BlueSkyBrewer
Apprentice
- Joined
- Nov 14, 2019
- Messages
- 5
- Reaction score
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G'day ladies & gents,
Hoping someone might be able to help me figure out one of the final things I am yet to properly configure in my BS profiles.
So I am hoping that in one fowl swoop I might be able to create a mash profile that correctly reflects my process & makes it easier for me to know what volume of salts I should be adding to my mash. Here is my process:
> Heat 12L of strike water in 20L kettle to 71-75c (depending on beer style & desired attenuation)
> Mash in - BIAB - salts & acid added here
> 60 minute scarification rest
> Heat 7L of water to 75c in seperate 15L pot
> Pull grain bag & squeeze leaving around 9-10L of first runnings in kettle (from around 3.5-4kg of grains)
> Dunk grain bag in secondary pot & leave for 5 minutes
> Pull grain bag & squeeze leaving about 7L of second runnings
> Add the 7L to my 9-10L of first runnings for a pre-boil volume of 17L
Up to this point I've been using a mix of BIAB & single infusion mash profiles. It hasn't really seemed to make a big difference to my brewing until recently when I've started with water adjustment. I've noticed that the profiles will drastically the impact a given amount of salts will have on your batch.
So is someone able to advise how I can set up a mash profile to these specifications? & then how I should be correctly adding my water additions in the water tab? Also open to constructive feedback if you feel I should change something about my current process.
TIA
Cheers to great beers!
Hoping someone might be able to help me figure out one of the final things I am yet to properly configure in my BS profiles.
So I am hoping that in one fowl swoop I might be able to create a mash profile that correctly reflects my process & makes it easier for me to know what volume of salts I should be adding to my mash. Here is my process:
> Heat 12L of strike water in 20L kettle to 71-75c (depending on beer style & desired attenuation)
> Mash in - BIAB - salts & acid added here
> 60 minute scarification rest
> Heat 7L of water to 75c in seperate 15L pot
> Pull grain bag & squeeze leaving around 9-10L of first runnings in kettle (from around 3.5-4kg of grains)
> Dunk grain bag in secondary pot & leave for 5 minutes
> Pull grain bag & squeeze leaving about 7L of second runnings
> Add the 7L to my 9-10L of first runnings for a pre-boil volume of 17L
Up to this point I've been using a mix of BIAB & single infusion mash profiles. It hasn't really seemed to make a big difference to my brewing until recently when I've started with water adjustment. I've noticed that the profiles will drastically the impact a given amount of salts will have on your batch.
So is someone able to advise how I can set up a mash profile to these specifications? & then how I should be correctly adding my water additions in the water tab? Also open to constructive feedback if you feel I should change something about my current process.
TIA
Cheers to great beers!