Author Topic: To determine the Heats of the Liquor or Water for the First and Second Mashes on  (Read 2501 times)

emmalouise

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Hi All,
I would like to share with you some information from my new Beer Brewing and Wine Making EBook http://www.wineandbeermakingsecrets.com/ebook1_contents.htm

To determine the Heats of the Liquor or Water for the First and Second Mashes on different kinds of Malt

First Mash - For very pale malt turn on the liquor at 176° Far. For pale and amber mixed, 172°, all amber, 170°, high-coloured amber, 168°. An equal quantity of pale, amber, and brown, 160°. If the quantity of brown is very dark, or any part of the grains charred by the fire upon the kiln, 155°.

Second Mash - For very pale malt turn on the liquor at 182°. For pale and amber mixed, 178°; all amber, 176°; high-coloured amber, 172°. An equal quantity of pale, ember and brown, 166°. If the quantity of brown is very dark, or any part of the grains charred by the fire, 164°.
The heat should in some measure be regulated by the temperature of the atmosphere, and should be two or three degrees higher in cold than in warm weather.
The proper degree of heat will give the strongest wort and in the greatest quantity, for though the heat were greater and the strength of the wort thereby increased, yet a greater quantity of liquor would be retained in the malt; and again, if it were lower, it would produce more wort, but the strength of the extract would be deficient, the beer without spirit, and likely to turn sour.

Bye for now
Emma, Ireland

 

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