Schedule when you have malt mash and seperate adjunct mash?

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Schedule when you have malt mash and seperate adjunct mash?

Postby Paden2j » Wed Aug 15, 2007 1:39 pm

I am trying to make the following recipe
http://www.beerdujour.com/Recipes/Jamil/DrScottsWit.htm

This has so many adjuncts that you actually make a malt mash and a seperate adjunct mash
to get close I have created 3 receipes but am looking for a better way.


---------------------------------------------------------------------------
Malt mash: (held at 122, then adjuct added to take to 154)
32.9 3.00 lbs. Pale Malt(2-row) Belgium 1.037 3
1.4 0.13 lbs. Sauer(acid) Malt 1.035 2
---------------------------------------------------------------------------
Adjunct mash: 122 15 minutes, 148 15 mintes, boil 15 minutes add to Malt
32.9 3.00 lbs. White Wheat Belgium 1.040 3
21.9 2.00 lbs. Pale Malt(6-row) America 1.035 2
11.0 1.00 lbs. Flaked Oats America 1.033 2
----------------------------------------------------------------------------
Combined mash. 154 for 45 min, 169 10 min, sparge
all ingrediates

The adjucmt mash is so big it appears only part of it should be added to raise the combined to step the whole mash to 154. I think I could use a immersion chiller to take the adjucnt mash to right temp but don't see how to caluclate that?
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Postby slothrob » Wed Aug 15, 2007 2:33 pm

I'd treat the adjunct mash as a Decoction for doing my calculations.

The problem is that usually a 3rd of the volume is decocted, not 2/3rds. As a result, I think the boiling adjunct would raise the mash temp to somewhere around 175
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