Hey Guys. Been doing some reading since I want to make the jump from Extract to AG. One of the things I've stumbled across that is confusing me is the "dough in" temperature. The videos I've watched thus far have said to heat your water to your desired "strike temp" and then add your grains which, if you've done your math correctly, should get you to your desired mash temp. However, just heard about a method where you heat the water to 130ish, mix in your grain and make sure you don't get any dough balls, hold it there for 20 or 30 min, and THEN add additional hot water to get up to your desired mash temp.
What is the difference other than the obvious? Is this something that can very from recipe to recipe? What does the holding at 130 do? Just really confused on this part.
Thanks for the help.
What is the difference other than the obvious? Is this something that can very from recipe to recipe? What does the holding at 130 do? Just really confused on this part.
Thanks for the help.