mini mash question
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FlyGuy
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For a true mash where you are seeking enzyme conversion, about 1.5 quarts per pound works well, plus or minus .25 a quart. In a full all grain batch, I tend to use 1.3 qt/lb.
If you are just steeping, I tend to go thinner -- about 2 quarts per pound. But it also depends on how much you are planning to sparge.
If you are just steeping, I tend to go thinner -- about 2 quarts per pound. But it also depends on how much you are planning to sparge.
The byo article on countertop mashing uses 1.25 quarts/pound. That's what I've pretty much used as well...Beersmith usually tells me the same thing.
A gallon and a half or so will be fine. Remember that the water itself needs to be a bit hotter than 155 to compensate for the heat the grain will take. Something like 164F is probably about right.
Bobby's right. I use this strike water temp calculator.
http://www.rackers.org/calcs.shtml
You measure the temp of your grains, and imput the desired mash temp, and it tells you how hot to heat your water.
