Mash volume and boil volume

[Simon David kelly]

Hi All,

Just working out the mash for my brew in beer smith and I have a question.

I have chosen a temperature mash (side question: is this correct for a bitter?) and the application calls for 10ltrs for 60 mins at 67.8 with a temp raise to 75 over 10 minutes.

My question is, where does the other 13.5 litres come from to make the boil volume? I chose a non-sparge mash so don't know the way to top up the boil volume. What would be the best way to do it?

Cheers

Si

[Alasdair]

Snap! :)

[James P]

I chose a non-sparge mash so don't know the way to top up the boil volume.

Did you specifically create a mash profile without a sparge step? I would have thought a single water addition of full volume required in the mash, thus your temperature increases take the full volume of mash liquid through the temperature ranges. Sounds like BIAB to me!

[Mark Kessell]

i fly sparge my brews.
i generally go 2.5L per KG of grains as mash water, take into account about 1.5L per KG for grain soak, add remaining to 20L batch volume, adding 2L for protien trub in boil kettle, and 1L per 100g of hop, and about 5L / hour for evaporation (that is, if my damn burner and gas bottle are behaving themselves.

that gets me pretty close to my volumes when the time comes to pitch the yeast.

[Mark Kessell]

calculating total, mash and sparge water volumes:
http://www.brew365.com/technique_calculating_mash_water_volume.php

[Simon David kelly]

That's a good site .... much good reading material ...

[Mark Kessell]

http://www.buildabeer.org/beerquickcalc.php