barefoot_trashko
Well-Known Member
Brewing a 10 gal AG batch of Pale Ale on Sat. Been doing everything on paper and just discovered Hopville's online recipe calculator. I'm a bit confused by the mash instructions and I don't have time to do a bunch of reading on this. Basically I've been doing hour long mashes at about 151° and double batch sparges between 170-175°. Here's what Hopville says: 1) Protein Rest - infusion of 8.25 gal at 141° to reach 133° for 20 min. 2) Conversion/Saccharification Rest - infusion of 3.54 gal at boil to reach 154° for 60 min. 3) Mash-out - infusion of 3.9 gal at boil to reach 167° for 15 min.
Can somebody explain how this compares to what I've been doing along with pros and cons.
Also, what does the "at boil" mean in steps 2&3?
Thanks!
Can somebody explain how this compares to what I've been doing along with pros and cons.
Also, what does the "at boil" mean in steps 2&3?
Thanks!