STEP 3: Mash-in
[*]Once you have reached your target strike temperature, turn off the heat and slowly add your grains while stirring the mash. If possible have someone help with this so one can pour grains while the other stirs. Stir well so there are no grain balls or clumps.
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[*]Once all the grain has been added and stirred, you should be at or near the required mash temperature.
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[*]If your mash temperature is too high, add cold water to lower the temperature. If it's too low, add hot water or heat to raise the temperature. It may take some practice to hit your mash temperature and hold it. This can change based on many factors such as the weather, your equipment, etc.
[*]The long stemmed thermometer will allow you to monitor the temperature inside the mash. Short stemmed thermometers will only give you a temperature reading for the top of the grain bed and this could cause problems since the top can be much cooler than the bottom or center of the mash.
[*]I found that here in Florida I am able to maintain a constant mash temperature for at least an hour during the warmer months, but when it’s very cold outside it is a bit trickier. Wrapping the mash kettle with a towel or blanket or sleeping bag will help maintain a constant mash temperature.
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[*]Cover the kettle and monitor with your thermometer and maintain the required mash temperature.
[*]Once the mash is completed remove cover and stir gently.