I am getting ready to step up to AG and purchase all the necessary equipment to batch sparge. I want to create my own recipe, but I am having some trouble understanding some of the calculations. I am using BeerAlchemy to formulate a Belgian Golden Strong Ale. My questions are...
How do I determine my water volumes and temperatures mashing and sparging? I am shooting for 5 gal post boil.
How do I calculate my thermal capacity of my MLT?
I think thats the big problems for the moment, but I am sure more will come up. Thanks in advance!
How do I determine my water volumes and temperatures mashing and sparging? I am shooting for 5 gal post boil.
How do I calculate my thermal capacity of my MLT?
I think thats the big problems for the moment, but I am sure more will come up. Thanks in advance!