wells11

Recipes 

I am new to all grain and came across this in a recipe what exactly is it and how do you do it?

wells11

Recipes 

This is exactly what the recipe said.

Conversion / Saccharification Rest infusion of 7.406 gals at 166°F to reach 154 °F for 60 mins 1.5

Mash-Out infusion of 2.46 gals at 212°F to reach 167 °F for 15 mins 1.998

TyTanium

Recipes 

That means add 7.4 gallons of 166F water to your grain. The grain will chill it some, and the temp will stabilize at 154F...this is your target mash temp. Leave it at that temp for an hour.

Then add 2.5 gallons of boiling water at the end to raise the temp of the whole thing to 167F...let it sit for 15 mins (this denatures the enzymes and stops conversion)

Saccharification Rest is a fancy term for mashing grain, where enzymes convert starch to sugar.

Mojzis

Recipes 

If you're new you should stick to single infusion mashing, which is your saccharifcation rest. This is a good source for reading up/learning:

http://www.howtobrew.com/section3/chapter14-5.html

Generally you want to mash between 148-158. The lower range gives you a thinner, more fermentable beer (lighter bodied), and 158 with yield a beer that has more unfermentable sugars and hence a thick body. These temps are recipe/preference specific. You should read through Palmer's online book for all this information on temps and alpha and beta amylase's.

I'll also add that following instructions that say add water @166 will likely be wrong. This is your strike temp which depends on your house and equipment temps along with grain volume, water volume, type of equipment, etc. This is important because you don't want to miss your desired mash temp. And changing the temp once its in the tun is a PIA. But if your doing BIAB forget this.

wells11

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Thanks!

Mojzis

Recipes 

Are you doing BIAB or mash tun?

wells11

Recipes 

I am using a mash tun