Iâve been struggling with hitting my gravity/volume, hopefully I can get some advice hereâ¦
I use round cooler mash tun with a false bottom, and an elbow angled down towards the base. There is about 4 litres volume under the false bottom, but with the suction effect there is maximum half a litre that isnât drained when I run-off.
When I calculate my mash thickness how do I take account of the 4 litres under the false bottom? I canât imagine that I am getting any extraction from the liquor under the grain bed, so should I be adding an extra 4 litres liquor and accepting I will end up with a (relatively) lower gravity?
When I run-off I find it takes a long time to start getting clear wort, I think some smaller bits and pieces find their way under the false bottom and sit in the dead space during the mash; is it right that I have to vorlauf at least the first 4 litres to âemptyâ the volume under the false bottom? And this is the same after every batch sparge additionâ¦
It might be easier to work an example with 4 kg grain say, how much liquor should I add initially and how much can I expect to vorlauf and then collect?
Then what volumes would you recommend to add for batch sparging (aiming for say 25 litres into the kettle)?
I use round cooler mash tun with a false bottom, and an elbow angled down towards the base. There is about 4 litres volume under the false bottom, but with the suction effect there is maximum half a litre that isnât drained when I run-off.
When I calculate my mash thickness how do I take account of the 4 litres under the false bottom? I canât imagine that I am getting any extraction from the liquor under the grain bed, so should I be adding an extra 4 litres liquor and accepting I will end up with a (relatively) lower gravity?
When I run-off I find it takes a long time to start getting clear wort, I think some smaller bits and pieces find their way under the false bottom and sit in the dead space during the mash; is it right that I have to vorlauf at least the first 4 litres to âemptyâ the volume under the false bottom? And this is the same after every batch sparge additionâ¦
It might be easier to work an example with 4 kg grain say, how much liquor should I add initially and how much can I expect to vorlauf and then collect?
Then what volumes would you recommend to add for batch sparging (aiming for say 25 litres into the kettle)?
