RoKozak
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- Joined
- Sep 12, 2012
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I understand that strike water should be used to preheat the MLT and that it will drop when you add room temp grains (~68-70 degrees).
When doughing in, is there a temperature you want to avoid adding the grains? For example, if my target mash temp is 155 and the water is sitting at 175 degrees, is this too high for the grains to be added?
I guess I am wondering if there is a point when the grains can be "shocked" while either adding them to hotter strike water or while waiting for the temp to cool to my target mash temperature.
When doughing in, is there a temperature you want to avoid adding the grains? For example, if my target mash temp is 155 and the water is sitting at 175 degrees, is this too high for the grains to be added?
I guess I am wondering if there is a point when the grains can be "shocked" while either adding them to hotter strike water or while waiting for the temp to cool to my target mash temperature.