Hi all,
Did my first mini mash a few days ago using the following recipe:
SCOTCH ALE (...i don't try and walk before i run :S)
740g marris otter pale malt
160g crystal malt
27g chocolate malt
106g brown sugar
11.5g Fuggles (3g of which in final 15mins)
2 hour mash at 64-66 degrees celcius
I was aiming to make 4L and had increased grain bill by 10% as advised by Daab in order to increase efficiency.
The mash was fine i just checked the temperature a few times then left my oven to it!
When it came to sparge i tried to make a cheap method (daab's 2 FV lauter turn) cheaper by using a strainer...I think I'm going to have to invest in 2 FVs and do it the proper way. My resulting wort was v cloudy! I assume this would have been the proteins?
http://www.18000feet.com/minimash/page1.htm
Perhaps someone could explain the use of the tin foil in this method? And also how to adjust the hydrometer readings and so forth? i didn't bother adjusting it to 1006/1010 as i didnt know how to or why- I'm a dummie.
The boil went fine, in the last 20mins i added a protafloc tablet and it fizzed around the stock pot.
after the boil i put the pot in the sink with some ice and mamaged to cool it to 35 degrees within half an hour. I had a cloud in the middle of my wort - i assumed this was the protein and tried to remove it with a spoon...not the best idea as it dispersed. What is the best way to remove the protein?
The wort was then symphoned into a demijohn...allowed to settle then into another where yeast was pitched. It's looking ok at the moment but i'd just like those questions cleared up before i go out and make a lauter turn!
Sorry for the long post!
Some more mini mash questions...
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jamesmsabin1989