WhiskeySam
Well-Known Member
I'm expanding my mash techniques. I've done the standard single infusion mash a few dozen times and a double decoction mash three times. I've never done a double infusion mash.
I'm thinking mash temps at 141 and 158 (45 minutes each) for a German marzen. I'd like to benefit from the experience of those who have done this. Anything to watch for? Do the temps agree with you?
I'm thinking mash temps at 141 and 158 (45 minutes each) for a German marzen. I'd like to benefit from the experience of those who have done this. Anything to watch for? Do the temps agree with you?
