Drag0nHowdy
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In Ron Pattinson's Book, "The Home Brewer's Guide to Vintage Beer", he interprets and shows the mash schedule in the original recipes. Any number call out multiple mashes. These also include volumes scaled to a 5 gallon batch and temperatures. I have thought about how you would do this. Maybe by infusion to raise the temperature (usual case but not always). What if the second mash has a lower temperature than the first? Drain the wort like a batch sparge, let the Mash Tun cool a bit and then add cooler water. And if a Sparge follows a Mash, my usual interpretation is either a batch or fly sparge with the warmer water. Would love to hear others comments on this.