HELP please,
I'm in the middle of doing an all-grain with a cooler mlt for the first time and i never thought about how to calculate strike temp to hit my mash temp at dough-in.
I've got 11.5 lbs of 80*F grain going into a cooler MLT (pre-heated to 120*F) and i need to mash at 156-158*F
Sorry for the silly newb question, but how can I figure this out?
I'm in the middle of doing an all-grain with a cooler mlt for the first time and i never thought about how to calculate strike temp to hit my mash temp at dough-in.
I've got 11.5 lbs of 80*F grain going into a cooler MLT (pre-heated to 120*F) and i need to mash at 156-158*F
Sorry for the silly newb question, but how can I figure this out?