JOHN51277
Well-Known Member
Ok, I have read alot on A/G and I only have about 4-5 AG brews under my belt so far. I am hitting the gravity, and the beer is good. Im just not sure I am doing it how I am supposed to. Here is what I am doing:
Heat 1 qt/lb grain to 165-170. pour water into tun, add grain, stir. It usually settles about 153-158 for an hour. I then vorlauf till clear, drain completely and then add the calculated water to get to 6.5 gallons boil volume, let it sit for 10 minuted, vorlauf, and then drain to keggle and start the boil. Are these mash temps good, bad, Im still confused. I do understand the cooler mash temps seem to lead to a drier beer, and the higher temps lead to less attenuation therefore leaving more mouthfeel to the beer. Help a brother out!!
Heat 1 qt/lb grain to 165-170. pour water into tun, add grain, stir. It usually settles about 153-158 for an hour. I then vorlauf till clear, drain completely and then add the calculated water to get to 6.5 gallons boil volume, let it sit for 10 minuted, vorlauf, and then drain to keggle and start the boil. Are these mash temps good, bad, Im still confused. I do understand the cooler mash temps seem to lead to a drier beer, and the higher temps lead to less attenuation therefore leaving more mouthfeel to the beer. Help a brother out!!
