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Old 12-12-2012, 09:43 AM   #1
Apr 2012
Tel Aviv, Israel
Posts: 55

I would like to brew this recipe:

The mash supposed to be like this:
Protein step
Water infusion amount 7.5 Qrts
Water infusion temp 139F
Mash temp range 120-124F (after addition)
Mash 15 Minutes
Sachrification step
Water Infusion amount 6.8 Qrts
Water infusion temp 210F
Mash temp range 152-158F (After Addition)
Mash 45 minutes

But I'm brewing BIAB so how should I mash it?

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