Originally Posted by Rodan
Heres the plan: Im going to use 1 liter for every 1 pound of grain.
-Mash in at 40 degrees celcius ( I live in Canada!)
-raise heat to 55 degress on stove and rest for 25 mins, stiring every 5 mins.
- Raise to 66 using boiling water, rest for 15 mins
- raise to 70 using stove and rest for 20mins
- raise to 77 for sac rest.
-mash out to lautering tun.
-depending on how much clove you want to have in the final beer, hold the mash at 45 *C for 0-20min. This is the ferulic acid rest.
- with wheat I still like having the protein rest at 50*C. hold there for 20-30 min.
- hold the saccrification rest at 66*C for 60 min. otherwise you won't get enough fermentables.
- hold the rest at 70 until conversion is complete. This should already be the case if you rested at 66 for 60 min.
- mash-out at 75 *C. 77 *C is getting a little high
Lautering- Sparge water at 77 degrees. Some have suggested that lautering should take 1.5 to 2 hours to complete. I was quite suprized because i had assumed that it would only take a half an hour. Can anyone share any experiences with the length of time spent lautering versus quality of final wort?
If you fly-sparge it should take more than an hour. If you batch-sparge, the sparge can be done in 20-30min.