you got 8 qts in that first running. If your using the measuring cup like I do you will know how much you got from the tun when it is empty. After the first quart you will see if it is running too fast or too slow. I actually drain into a 3 quart measuring cup and open the valve so that it take 3 minutes. Next drain the tun empty, slowly, about 1 quart a minute. Sometimes this take 1 vorlauf, sometimes 5 or 6 vorlaufs. Continue draining 1-2 quarts at a time until what you drain is pretty clear then you can stop the vorlauf. Also drain from the tun slowly, valve about half way open. Slowly is key, dont disturb the grain bed that is forming in the tun. When you get to mash out temp, the vorlauf, or drain out 1-2 quarts then slowly pour back into the tun. To do this, add boiling water a quart at a time, stir and then measure the temp. At the end of that rest I like to bring the temperature of the mash up to the mash out temperature which is 168-170. This rest is usually about 45-60 minutes. All the sugars are converted out of the wort in this step at 150-158 degF. The Saccharification Rest is the workhorse of the mash. ![]() Lets say you want 7 gallons in your pot to start the boil. The easiest method is batch sparge and you will get almost as good efficiency as you would with fly sparging. I need to adopt a process that’s proven to work. ![]() I haven’t read this instruction on other All Grain tutorials. So BeerSmith is recommending a slow trickle out of the mash tun. Is this right? 40-50 minutes to lauter a mash tun? I’ve been taking maybe ten minutes or less. Lautering a 5 gallon mash tun should take at least 40-50 minutes to collect 6 gallons of wortâ€. €œAs you continue to sparge, it is important to keep the flow rate slow to maximize the sugars extracted. Is this step the Mash Out? I’ve been adding the sparge water, then give it a stir, wait five or ten minutes, then drain at maximum flow into the brew pot. This seems to be more like fly sparging, and now they recommend the vorlouff (sp) step. Take the first few quarts of wort from the tun (the first runnings) and add them back to the top of your mash tunâ€. The wort coming from the mash tun will start out cloudy with bits of grain and husks, but will soon run clear. €œHeat several gallons of water to 178F and slowly add it to to the top of your mash tun while drawing wort from the bottom of the grain tun using your false bottom and collect it in your boiler. Do you just add more water to the mash tun? Or do you drain the mash tun, close the valve, and then add the sparge water to a mash tun that has just (wet) grain? Other websites say to vorlouff (sp) the first quart or two, and then collect for the brew pot. So, it doesn’t say to drain out the first batch of wort from the MLT. Sparging is nothing more than rinsing the mash with hot water to extract the sugars and create wort that you will later ferment to make beerâ€. ![]() €œAfter 45 minutes, sparge the mash with hot water to extract the sweet wort that will be your beer. €œLeave your mash mixture in the cooler for at least 45 minutes to assure that the sugar conversion is completeâ€. I’m OK with the first part, the strike temp, and the mashing. I’m using BeerSmith, and I have a 48 quart cooler for a LauterTun. I have a flaw in my process and need to sort out where I’m going astray. I’ve been all over the web and I’ve read a ton of posts. OK, my first attempt at All Grain was less than spectacular, not a dumper, but a disappointment.
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