help with with strike temp

[johndavies]

tried brewing on sat but had some major problems getting the desired strike temperature:-

how much water should I use to preheat the mash tun and how long for:-

do I add the strike water to the mash tun then add the grain or vice versa.

do you put all the grain in at once to make sure the heat is kept in and try and get the lid shut as quick as possible.

what is the best temp for my water using 4kg of grain

my mash temp was out by 10 degrees

[Brotherton Lad]

My routine is:
drop 3 gallons of water at 80 C into the mash tun and put the lid on
this warms up the tun
wait till the temperature falls to about 74 C
mash in the grain, stir aggressively to break up any balls, put the lid back on for a few minutes for the temperature to even out
check the temperature and add hot or cold water as necessary (it usually isn't)

You have to find out how your own system pans out by trial and error. The temperature of the grain is important too, so on a cold day, bring the grain inside to warm up if it's normally stored in an outhouse.

[Eric]

Very similar here, a bit less water @ 75C with 2 litres of cold and hotter water on hand for adjustment. Grain is sprinkled from a bucket in one hand while stirring with the other to avoid clumping. As said, it does depend upon your grain temperature and its a lot easier and more predictable in the summer or indoors than in the winter outdoors.

[boingy]

Always bring the grain into the house the day before so it is at a consistent temperature then use some brewing software or the calculator on this site to work out the strike temp:

www.jimsbeerkit.co.uk/calc.html

I always heat the water to a few degrees above strike temp and then put it in the mash tun, put the lid on and wait for it to drop to strike temp (thus pre-heating the mash tun). After you have mashed in and stirred well, put the lid on and leave it for 5 minutes before checking the temperatures. Don't be too quick to make adjustments - it takes time for the temperature to equalise throughout the mash.

Typical numbers for me are water into the MT at 80C, strike temp 77C, mash temp 67C.

[StrangeBrew]

I measure the temperature of the dry grain then use the Strike Temp Calculator to determine the required strike temp.
I add a couple of kettles of boiling water to the mash tun, shut the lid and let it pre heat while my water heats up to strike temp.
Pour the boiling water away, add correct amount of mash water at strike temp then add grain while stirring to an even mix.
Check temp, lid on and add extra insulation if needed to help maintain mash temp.

[Wolfy]

I add a couple of kettles of boiling water to the mash tun, shut the lid and let it pre heat while my water heats up to strike temp.

It's a good idea to pre-heat the mash tun.
However, if you use a plastic picnic cooler be careful that the boiling water does not melt something, they're not really designed for boiling water.

[vacant]

My answer: You'll work it out

I keep my grain and equipment in the house so it isn't cold.
I have a young's FV as a mash tun with one camping mat cut up and taped all around as insulation
My grain bill is usually around 5Kg
My mash liquor is 12 litres.

Now according to my schedule, I need to heat the 12 litre mash liquor to 83C before adding to a cold mash tun.

That's for a 66C mash. I have a litre of hot (and unlimited cold!) on standby.

Remember to get an accurate temp, you need to stir the mash for a few minutes, especially exchanging top & bottom grain.

[StrangeBrew]

I add a couple of kettles of boiling water to the mash tun, shut the lid and let it pre heat while my water heats up to strike temp.

It's a good idea to pre-heat the mash tun.
However, if you use a plastic picnic cooler be careful that the boiling water does not melt something, they're not really designed for boiling water.

Good point Wolfy!

I tested mine before using it for the first time and all was fine, no melt down, no problem.

[Jim]

This video shows how I do it. It might help to actually see it done.

[StrangeBrew]

Nice little vid Jim.

What was the grain to liquor ratio? It looked quite a wet mash.

[johndavies]

thanks everyone for your help gonna have another go at brewing tomorrow night

[Blackjack]

My answer: You'll work it out

yes you will.
KISS Keep it simple etc.......

Read Mr Graham Wheelers book.
If you want to mash at 66C then add 9 degs and strike at 75C OK.
If it is a cold day add a degree or two if hot take off a degree.
If it is a thin mash then take off a degree or two. If it is a thick mash then do nothing (GW based his number on a thick mash)
If you want to swill your tun with water at strike temperature beforehand then that is OK and if you do so take off a degree or so for the warm bits.

But do not worry, IT IS VERY GOOD TO GET THE TEMP TOO HOT OR TOO COLD ONCE OR TWICE, then you will discover what difference temp makes and whether the books are right when they say warm is sweet and cool is dry.

WHATEVER YOU DO. DO NOT EVER EVER get so retentive as to start sticking thermometers into your bag of malt or taking it in from the garage overnight. Please just don't so it. If for some good reason you do not know whether your malt is warm or cold then STICK YOUR HAND IN THE BAG, smell into the bag, a.) it is a lovely smell and b.) your nose is very sensitive to temperature.

Crikey. Beer drinking is fun and making it is even more fun, chill out ( not literaly of course hee hee!)

Oh Oh! One final bit!. The malt you buy actually has a very very low moisture content ( usually) and when it gets mashed the hydration of the malt generates heat and increases the temperature by a degree or two ( a degree in a thin mash and two in a thick one!).

Do not rush the doughing/mashing in and if the temperature is a wee bit wrong a a pint or two of cold water or boiling water.

Finally, PUT THE LID ON AND FORGET IT FOR 90 MINUTES. or if it was at least 66C then forget for 60 mins cos. if it is warm the mash will be fully converted quite quickly.

Regards JP
(awkward squad)

[johndavies]

thanks for all the help everyone just brewing everards tiger out of Graham wheelers book, got the strike temp at 67.6 it dropped to only 67.5 in the 90 mins mash well happy.

[flything]

WHATEVER YOU DO. DO NOT EVER EVER get so retentive as to start sticking thermometers into your bag of malt or taking it in from the garage overnight. Please just don't so it. If for some good reason you do not know whether your malt is warm or cold then STICK YOUR HAND IN THE BAG, smell into the bag, a.) it is a lovely smell and b.) your nose is very sensitive to temperature.

Personally I think this is poor advice, plus I tend to avoid listening to people telling me what to do but there you go. I'd rather I was precise with my measurments, whether that be mash temp or hop additions so that I can recreate a recipe in the future or at least know where I'm working from when making adjustments.

It's rather easy to use the strike temperature tool on here, or something like Beersmith, but to do so you need to know how much grain you are using and the temperature it is at, it's not anal unless you consider measuring anything irrelevant.

Once I have worked out what your strike temp is I heat up my water to 80c and add it to my mash tun, I then either leave it do drop to my calculated strike temp or add a little boiling water to raise it to my desired temp, I then dough-in and have a cup of tea.