G-E-R-M-A-N
Well-Known Member
Ok so I did a partial mash brew and it was my first brew ever.
I understand how to achieve the proper strike temp and volume. I am more or less confused about the 2nd sparge temp after the first runnings. How do you figure out what temp to use. I know it is called mash out, but what does this temp do to the grain?
I understand that you achieve your full boil volume after you vorlouf and do this second rinse, and I know it pulls out more sugar. I just dont understand the temp part of it.
Can anybody help explain?
I understand how to achieve the proper strike temp and volume. I am more or less confused about the 2nd sparge temp after the first runnings. How do you figure out what temp to use. I know it is called mash out, but what does this temp do to the grain?
I understand that you achieve your full boil volume after you vorlouf and do this second rinse, and I know it pulls out more sugar. I just dont understand the temp part of it.
Can anybody help explain?