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?
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...