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Date: 10 Nov 2006 14:47:52
From: jim
Subject: New way to Dough in


I call it recirculating strike water .
1 add needed volume of strike water to mash tun.
2 add needed volume of sparge (batch) water to HLT
3 pump and balance flow of water between HTL and mash tun
4 heat water to slightly above strike temperature and continue to
recirculate between Htl/mash tun. flame out
5 When target temperature is reached shut off pump and then slightly over
fill mash tun pass target volume then shut off out valve from HTL to mash
tun
6 pump out water from mash tun to htl till target volume is reached in mash
tun.
7 Dough in as usual







 
Date: 11 Nov 2006 04:22:32
From:
Subject: Re: New way to Dough in



jim wrote:
> I call it recirculating strike water .
> 1 add needed volume of strike water to mash tun.
> 2 add needed volume of sparge (batch) water to HLT
> 3 pump and balance flow of water between HTL and mash tun
> 4 heat water to slightly above strike temperature and continue to
> recirculate between Htl/mash tun. flame out
> 5 When target temperature is reached shut off pump and then slightly over
> fill mash tun pass target volume then shut off out valve from HTL to mash
> tun
> 6 pump out water from mash tun to htl till target volume is reached in mash
> tun.
> 7 Dough in as usual

Personaly I don't use a pump so I'll use an over obundant volume
in the HLT bring it up to around 10-12deg.F over the strike temp. and
dough in. Working with converted kegs of course this method proves to
be right on target so that my strike temp is where I want it to be
without extra steps.

Steve