schneemann
Well-Known Member
The Helles recipe I'm doing right now has the following steps:
Step Time Name Description Step Temp
20 min Protein Rest Add 14.70 qt of water at 141.0 F 129.4 F
20 min saccrification Add 13.69 qt of water at 170.2 F 147.2 F
30 min Saccrification Add 13.05 qt of water at 170.3 F 154.0 F
Do I still do any mashing beyond this point, or do I start lautering immediately after this last step?
TIA
Step Time Name Description Step Temp
20 min Protein Rest Add 14.70 qt of water at 141.0 F 129.4 F
20 min saccrification Add 13.69 qt of water at 170.2 F 147.2 F
30 min Saccrification Add 13.05 qt of water at 170.3 F 154.0 F
Do I still do any mashing beyond this point, or do I start lautering immediately after this last step?
TIA