Its a two row base malt crushed at my local brew shop with their standard setting. I am attempting a lager and the infusions were 153 degrees (at 1.25) which is 10.6 quarts to get 140 degrees for 30 minutes, then 5 quarts boiling water to get to 158 degrees for 30 minutes. Palmer says no protein...
No not a chocolate éclair but the stuff on top of my spent grain. This is my 2nd all grain and my efficiency is low. Am I not stirring enough or something? Is there suppose to be water remaining in the tun after I collect my 6.5 gallons if I batch sparge? I followed the water infusion...
