Brewing friends...
I have a recipe for an all grain "Spotted Cow" clone. "Spotted Cow" is brewed by New Glarus Brewing, New Glarus, Wisconsin, and is SWMBO's favorite commercial beer.
The problem I'm having with the recipe is this instruction:
90 minute mash; 30 at 154; 60 at 170.
I get the part about 30 minutes at 154° but I don't understand what's next. Do I simply increase the temperature to 170° and let it cook for another 60 minutes? Do I heat other water to 170° and pour it slowly over the mash and THEN cook the mash another 60 minutes?
After the mash, the directions do call for a 90-minute boil.
Can some of you very smart brewers out there get me straightened out on this mashing technique?
glenn514
I have a recipe for an all grain "Spotted Cow" clone. "Spotted Cow" is brewed by New Glarus Brewing, New Glarus, Wisconsin, and is SWMBO's favorite commercial beer.
The problem I'm having with the recipe is this instruction:
90 minute mash; 30 at 154; 60 at 170.
I get the part about 30 minutes at 154° but I don't understand what's next. Do I simply increase the temperature to 170° and let it cook for another 60 minutes? Do I heat other water to 170° and pour it slowly over the mash and THEN cook the mash another 60 minutes?
After the mash, the directions do call for a 90-minute boil.
Can some of you very smart brewers out there get me straightened out on this mashing technique?
glenn514