Originally Posted by blowmax10
I'm getting ready to do my first all grain batch. I have 8.5 #'s of grain and a mash temp target of 154
I will be doing a single infusion with 3.5 gallons for the mash and 3 gallons for the sparge
any advice here is welcome
I'm assuming you're using a cooler for an MLT (not that its gonna be different for anything else), you're going to want to warm up your MLT to 1 to 2 degrees higher than your mash temperature (about 156 F) for about 5 to 10 minutes so that you don't lose temperature to equipment. Get your grain temperature. Then go to a strike temperature calculator to figure out what your strike temp needs to be for dough in based on the amount of water you have.
When it comes to batch sparging, you're going to want to get your mash bed temp and figure out your sparge temperature (from what i understand you want to keep it between 170 and 180 (over 180 you release tannins from the husk which produce an off flavor).
Then figure out what your sparge temp needs to be to bring the temp to your desired range after your 60 minute sach rest. I think I did close to 202 degrees two times. to bring me to 175 for the sparge and mash out.
I'm fairly (read: really) new at all grain so I probably shouldn't be telling you what to do.. so if I'm wrong someone please correct me. This was the most confusing part for me to starting my all-grain brew.