Important Note: We do not recommend adding flame under the vessel, as it is very easy to scorch the grains, causing off flavors. If you should miss your target temperature, it is easiest to add hot water or cold water to move it a few degrees up or down. If you are brewing in a very cold environment, you might consider insulating the mash vessel, but in most situations, the large thermal mass of the mash will hold the temperature just fine. The tool changes the salt additions when holding them to the boil and I would think that is because of losses in the mash tun and any other processes involved. The addition of a protein rest helps break down proteins, resulting in a clearer beer. For a double decoction, there will be a total of 3 mash rests: the protein rest, saccharification rest, and mash-out. Finish the boil, chill the wort, and pitch the yeast. Make sure the lid is placed on the mash to retain heat. In Beersmith 3 (desktop) it seems to be targeting the mash water, the sparge water if not holding until boil or the preboil water if holding but I am not 100 sure about the preboil part. From here, it’s just like any other brew day. In most scenarios, letting the mash sit for 60 minutes at 148– 160° will result in full enzymatic conversion of the starches to sugars. You will want to tie off the sides of the bag or just be very careful.Ĭontinue stirring for a few minutes after the grain has been added to make sure that the entire mash is a consistent temperature and that all dough balls have been eliminated. Important Note: Make sure all of the grain stays inside the grain bag if you are doing the BIAB method. Always add grain to water, not water to grain. Once you have reached the strike temperature, steadily add the grain to the water while stirring, making sure to break up any clumps (aka “dough balls”). It’s a good idea to have extra volume in the decoction kettle to ensure you hit your temperature rest. For each decoction volume calculation, add about 15-20 safety. For a single vessel system, put your grain in your mash basket. Alternatively, BeerSmith 3 has a built in decoction calculator that you can customize to match your equipment profile. If you are doing the BIAB method then ideally you will want to carefully put your grain bag in the kettle and attach it to the sides of the kettle. Heat the water up to the strike temperature that you calculated. So, first decide on your desired mash temperature according to the section above and then add the expected temperature loss on top based on your brewing method and environment to calculate your strike temperature. Single-vessel systems are similar in temperature loss.įor a designated mash tun, you want to figure on a drop of 10☏ if you are in a warm environment, and 15☏ if you are in a cold environment. The first step is to calculate the strike water temperature so that you achieve the correct mash temperature after your grains have been added to the water.įor BIAB, you only typically lose around 4–6☏.
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