I like to use BeerSMith to craft recipes, but I'm still trying to figure out all the details. I've started doing partial mashes, but I'm always confused by the mash options in BeerSmith. I get that I want to do a simple infusion and that the mash temp affects the body, but what's the difference between "mash out", "batch sparge" and "no mash out"? Are these different techniques for doing different things? or is it simply 3 different ways of doing the same thing?
What I do is mash at the temp recommended in BeerSmith for approx. 60 minutes. THen I strain the mash/grain through a colander and rinse the grain with more hot water (~170 degrees F). Is this a "batch sparge"? a "mash out"? neither? Thanks.
What I do is mash at the temp recommended in BeerSmith for approx. 60 minutes. THen I strain the mash/grain through a colander and rinse the grain with more hot water (~170 degrees F). Is this a "batch sparge"? a "mash out"? neither? Thanks.