BuckeyeOne
Member
I'm doing a 5 gallon batch of Belgian Strong Dark Ale using 1.75 lbs. of rye malt and 1.25 lbs. of Special B malt plus 6.6 lbs. of Light LME and 0.25 lbs. of Light DME. I'm also adding 1.25 lbs. of dark brown sugar.
I milled the rye malt and the Special B malt together at the LHBS, as suggested by the proprietor. I plan on doing a partial mash of the grains. How much water should I use and how long should I mash? Finally, how much water should I use to sparge?
I milled the rye malt and the Special B malt together at the LHBS, as suggested by the proprietor. I plan on doing a partial mash of the grains. How much water should I use and how long should I mash? Finally, how much water should I use to sparge?