Ernie Diamond
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- Joined
- Oct 15, 2007
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For being a certified novice, I have actually pulled off some pretty great beers so I am not totally helpless. However, it takes me forever (it seems) to get my head around a recipe (most) that does not specify how much water is mashed in or sparged with.
How do I figure this out?? Is there a basic rule that I am overlooking? Do all recipes assume that one will mash in with "x" and collecy "y" for the boil??? Is there a certain ratio of water to grain that I never learned?
Please help. It will make life so much easier.
How do I figure this out?? Is there a basic rule that I am overlooking? Do all recipes assume that one will mash in with "x" and collecy "y" for the boil??? Is there a certain ratio of water to grain that I never learned?
Please help. It will make life so much easier.