HarvInSTL
Well-Known Member
Well 5 weeks into this very addicting hobby I'm ready for my 4th brew which will be my first AG brew.
My two How To Brew books are on loan to a buddy out of town and that couldn't come at a worse time.
My grain bill is below and I have the reciepe put into ProMash.
7.00 lbs. Pale Malt(2-row) Great Britain
1.00 lbs. Cara-Pils Dextrine Malt
1.00 lbs. Crystal 55L Great Britian
0.75 lbs. Chocolate Malt Great Britain
0.25 lbs. Black Patent Malt Great Britain
Questions:
1.) I'm trying to figure out how much water to dough in with. I clicked on "Mash Schedule" in ProMash, but I'm not sure what I'm looking for.
1a.) Is there a downside to doughing in with too much water?
2.)Is this the proper schedule below:
A. Dough in w/ 170deg and maintain 154 for 60mins
B. Fly sparge until 7gal of wort is in the kettle (What temp should the sparge water be at?)
My two How To Brew books are on loan to a buddy out of town and that couldn't come at a worse time.
My grain bill is below and I have the reciepe put into ProMash.
7.00 lbs. Pale Malt(2-row) Great Britain
1.00 lbs. Cara-Pils Dextrine Malt
1.00 lbs. Crystal 55L Great Britian
0.75 lbs. Chocolate Malt Great Britain
0.25 lbs. Black Patent Malt Great Britain
Questions:
1.) I'm trying to figure out how much water to dough in with. I clicked on "Mash Schedule" in ProMash, but I'm not sure what I'm looking for.
1a.) Is there a downside to doughing in with too much water?
2.)Is this the proper schedule below:
A. Dough in w/ 170deg and maintain 154 for 60mins
B. Fly sparge until 7gal of wort is in the kettle (What temp should the sparge water be at?)