krunchie skrev:... men det jag vill komma till är att jag har märkt av att ha tunnare mäsk (typ 5,5-7 liter per kg) med BIAB är att man får rejält bra effektivitet, jag fick 82 till ibland uppemot 90%, men tunnare kropp. Jag mäskade ibland runt och strax över 70C för att kompensera, men kände ändå att det blev lite väl vattnigt.
Ahh, det ska jag inte kunna säga. Förut när jag mäskade i kylväska var det med ca: 2,5l/kg. Numera mäsker jag med 3,5 - 4,5l/kg men har dock bara kört med så mycket vatten två gångar så jag har inte mycket empirisk data att uttala mig på.
Däremot har jag märkt att längre mäsktider (tx. 90 min istället för 60 min vid samma temperatur) ger en mer förjäsbar vört.
Update:
Jag har hittat en interessant artikel av Kai Troester, gubben som Basic Brewing har interviewet ett par gångar.
-> http://braukaiser.com/wiki/index.php?ti … of_Mashing
Citat:
"water/grist ratio – With today’s well modified malts, the mash thickness has little impact on the fermentability of the produced wort [Narziss, 2005]. This was also shown in the Limit of attenuation experiment."
"The Limit of attenuation experiment" beskrivs här -> http://braukaiser.com/wiki/index.php?ti … _thickness
Citat:
"The results for mash thickness were somewhat surprising. Contrary to common believe no attenuation difference was seen between a thick mash (2.57 l/kg or 1.21 qt/lb) and a thin mash (5 l/kg or 2.37 qt/lb). Home brewing literature suggests that thin mashes lead to more fermentable worts, but technical brewing literature suggests that the mash concentration doesn't have much effect in well modified malts [Narziss, 2005]. Briggs cites data that doesn't show a change in fermentability when the mash thickness is changed [Briggs, 2004]. This was confirmed by these eperiments where all the data points were on the same curve that had already been established in the temperature experiment."
"A significant difference was however found in the efficiency. The brewhouse efficiency of the tick mashes remained almost constant between 58 and 60% over the temperature range of the experiments, but the brewhouse efficiency for the thinner mash showed a strong dependency on the temperature and was always better than the efficiency of the tick mash. That leads to the conclusion that thinner mashes perform better and allow for better extraction of the grain. Briggs also reports that thinner mashes can convert more starch but that most of the conversion potential is reached at a water to grist ratio of 2.5 l/kg [Briggs, 2004]"
