All-Grain - Belgian Tripel - Page 2

pattyman9 · 07-10-2010, 11:34 PM

aaaaaaaaaaaaahhhhhhhhhhhh

pattyman9 · 07-10-2010, 11:46 PM

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?

Quote:

Originally Posted by Poobah58

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...

**Poobah58** · 07-11-2010, 02:09 PM

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...