#BEERSMITH 3 MASH OUT HOW TO#

I've always fly sparged but my numbers were always off when I tried following the steps when I used Beersmith2. I know I need to up the grain build at least 10% to make up for some efficiency loss. I was going to try it on my next batch just to see if it's easier to hit my numbers. You don't gain much by going slower, except time for another beer. This is sort of a universal design goal of every mash tun size, homebrew to pro.

However, if you fly sparge, set the outflow to fill your kettle in 60 to 75 minutes. Batch sparging after a mashout infusion remains an option. But this is a moot point if your sparge technique is one that sacrifices efficiency for speed and/or you're in the 'malt is cheap' camp and another pound or two is NBD. Mashout has a side benefit of increasing extraction from grain. Unless you're working on world class repeatability of your favorite recipe, mashout remains an option. The slight continuation of enzyme activity just becomes a part of that beer's profile. Is it needed? In a word, 'No.' If you never mashout, your beer will be fine. It is designed to lock your mash profile into place. A mashout simply raises the mash bed temperature to a point where enzyme activity slows greatly, or stops. Decoction or pulling first runnings to heat while recirculating are two other options. In your setup, adding hot or boiling water is the easiest method. Increasing the temperature naturally means applying heat, somehow. So I don't think I really raise the temperature of the mash to 168/170 within 10 minutes. I'm gradually raising the temp of the mash by fly sparging. Q: If I did, I'm confused about the 10 minute mash out. Fly sparge with 203f at the rate of 12/13 minutes per gallon till you reach your target pre boil volume (roughly an hour to complete). Listed below are the steps I normally take.

Single infusion no mash out I assume involves fly sparging. Q: After the mash is 168 am I fly sparging at that point? Q: So how am I raising the temperature when I have a thermos? Am I adding a large amount of 200f water? Or is this normally suited for people with Burner/pot tuns?

#BEERSMITH 3 MASH OUT HOW TO#

Single Infusion seems to involve getting your mash heated within 10 minutes to 168f but I’m clear how to do this. I normally extract about 13min per gallon. Q: the only question I have is about the rate i'm extracting the First runnings. Drain entire tun to reach your target pre boil volume (Second runnings) Mash In (1.25quarts X lbs grain) 152f for 60min Single infusion batch sparge seems easy enough to understand. In case this matters I use the following equipment: I'll try to outline what I think I understand about each profile and follow up with a question or two afterwards. I'd like to understand this better and start using them. I'm confused by the mash profiles in Beersmith2 so I've been ignoring them and sticking to some written notes I have for Mashing. Hopefully someone can help fill in my knowledge gaps and get me going in the right direction.

Beersmith 3 mash out