tag:blogger.com,1999:blog-4056754135218306411.post7523138942300262248..comments2023-09-27T11:13:04.698-05:00Comments on Brain Sparging on Brewing: Keptinis Inspired Brown Ale RecipeAdam Kielichhttp://www.blogger.com/profile/01352776600084349395noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4056754135218306411.post-79705994483919595042021-03-10T00:32:10.554-06:002021-03-10T00:32:10.554-06:00For most beers I use Bru'n Water and target th...For most beers I use Bru'n Water and target the color and bitter/balanced/malty profiles built into the software because the creator is better at water engineering than I am. I knew this beer would end up malty and brown so that's the profile I selected in the software. I'm not sure if balanced or bitter would have been a better choice but I don't feel bad about the malty selection.Adam Kielichhttps://www.blogger.com/profile/01352776600084349395noreply@blogger.comtag:blogger.com,1999:blog-4056754135218306411.post-80343174963922990922021-03-10T00:30:34.785-06:002021-03-10T00:30:34.785-06:00Yeah I don't think this is a brewing technique...Yeah I don't think this is a brewing technique that necessarily benefits from speed. I'm not sure the longer bake is necessary for flavor development but there is also the matter of obtaining complete hydration and conversion in the mash which can be hindered by not starting with enough water. Adam Kielichhttps://www.blogger.com/profile/01352776600084349395noreply@blogger.comtag:blogger.com,1999:blog-4056754135218306411.post-38574880031991708792021-01-10T15:40:47.487-06:002021-01-10T15:40:47.487-06:00What is the rationale for the water profile you ta...What is the rationale for the water profile you targeted?mbboesenhttps://www.blogger.com/profile/14699479392034636668noreply@blogger.comtag:blogger.com,1999:blog-4056754135218306411.post-35897859502176242692021-01-10T15:39:48.568-06:002021-01-10T15:39:48.568-06:00Instead of 14 qts for 7# of malt, if you used a th...Instead of 14 qts for 7# of malt, if you used a thicker ratio like 8 or 9 qts for 7# of malt, it would take less space and time but do you think the color and flavor would suffer too much?mbboesenhttps://www.blogger.com/profile/14699479392034636668noreply@blogger.comtag:blogger.com,1999:blog-4056754135218306411.post-37316584681400275302019-06-04T22:57:41.657-05:002019-06-04T22:57:41.657-05:00I think you need to sparge to loosen up the mash a...I think you need to sparge to loosen up the mash and extract the sugars, color and flavor out of the grain. When it comes out of the oven the mash is fairly dry and sticky. There is very little liquid left by the time you finish baking the mash. Adam Kielichhttps://www.blogger.com/profile/01352776600084349395noreply@blogger.comtag:blogger.com,1999:blog-4056754135218306411.post-53157734419978875102019-05-29T16:51:45.639-05:002019-05-29T16:51:45.639-05:00Would a brew in a bag be easier? Just place the b...Would a brew in a bag be easier? Just place the baked mash back in the bag so you don't have to sparge.Anonymoushttps://www.blogger.com/profile/12137780601507251132noreply@blogger.com