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Date: 12 Jun 2006 17:26:20
From: Greg LaPolla
Subject: Continuous infusion mashing
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I found a reciepe in the last issue of Brew Your Own for Belgian Golden
Ale. I am trying to find out more info on continuous infusion mashing.
The mash schedule calls for doughing in with tap temp water. and
heating 2 gallons of water to 170 degrees and keeping it there. It
also specifies to have a heat source under the mash tun to slowly heat
the mash to 170 degrees and sparge the 170 degree water and frequently
stir the grain bed for 4 hours.
This seems like a pretty labor intensive process, I am ok with that.
What I would like to know more about is the heat schedule. Doing some
simple calculations I figure apporx. 25 degrees per hour. Does this
seem appropriate ?
My Mashtun's false bottom give's me about 4 inches of space under the
grain bed so I dont think scorching will be a worry.
Am I on the right track here or is there an easier way ?
Greg
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Date: 13 Jun 2006 03:49:11
From: John 'Shaggy' Kolesar
Subject: Re: Continuous infusion mashing
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On 12 Jun 2006 17:26:20 -0700, <glapolla@gmail.com > wrote:
> I found a reciepe in the last issue of Brew Your Own for Belgian Golden
> Ale. I am trying to find out more info on continuous infusion mashing.
>
> The mash schedule calls for doughing in with tap temp water. and
> heating 2 gallons of water to 170 degrees and keeping it there. It
> also specifies to have a heat source under the mash tun to slowly heat
> the mash to 170 degrees and sparge the 170 degree water and frequently
> stir the grain bed for 4 hours.
>
> This seems like a pretty labor intensive process,
It sure does. What's the point?
> Am I on the right track here or is there an easier way ?
Yeah, there's a much easier way. Single step infusion mash.
John.
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Date: 13 Jun 2006 05:20:07
From: QD Steve
Subject: Re: Continuous infusion mashing
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrne8sdg8.cu9.spam@weizen.shagg.net...
> On 12 Jun 2006 17:26:20 -0700, <glapolla@gmail.com> wrote:
>> I found a reciepe in the last issue of Brew Your Own for Belgian Golden
>> Ale. I am trying to find out more info on continuous infusion mashing.
>>
>> The mash schedule calls for doughing in with tap temp water. and
>> heating 2 gallons of water to 170 degrees and keeping it there. It
>> also specifies to have a heat source under the mash tun to slowly heat
>> the mash to 170 degrees and sparge the 170 degree water and frequently
>> stir the grain bed for 4 hours.
>>
>> This seems like a pretty labor intensive process,
>
> It sure does. What's the point?
>
>> Am I on the right track here or is there an easier way ?
>
> Yeah, there's a much easier way. Single step infusion mash.
>
>
> John.
I have heard of this continuous infusion mash procedure some time ago. I am
pretty sure that our local brewery (Coopers) has a commercial version of
this system, supposedly, the only one of it's kind in Australia but I have
never heard of it for home brewing. I am under the assumption that
specialised equipment is required.
Steve W (in Aus)
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