I have only done a couple AG batches, but none that called for “mash at 122 for 15 minutes, then raise the temperature over the next 15 minutes to 154 and hold until conversion is complete.”
My question is: I use a 10 gallon cooler and batch sparge. Since I can’t fire heat under the cooler, what is the best way to handle this mash? Add additional water to bring to 154?
Recipe is a 5 gallon batch, witbier. I am following the recipe from Brewing Classic Styles.
5.5 lbs. Pilsner
5 lbs. Flaked wheat
1.1 lbs. Flaked Oats
.25 lbs. Munich
.5 lbs. Rice hulls
1.2 oz Hallertau (60 min)
Citrus Zest 1.5 oz
Crushed coriander .04 oz
Chamomile Flowers .03
WLP400 Belgian Wit Ale
I am a relatively new AG brewer and looking to learn. Thanks for the feedback.
My question is: I use a 10 gallon cooler and batch sparge. Since I can’t fire heat under the cooler, what is the best way to handle this mash? Add additional water to bring to 154?
Recipe is a 5 gallon batch, witbier. I am following the recipe from Brewing Classic Styles.
5.5 lbs. Pilsner
5 lbs. Flaked wheat
1.1 lbs. Flaked Oats
.25 lbs. Munich
.5 lbs. Rice hulls
1.2 oz Hallertau (60 min)
Citrus Zest 1.5 oz
Crushed coriander .04 oz
Chamomile Flowers .03
WLP400 Belgian Wit Ale
I am a relatively new AG brewer and looking to learn. Thanks for the feedback.