Someone set me straight here. I made Northern Brewers Belgian Wit AG this weekend and this was my 3rd ag batch. The directions (mash) said 153 for 60min and 170 for 10min.
Does that mean sparge out with 170 or actually raise the mash to 170 and hold it for 10 and then sparge?
I heated my sparge water to 185 so that it would warm the grain (at least the top inch) up to 170, is that bad?
Should I recirculate the wort before I add the 170 water or after?
Perhaps a timeline is what I looking for!
Tap 1 (stout faucet w/ nitrogen): Trout's Oatmeal Stout
Tap 2: none
Primary: Bavarian Dunkel
Secondary: Victory Hop Devil
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