I have read about malt conditioning a few times in the past now but have never really felt the need to try it until now. My next brew is going to be the second coming of my Redheaded Rye-child which uses a bunch of rye (27.3%) which is making me nervous about lautering. I've heard that there are several advantages to conditioning your malt including: increased efficiency, a lower chance of a stuck sparge and lower tannin extraction which all sound good to me.
After doing some research on these two websites:
http://www.brewersfriend.com/2010/01/16/malt-conditioning/
http://braukaiser.com/wiki/index.php?title=Malt_Conditioning
I have decided to go ahead and do it. The rule of thumb seems to be adding water equivalent to 2% of the weight of the grainbill. My grain bill is eleven pounds which means it is 176 ounces which when multiplied by 2% equals 3.5 ounces of water so I guess I'll go with that. Not sure but I think I'll do it fifteen minutes before crushing. Pictures and notes to follow.
After doing some research on these two websites:
http://www.brewersfriend.com/2010/01/16/malt-conditioning/
http://braukaiser.com/wiki/index.php?title=Malt_Conditioning
I have decided to go ahead and do it. The rule of thumb seems to be adding water equivalent to 2% of the weight of the grainbill. My grain bill is eleven pounds which means it is 176 ounces which when multiplied by 2% equals 3.5 ounces of water so I guess I'll go with that. Not sure but I think I'll do it fifteen minutes before crushing. Pictures and notes to follow.
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