Originally Posted by elizabeth99
Crushed with rolling pin. 200 F. (I think - took grains up to 200, then pulled and drained and boiled wort)
Well, that's way too hot so you didn't get any sugar out of the grain. That's why your reading is the same as pure water.
Throw it out, and start over.
Next time, use a scale so you can weigh your grain. Make sure you use two-row malted barley, run your recipe by the forum so they can tell you if you have the right ingredients to convert.
Use 1.25- 2 quarts of water per pound of grain. Add the water to the grain when the water is 165 degrees, and stir well. You want to target a mash temperature of 150-155 for an hour. After an hour, lift out the grains and then pour 170 degree water over it up to your boil volume. If you want to end up with 1 gallon, you probably need to start with two gallons of liquid. Then start your boil, adding hops at the correct time.
That's all there is to it!