couple questions before i begin. I will be making an English IPA. doing 2.5 gallons i have
3lbs of OM
6oz of munich
5 oz of crystal 90l
5oz crystal 60l
1st. What is a great temp for overall conversion of starches to sugars? 155-159?
2nd. is 1.5qt of water per a pound of grain a great way to dough in? and just sparge with a higher temp of water till i get my desired amount for my boil?
3rd. would it be best to go with 3gallons of water to start for the boil down?
:rockin: thanks for the input.
3lbs of OM
6oz of munich
5 oz of crystal 90l
5oz crystal 60l
1st. What is a great temp for overall conversion of starches to sugars? 155-159?
2nd. is 1.5qt of water per a pound of grain a great way to dough in? and just sparge with a higher temp of water till i get my desired amount for my boil?
3rd. would it be best to go with 3gallons of water to start for the boil down?
:rockin: thanks for the input.