Sparging with Tin Foil Hatġ0:40 – Damn, forgot to time the exact finish of the sparge. One thing that tin foil does have going for it is the way you can adjust water distribution above the grain bed by pushing down in certain areas or adding more holes. Holes punched in using a fine pin make water distribution easier across the top of the grain bed, but I’m not happy with the slap-dash process of shaping two halves of tin foil – feels like it takes long time during which the grain bed is draining without new water being added, and I’m worried about the impact this will have when water does start to flow. Getting ready to sparge.ġ0:15 – Tin foil deployed, starting sparge. 5 minute rest to equalise and I’m at 32.25 litres, having lost maybe 1.5 litres during mashing. Turning off centre pipe in order to measure levels. Wort wonderfully clear now.Ġ9:54 – Mash-out complete. Protein?Ġ9:48 – Halfway through mash-out, temperature holding just fine with heaters on auto and sitting at 20%. Noticed a change in foam with some lighter, bigger stuff being produced, probably as a result of the temperature increase. Maybe a neoprene jacket would help at times like this?Ġ9:44 – Mash-out temp 75℃ reached, starting timer and reducing heat back to mash mode to see if it can actually hold this temperature. The pump is recirculating inside and outside, wort looks clear, hopefully anything in there won’t be scorching the heaters due to the extra 10%. Going full manual and increasing heaters to 60%. Heaters are in Mash (PID) mode so capped at 50% in case there’s grains to scorch the elements, but temperature is climbing very slowly.Ġ9:34 – Taking too long, creeping up 0.1℃ at a time, currently at 70.4℃. The mash tracker has stopped and offered a ‘continue’ button, so I guess I press that when I’ve reached target temperature. Previous sparges have been over too quickly for my liking, so I’m going to let the grain bed settle for the last 15 minutes and will try using aluminium foil on top with a couple of holes to distribute the sparge water flow evenly, ideally slowing it down in the process.Ġ9:23 – starting to heat mash to 75℃. Still looking good, levels slightly lower again after a few minutes with the centre pipe off – maybe 32.6 litres on the internal scale? Mash temp 65.1℃.Ġ9:10 – 15 minutes left to run including mash-out, and since the liquid is flowing freely I’m not going to stir again. Lid has been on for the whole mash (including rest) apart from occasional level checks.Ġ9:00 – Second stir. Mash temp after stirring is 69℃ in places, reducing MLT target to 65℃. Looks like we’re about 33 litres now, so a loss of maybe 3/4 litre loss since mash start? Seems high – probably just slight level difference between inside and outside malt pipe. Turn the centre pipe off while stirring so as to allow levels to equalise for first measurement. Nice consistency, slight foam building on stirring.Ġ8:40 – First stir. Mash temp 60℃, MLT target temp 68℃.Ġ8:15 – Rest finished, initial stir, levels now just below 34 litres. Ready for 20 minute mash rest at 07:55, internal level reads 34 litres. MashingĠ7:51 – Dough-in finished, but need to pat things down slightly to get all grains covered. Water was added last night to 28 litre mark using B40 internal scale, malt pipe fitted, chiller drained.
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