cobolstinks
Well-Known Member
So this was my first attempt at all grain since getting back from overseas....
I wanted to mash in at 152 for 60 minutes. I heated the water to 165 thinking that should offset my grain temp (11.5 lbs of grain) + heat my mash ton (coleman extreme). I was wrong. My temp was 144ish, so I heated an extra 2 gallons to 175 degrees and poured in into the mash 30 minutes after dough in. After the addition I hit 152 degrees and mashed for an additional 60 minutes.
A few questions, because I did this in stages is that going to affect my brew?
What is the best way to guess your dough in temp?
I got a gravity of 1.040 going into the kettle, so I think my ale will turn out ok, but I'd like to avoid this in the future. Thanks in advance!
Chris
I wanted to mash in at 152 for 60 minutes. I heated the water to 165 thinking that should offset my grain temp (11.5 lbs of grain) + heat my mash ton (coleman extreme). I was wrong. My temp was 144ish, so I heated an extra 2 gallons to 175 degrees and poured in into the mash 30 minutes after dough in. After the addition I hit 152 degrees and mashed for an additional 60 minutes.
A few questions, because I did this in stages is that going to affect my brew?
What is the best way to guess your dough in temp?
I got a gravity of 1.040 going into the kettle, so I think my ale will turn out ok, but I'd like to avoid this in the future. Thanks in advance!
Chris