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Found 1 result

  1. Mashing technique and Brix degree

    Hello fellow distillers, I have a question as we are experiencing some issues with our mashing technique. Here's what we do: We have a 1200 liters mash/launter tun. We use 900 kg of grain, malted 2 row barley and wheat, with 800 liters of water. We heat the mix to 62-64 deg C and let it sit at that temperature for about an hour. After that, while filtering the grains and moving the mash to the fermenters, we sparge the grain with 500 liters of hot water to retrieve any left fermentable sugars. During the mashing, we checked the ph of the mash several times. It was about 5.5. Once the mash have been transfered to the fermenter we add about 45 kg of dextrose and we do a brix reading. We get a brix of 13, which is quite low and unproductive. We are looking to get a brix of about 20-21. Anyone can advice? Are we doing something wrong? Thank you.
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