Mash out

[Powhatan]

I know that you are supposed to raise the temp of your mash to stop the enzymes before sparging - but does it really matter if you are sparging with 170 deg water into the boil kettle?

Mainly wondering because I'm using a cooler for a mash tun and raising the temp requires a bit of time and effort.

Thoughts?

[Mad Scientist]

I think it also helps to raise your extraction as well...which to me is more important than stopping the enzyme activty. Besides, in practice, when you add the mash out, you should be fully converted.

I mash in a cooler too. I add about 1/2 to 1 gallon of nearly boiling to boiling water to my mash, and stir well, and let it rest futher for about 20-30 mkinutes before recirculating. If that does not quite gte the temp up (I shoot for about 165 to 168), I drain wort, heat gently, and add it back in...the same way you would raise the mash temp if it is too cool.

[HogieWan]

If you are trying to make a full bodied beer, you want to mash out to make sure the wort doesn't thin out during the sparge. Even though the sparge water is 170, the grain won't get that hot until you're almost done.

If you are out of room in your MLT, do a decoction to raise the temp.

[vw addict]

I'm starting to get more comfortable with my RIMS system, I may try a mash out soon. Untill now I have just been starting the sparge with 170 degree water and letting it go, fly sparging. I have been making incredible beer, but it could always get better.:p

[BigEd]

It matters but you can certainly get by without a mashout. Adding 170F water during the sparge is not going to raise the mash temp to that temp. Doing a mashout will help insure a smoother run off and will denature the enzymes but it is not mandatory.

[Powhatan]

What do you mean by 'smoother runout'?

[BigEd]

Originally posted by Powhatan
What do you mean by 'smoother runout'?

Runoff, not runout. By doing a mashout you will decrease the likelihood of a stuck runoff. Things will just flow better due to the increased solubility of the sugars.

[Powhatan]

For those interested: There is a good article on this at byo.com under the answer wizard. I'd post the link - but I'm not sure about the rules on that...

[BrewDog]

No problem posting links to other brew boards as long as they are relevant and not spam. Besides, BYO mag is a sponsor of this board.

[Powhatan]

Alrighty then, here it is:

http://www.byo.com/mrwizard/1559.html