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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you will lose a lot of sugar that way, it would alter two variables at once and this means no reproducibility,
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Als antwoord op @JonMarcStanley @larsga en
If by "lose a lot of sugar" you mean that the driest boxes would have the least sugar, I suppose that's true, but you could always add the same amount of wort to each box and then top them up with variable amounts of distilled water.
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What difference would you be looking for?
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Als antwoord op @JonMarcStanley @larsga en
Effect of varying the amount of liquid in each box.
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to what end? it will just evaporate
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Als antwoord op @JonMarcStanley @larsga en
James McDonnell heeft geretweet Dr. Jon Stanley
It will evaporate for sure, but along the way it seems to affect the baking process:https://twitter.com/JonMarcStanley/status/1113213182502477824 …
James McDonnell heeft toegevoegd,
0 antwoorden 0 retweets 0 vind-ik-leuksBedankt, Twitter gebruikt dit om je tijdlijn te verbeteren. Ongedaan makenOngedaan maken
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