jmp138
Well-Known Member
Im doing my first AG today, and I'm going all out with 10 gallons of Ed's Haus Pale Ale. I'm using a round 10 gallon rubbermaid cooler to mash and was wondering how much higher I should go on my temp when I dough in. Ed calls for mashing at 152. I'll be preheating the cooler and draining in from a keggle valve.
So, simply, what temperature do I need to dough-in at to achieve a 152 degree mash?
Thanks
So, simply, what temperature do I need to dough-in at to achieve a 152 degree mash?
Thanks