Do you have to do anything with you mash set up to keep the temperature stable? How much do you sparge with? What temperature do you sparge?
I don’t do anything particularly special to keep a steady temp. I check it, and if it drops I heat the kettle a bit.
I rinse with approximately a gallon of water. I try for 170, but I’m not particularly careful about it.
I’m also playing with the traditional bock recipe in Brewing Classic styles:
3.5lbs Pilsner LME
7.5lbs Munich LME
0.5lbs CaraMunich
0.5lbs Crystal 120
4.0oz Meusdoerffer Rost
4.0oz Melanoidin
The all grain recipe is for 4.5lbs Pilsner and 10.25lbs Munich Malt and mash at 155 degrees.
Do you guys think this will attenuate down to 1.018 from 1.070? Should I replace some of the munich LME with Munich malt and mash it? IF so, how much? Does anyone know where I can find Messdoerffer Rost?
Muesdorfffer (sp) rostmalt is no longer produced as far as I know.
I haven’t done a mini mash but if I did I would just do a small version of what I do in my regular mash. 1.5 quarts per pound at about 154-158 for about 60 minutes. If I was only doing a couple pounds I would get one of those 1 gallon thermos coolers that have the flip up spout on top. Heat my measured water, pour it in, stir in milled grain, wad up a fine mesh bag and stuff it in on top to act as a filter, put the lid on and set a timer. Drain it when the timer goes off. For space reasons I would steep the steeping grain separate.