JacobInIndy
Well-Known Member
Alright, so I'm doing my first partial mash on Friday evening and I just want to make sure I have the steps correct.
I'll be using a grain bag with:
1lb Wheat
1lb 6-row
1lb flaked wheat
1. Get mash water(3.5 qts) to 165* and add grain bag.
2. Hold at 155* for 1 hour.
3. Remove grain bag and pour mash water into brew pot.
4. Sparge with 1/2 gal per lb of grain, so 1.5 gallons of sparge water. Do I just hold the grain bag over the brew kettle(say, in a strainer) and basically rinse the grains, allowing the water to drain into the pot?
5. Begin brew as I am used to with extract brewing.
I read somewhere that 6-row requires a protein rest. Will this be necessary and, if so, how do I do it?
Also, should the maltodextrin go in at flameout or sometime during the boil?
I'll be using a grain bag with:
1lb Wheat
1lb 6-row
1lb flaked wheat
1. Get mash water(3.5 qts) to 165* and add grain bag.
2. Hold at 155* for 1 hour.
3. Remove grain bag and pour mash water into brew pot.
4. Sparge with 1/2 gal per lb of grain, so 1.5 gallons of sparge water. Do I just hold the grain bag over the brew kettle(say, in a strainer) and basically rinse the grains, allowing the water to drain into the pot?
5. Begin brew as I am used to with extract brewing.
I read somewhere that 6-row requires a protein rest. Will this be necessary and, if so, how do I do it?
Also, should the maltodextrin go in at flameout or sometime during the boil?