4/18/2024 0 Comments Beersmith 3 mash out![]() So, if you were trying to make a kolsch, with high carbonate water (>50ppm as CaCO3), and 3:1 sparge:mash water with 200F sparge water I think you would end up with a beer that didn't taste good at all. Your sparge to mash water ratio (a higher percentage of sparge water will be more suceptible) Your specific water profile (high carbonate beers will be more susceptible)ģ. Your specific recipe (lighter beers will be more susceptible)Ģ. So, the magnitude of the tannin extraction and therefore the taste perceptibility of it depends on:ġ. But, I would guess that, at least, 1/3rd of the bed ultimately would be above 180F. How much ultimately gets elevated above 180F depends on the ratio of sparge to mash water. Further, as the water drains into the grain bed it will raise more and more of the bed above 180F. The 200F water will raise the top of the grain bed above 180F almost instantly. The exact relationship between pH and gravity is a function of grist (darker grains tend to help keep the pH down), and water composition (higher Carbonate levels will raise the pH more quickly for the same grist). Note that pH and gravity are closely related, in that the lower the gravity the higher the pH will rise. Further, the higher the pH, again the more tannins that will be extracted. The lower the gravity of the water surrounding the husk the more tannins will be extracted. This tannin extraction is also a function of gravity, and pH. ![]() However, the more of the grain bed that is elevated the more tannins will be extracted. It does NOT require that the entire grain bed be elevated. Any grain husk that is raised above 180 will begin to extract these tannins, the amount of extraction per husk will be proportional to temperature (higher temp = more tannins). The extraction occurs at the point of contact. The advice from the experts like Jamil Z, John P, Charlie Bamforth, and classic brewing texts is that water above 180 F will extract undesirable tannin flavors from the husks of the grain. ANY INSIGHT would help with braggin rights for our next session thanks. if we had a rims or herms system i would agree on getting the grain bed temp at a unified mashout temp.but until then im stickin with 168. the water does not immediately penetrate deep into the bed to raise the temp ,in the meantime scalding water is sitting on top. ![]() my fear is scalding water on top of the grain bed leaching out tannins.maybe subtle but maybe preventing the perfect beer.i get his logic in raising the grain bed temp but at what risk if any. our effieciency is about the same it seems. he uses between 180 up to 200 degree water depending on ambient conditions.we never have lautering issues either way. typical batch is 15gal, that being said, when we fly sparge (usually about 45 minutes) i use 168-170 degree water. we usually agree on everything except the mashout or lack of one. Gentlemen help me out here,my brew partner and i take turns calling the shots on a brew day. ![]()
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