7 replies to this topic

[bigdaddyale]

I cooked one pound of rice and one pound of corn meal with 12 cups of water in the rice cooker. Poured slop into an sanitized gallon ice cream container and stored in the fridge till I can brew on Sat.I want to heat up slop to 180 to make sure I kill off any bugs before I add it to the mash.

mash is 6 pounds 2 row. I know i need to weigh the slop for a accurate calculation but what is the formula, or how can I enter this in promash so I dont over shoot my MT?

6 pounds 2 row

1 pound dried rice  with 1 pound dried corn meal  cooked with 12 cups water

mash @ 152 for 90 min.

[neddles]

Wish I could help you with your real question but I can't, However, I am curious to know why you want everything from the corn/rice slop to be bug free in the mash? The 6# of 2-row will be filthy like usual.

[bigdaddyale]

Wish I could help you with your real question but I can't, However, I am curious to know why you want everything from the corn/rice slop to be bug free in the mash? The 6# of 2-row will be filthy like usual.

10-4 on the bugs before the boil.It's not a problem when you pull it out of the fridge.I figured I would warm it up to mash tempt. at  152  then figured what the Heck might as well go to 180 to kill the eboli.

Edited by bigdaddyale, 21 August 2014 - 10:02 PM.

[Brauer]

It's still 1 pound of rice and 1 pound of corn, so that's the mass of fermentables. The difference between that and the current weight is the amount of water remaining.Use the old "a pint is a pound, the whole world 'round" to figure out the volume of water in that additioal weight. Close enough for brewing, anyway.

[denny]

It's still 1 pound of rice and 1 pound of corn, so that's the mass of fermentables. The difference between that and the current weight is the amount of water remaining.Use the old "a pint is a pound, the whole world 'round" to figure out the volume of water in that additioal weight. Close enough for brewing, anyway.

 

And as to temp, bring it up to room temp like the grain before adding it.  Then the calculation will be straight forward.

[Brauer]

And as to temp, bring it up to room temp like the grain before adding it.  Then the calculation will be straight forward.

Alternately, you could bring the adjuncts to mash temperature before adding them to the rest of the mash, so that you can ignore it.

[MyaCullen]

Alternately, you could bring the adjuncts to mash temperature before adding them to the rest of the mash, so that you can ignore it.

that's my method, just remember to deduct the amount of water in it from the strike volume

[Brauer]

that's my method, just remember to deduct the amount of water in it from the strike volume

I don't use adjuncts very often, but I've either done that or used the near boiling cereal mash to raise the temperature like a decoction.