First - I have only been a member of HBT for a couple months, and have garnered TONS of information from all the generous contributors! I have since put together a rudementary AG system, and have done three AG batches so far, which I never would have pulled off without hours of scouring HBT forums.
Here is my question:
I would like to make this recipe (see link below), but it calls for a rest at 112* during the mash. I use a cooler for a mash tun. So there would be no way for me to raise the temperature of the mash after this rest if it was in the cooler. Can I start the mash in my boil kettle at 112*, do the rest then directly heat the boil kettle (with the mash in it) up to 158-160*, then pour it into my mash tun (cooler) for the rest of the mash? Then just batch sparge as usual...
Will I scorch the grain, create tanins, etc., etc.,? I will forgo the 112* rest if I have to, but it looks like the recipe is pretty good with it!
https://www.homebrewtalk.com/f70/vi...t-place-german-wheat-2011-hbt-contest-240710/
Thanks again for all the help!
Hopefully soon be able to post pics of my future Keezer build!
Here is my question:
I would like to make this recipe (see link below), but it calls for a rest at 112* during the mash. I use a cooler for a mash tun. So there would be no way for me to raise the temperature of the mash after this rest if it was in the cooler. Can I start the mash in my boil kettle at 112*, do the rest then directly heat the boil kettle (with the mash in it) up to 158-160*, then pour it into my mash tun (cooler) for the rest of the mash? Then just batch sparge as usual...
Will I scorch the grain, create tanins, etc., etc.,? I will forgo the 112* rest if I have to, but it looks like the recipe is pretty good with it!
https://www.homebrewtalk.com/f70/vi...t-place-german-wheat-2011-hbt-contest-240710/
Thanks again for all the help!
Hopefully soon be able to post pics of my future Keezer build!