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Old 07-19-2009, 03:40 PM   #1
Mar 2009
Fort Wayne, Indiana
Posts: 10

It's been awhile since I've brewed a batch (all-grain) and I'm trying to recall something - on the first mash-in, the water sits in the grain for an hour at 150 degrees before wort is collected.

What I can't recall is on secondary mash-ins - at 170 degrees, how long do I do let it set before I collect wort again. It doesn't seem like it was a full hour but I've gone through my notes and can't find a specific reference to how long we let it go.

I realize this probably varies depending on recipes and techniques but a couple generalized replies would be much appreciated.

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Old 07-19-2009, 04:03 PM   #2
Nov 2008
Tampa, FL
Posts: 481
Liked 15 Times on 10 Posts

I typically let my sparge sit for about 15 minutes... I add the sparge, give it a good stir, then let it sit for 10 minutes before I stir it again. Another 5 minutes and then I'm ready to collect the wort.

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Old 07-19-2009, 04:09 PM   #3
Yuri_Rage's Avatar
Jul 2006
Posts: 14,296
Liked 814 Times on 514 Posts

I think you're talking about mashing out. A rest of 10 minutes at 170 F is pretty standard.
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