Hey all,
I have been doing extract batches for years now with some grain in a muslin bag thrown into the brew pot to steep before the boil. I am making my first all grain batch this weekend and wanted to make sure I had all my bases covered.
I built the 10 gallon rubbermaid cooler mash tun for the mash stage, which is brand new to me. I have been tinkering with a recipe on Beer Tools Pro, and this is what I have come up with for a very basic Helles:
5 Gallon Batch:
10 lbs German Pilsner Malt, Mash 90 minutes, 3 gallons water at 146F
Batch sparge 170F
1 hour boil with hop additions, irish moss, etc, as normal (.75 Hallertau for 60, .25 Hallertau for 5), cool and pitch WLP830.
No problems with the boil because I have done that any times. But as far as the mash goes, are those the right temps? I did a lot of reading on it to understand the process, but nothing is better than asking people with experience. Any thoughts?
Many thanks!
I have been doing extract batches for years now with some grain in a muslin bag thrown into the brew pot to steep before the boil. I am making my first all grain batch this weekend and wanted to make sure I had all my bases covered.
I built the 10 gallon rubbermaid cooler mash tun for the mash stage, which is brand new to me. I have been tinkering with a recipe on Beer Tools Pro, and this is what I have come up with for a very basic Helles:
5 Gallon Batch:
10 lbs German Pilsner Malt, Mash 90 minutes, 3 gallons water at 146F
Batch sparge 170F
1 hour boil with hop additions, irish moss, etc, as normal (.75 Hallertau for 60, .25 Hallertau for 5), cool and pitch WLP830.
No problems with the boil because I have done that any times. But as far as the mash goes, are those the right temps? I did a lot of reading on it to understand the process, but nothing is better than asking people with experience. Any thoughts?
Many thanks!