Gmull70
Well-Known Member
Just got a recipe book called 200 clone beers. All the recipes have extract and all grain procedures. I plan on brewing the all grain most of the time.
In the all grain directions most of the brews say to mash at one temp for a certain amount of time then bring the temp up for another x number of minutes. Ive never done this type of mashing, was wondering would it be ok just to mash at the higher temp for the total amount of time.
Also they say to use less bittering hops in the all grain recipes. It will say something like use 20% less chinook. I got to say 20% less of a half ounce has got to be only a few pelletts.
What would your do?
In the all grain directions most of the brews say to mash at one temp for a certain amount of time then bring the temp up for another x number of minutes. Ive never done this type of mashing, was wondering would it be ok just to mash at the higher temp for the total amount of time.
Also they say to use less bittering hops in the all grain recipes. It will say something like use 20% less chinook. I got to say 20% less of a half ounce has got to be only a few pelletts.
What would your do?