Largest Grain Bill
#1
Posted 09 November 2009 - 08:30 AM
#2
Posted 09 November 2009 - 08:35 AM
I think you could pull it off. I don't think I'm over half full when I've made 13+ lb beers. I believe I'm mashing at 1.25qt/lb.Hey Blue Boarders,It's been a while since I have been on here, but I am looking at producing some very big beers in the next month or so. At any rate, one in particular I am concerned about is barley wine with 26lbs of grain. If mashing at 1qt/lb, do you think this amount of grain will hold in the 52qt coleman xtreme? Does anyone have experience using this as a mash tun? Also, if I drop to say 0.75 qt/lb what kind of a drop in efficiency could I expect? Thanks for the help, fellas.
#3
Posted 09 November 2009 - 08:37 AM
#4
Posted 09 November 2009 - 08:41 AM
Edited by consumptionjunction, 09 November 2009 - 08:45 AM.
#5
Posted 09 November 2009 - 08:42 AM
I'll have to remember to favorite this when I get home - it would be handy :-)I found this Mash Calculator yesterday that might help. There's a "Can I Mash it?" section where you enter a certain water to grain ratio and grain amount, and it tells you how much mash tun volume you need.
#6
Posted 09 November 2009 - 12:40 PM
#7
Posted 09 November 2009 - 03:23 PM
#8
Posted 09 November 2009 - 04:56 PM
#9
Posted 09 November 2009 - 06:32 PM
#10
Posted 10 November 2009 - 05:13 AM
#11
Posted 10 November 2009 - 06:20 AM
#12
Posted 10 November 2009 - 08:24 AM
You can do the dynamic test. Fill up your cooler to the point you are comfortable. Allow for some sloshing space. Empty the cooler and measure how much water you put in it. Use the racker.org or other trustworthy mash volume calculator and see how much water you need to add to your 26 lbs of grain to get to your comfortable volume. You will probably have to use the mash calculator trial and error. Or put 41 qts of water into you cooler and see where it comes to.Brew on,zymotThanks for all of the votes of confidence. I will push ahead as planned and mash at my normal ratio of 1.25. I was getting a bit nervous because of what zymot pointed out -- the lid. Now, I just need to make a huge starter and it's on!
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