If you do full volume mashing in a braumeister, do you need to add all the calcium sulphate and chloride? If you do what about the boil as this needs enough present too doesn't it?
Can anyone knowledgeable clarify here?
In 38l of liquor GWs calculator suggests 8.49g CaSO4, 4.6g CaCl2.
Cheers
Mike
Sent from my CLT-L09 using Tapatalk
Water additions in braumeister...
Re: Water additions in braumeister...
I full volume mash in my BM. I make my additions when mashing in. Interested also to hear others views on this.
Re: Water additions in braumeister...
All the additions in the mash according to the volume of liquor and treat the sparge liquor the same.
"You're not drunk if you can lie on the floor without holding on." Dean Martin
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
1. Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body, but rather to skid in sideways, thoroughly used, totally worn out and loudly proclaiming... "f*ck, what a trip
It's better to lose time with friends than to lose friends with time (Portuguese proverb)
Alone we travel faster
Together we travel further
( In an admonishing email from our golf club)
Re: Water additions in braumeister...
Thanks for the info, went with the sparging method this morning. I have done full volume mashing previously but wasn't sure about salts in the boil.
Sent from my CLT-L09 using Tapatalk
Sent from my CLT-L09 using Tapatalk
- Aleman
- It's definitely Lock In Time
- Posts: 6132
- Joined: Sun Jun 03, 2007 11:56 am
- Location: Mashing In Blackpool, Lancashire, UK
Re: Water additions in braumeister...
All the salts in all the liquor as I'm filling the BM ... Job done.
Actually that's not strictly true, Partially fill the BM and add 2/3 of any required acid for alkalinity reduction, fill BM to required volume, measure alkalinity and add final acids for alkalinity reduction, start heating, after 5 to 10 minutes add ALL required calcium sulphate stir, add calcium chloride, stir ... Job done.
If I'm using the sparge method, I wait till it's at mash temp, and then take of the sparge liquor into a insulated container, before adding the grist.
Re: Water additions in braumeister...
Thanks Aleman, this is nice and clear.Aleman wrote:All the salts in all the liquor as I'm filling the BM ... Job done.
Actually that's not strictly true, Partially fill the BM and add 2/3 of any required acid for alkalinity reduction, fill BM to required volume, measure alkalinity and add final acids for alkalinity reduction, start heating, after 5 to 10 minutes add ALL required calcium sulphate stir, add calcium chloride, stir ... Job done.
If I'm using the sparge method, I wait till it's at mash temp, and then take of the sparge liquor into a insulated container, before adding the grist.
What gave me some uncertainty was from a distant memory when I started brewing where GWs Brew Your Own... mentioned adding additional salts to the boil.
Sent from my CLT-L09 using Tapatalk