bcwitcher63
Apprentice
- Joined
- Aug 11, 2017
- Messages
- 4
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I know this is overly OCD, but...I want to make sure i understand the steep/mash portion of the process. I know its without explanation to most of you, but here's my question:
on the recipe i'm working in beer smith:
0 min - Mash In (4 min rise, hold 150.0 F for 75 min)
Add 24.69 qt of water at 165.9 F
1:19 hours - Mash Complete
What is a 4 min rinse?
do i put the full volume of 24.69 qt in at once then hold temp at 150?
why does the tot mash water add and mash volume different?
in the sparge, do i really use 16.56 gallons, in an 11 gallon batch?
i know these are probably laughable, but I just wanna get it right.
Thank you
on the recipe i'm working in beer smith:
0 min - Mash In (4 min rise, hold 150.0 F for 75 min)
Add 24.69 qt of water at 165.9 F
1:19 hours - Mash Complete
What is a 4 min rinse?
do i put the full volume of 24.69 qt in at once then hold temp at 150?
why does the tot mash water add and mash volume different?
in the sparge, do i really use 16.56 gallons, in an 11 gallon batch?
i know these are probably laughable, but I just wanna get it right.
Thank you