it is in the end the same reaction, only maximum temp will make a change over that time.
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Als antwoord op @JonMarcStanley @larsga
But more time will allow a lower temperature to equilibrise throughout the box, so more malt should be at caramelising temperature for longer.
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Als antwoord op @Cuichulain @larsga
peak temp is important, plus mash temp wont rise while wet
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Als antwoord op @JonMarcStanley @Cuichulain
Exactly. You’re not going to get water above 100C while it’s liquid.
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Als antwoord op @larsga @JonMarcStanley
True, but the water will slowly become an increasingly concentrated sugar syrup, which will raise the max temperature... Although I suppose that is sort of the point!
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Als antwoord op @Cuichulain @JonMarcStanley
I think so. However, although my boxes stop boiling visibly, the center temperature did not go above 98C. So clearly you need to lose nearly all the water.
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An experiment with varying amounts of water in different 'mash boxes' at the same oven temperature, that might be interesting.
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Yes. It does require you to make a dry mash to begin with, so it puts some constraints on mashing vessel and strike water heat. But it would be interesting to do.
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Als antwoord op @larsga @merryndineley en
I think you could make a mash of whatever thickness you like and then adjust the ratio of grain to wort in each box by straining the grain through a colander or whatever.
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You could even do a modern runoff and then recombine the grain and wort in whatever proportions you like. Not traditional, I imagine, but useful for data-gathering purposes.
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What COULD be interesting is baking the spent grains from a no sparge mash, and sparging it. A variation on partigyling, and allows a small batch to be made more often while doing a conventional brew.
Het laden lijkt wat langer te duren.
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