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Date: 31 May 2006 10:13:36
From: Dick Adams
Subject: Dutch Oven Partial Mashing
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Before I begin, a Dutch oven is a thick-walled metal cooking pot
with a tight-fitting lid. What is identified in the following
cut-n-paste does not fit that description.
This is a cut-n-paste from "Beer the Partial-Mash Way"
by Mark Henry from BYO (ober 2002).
See: http://www.byo.com/feature/986.html
Or: http://tinyurl.com/ruuqt
"After your mash has been in the oven for 30-45 minutes,
pull it out. It's time to get the goodies out of grain!
While your grain was in the oven, the starch in the grains
was being degraded into sugar, and all the flavors these
grains will impart were being drawn out. Place the spaghetti
colander over your brewing pot. You may need someone to hold
it for you. Dump the grains into the colander, making certain
any liquid runs off into your brew pot."
What is being discussed here is using your oven to maintain
the temperature and drawing off the mash into the kettle. My
concern for this idea is how much of the grain is going to
fall through the colander and into the brew kettle? Is my
concerned justified or am I simply being neurotic?
Also it stuck me as much easier and less messy to decant the
mash pot into the colander, batch sparge, and then decant
again. Near the end of each decant, a large strainer could be
used to catch the any falling grains. Comments?
Dick
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Date: 31 May 2006 14:29:35
From: John 'Shaggy' Kolesar
Subject: Re: Dutch Oven Partial Mashing
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On Wed, 31 May 2006 10:13:36 -0000, <rdadams@smart.net > wrote:
> "After your mash has been in the oven for 30-45 minutes,
> pull it out. It's time to get the goodies out of grain!
> While your grain was in the oven, the starch in the grains
> was being degraded into sugar, and all the flavors these
> grains will impart were being drawn out. Place the spaghetti
> colander over your brewing pot. You may need someone to hold
> it for you. Dump the grains into the colander, making certain
> any liquid runs off into your brew pot."
>
> What is being discussed here is using your oven to maintain
> the temperature and drawing off the mash into the kettle. My
> concern for this idea is how much of the grain is going to
> fall through the colander and into the brew kettle? Is my
> concerned justified or am I simply being neurotic?
It's a justified concern, you don't want grain particles in the kettle.
How much of a problem it will be probably depends on the size of the holes
in your colander.
> Also it stuck me as much easier and less messy to decant the
> mash pot into the colander, batch sparge, and then decant
> again. Near the end of each decant, a large strainer could be
> used to catch the any falling grains. Comments?
That should work fine.
John.
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