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I wanted to share a brewing technique I've developed (but doubt is unique). I wanted to "move up" from extract brewing but still didn't have the space or equipment to go all-grain. To get as close as I can to all-grain and still have a stovetop-brewable beer, I came up with the following procedure:
Mash grain (the majority of the fermentables in most cases) in a 10-gal cooler with a valve and false bottom installed. I do mashes up to 8 pounds using a single infusion, a batch sparge recently changed to 167° for 5 mins due to some slight astringency at higher temps, boil the mash, add sugars and syrups at the end of the boil and let pasteurize at 170° or above for ten minutes before chilling and diluting in the fermenter. I can get some very pale worts out of this with limited browning because of the very dilute wort. I also save on hops, although that's not the intent of the procedure. So far it's produced good beers.
So my question: Does anyone else use a similar procedure and if so, what kind of results are you getting?
Mash grain (the majority of the fermentables in most cases) in a 10-gal cooler with a valve and false bottom installed. I do mashes up to 8 pounds using a single infusion, a batch sparge recently changed to 167° for 5 mins due to some slight astringency at higher temps, boil the mash, add sugars and syrups at the end of the boil and let pasteurize at 170° or above for ten minutes before chilling and diluting in the fermenter. I can get some very pale worts out of this with limited browning because of the very dilute wort. I also save on hops, although that's not the intent of the procedure. So far it's produced good beers.
So my question: Does anyone else use a similar procedure and if so, what kind of results are you getting?