I have decided to make the move from extract to all grain and in reading one of the recipes in Beersmith.com, I'm left with questions:
For Mash/Steep, the last part of the recipes reads:
1) 0 min - Mash In (156.0 F for 45 min, 2 min rise)
Add 27.56 qt water at 167.8 F
2) 47 min - Mash Out (168.0 F for 10 mins, 2 min rise)
Add 10.63 qt water at 203.5 F
As I read this, I think for:
Step 1, I need to Mash In at 156.0 F for 45 mins and then add 27.56 qts of 167.8 F water for 2 mins to raise the temp. Is this correct?
Step 2, I do not understand step 2.... help?
Thanks in advance for your guidance.
For Mash/Steep, the last part of the recipes reads:
1) 0 min - Mash In (156.0 F for 45 min, 2 min rise)
Add 27.56 qt water at 167.8 F
2) 47 min - Mash Out (168.0 F for 10 mins, 2 min rise)
Add 10.63 qt water at 203.5 F
As I read this, I think for:
Step 1, I need to Mash In at 156.0 F for 45 mins and then add 27.56 qts of 167.8 F water for 2 mins to raise the temp. Is this correct?
Step 2, I do not understand step 2.... help?
Thanks in advance for your guidance.