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Old 07-10-2010, 11:34 PM   #11
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Old 07-10-2010, 11:46 PM   #12
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So your total mash time is an hour and 45 min? Also, Beersmith is automatic in saying that the sugar be boiled for 60 min. 5-10 min is sufficiant?

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Originally Posted by Poobah58 View Post
I put my sugar in with 5-10 minutes remaining in the boil. I use 2 qts water per lb of grain for my mash (I use a RIMS). I mash at 146F for 45 minutes then ramp to 156F for 60 minutes. If you do an infusion mash I suggest Beersmith or Promash to do some calculations for you. This will help get you close to dough-in and step up water temps...
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Old 07-11-2010, 02:09 PM   #13
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Oops, I had the wrong mash schedule posted. The 45/60 was when I did a decoction mash. I have revised. I also have done a 90 minute mash at 150F...

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