Suppose I have 10 kilos of malted grains at room temperature (for the sake of the discussion, 20°C) and I'm adding them to 30 liter of hot water. What temperature should the water be so that the impact of the relatively colder grains would bring it down to mashing temperature (i.e. 68°C)?
This seems like a simple equation, but the last time I tried it, I failed badly. Despite the significant mass of the grain the temperature hardly dropped and I ended up with too hot a mash.
Any suggestions?
This seems like a simple equation, but the last time I tried it, I failed badly. Despite the significant mass of the grain the temperature hardly dropped and I ended up with too hot a mash.
Any suggestions?