specialkayme
Well-Known Member
Are you measuring losses in an actual mash or was it only based on a water test?
Both. Post #6 is mash heat loss. Post #24 is water heat loss (with the element on to some degree).
What temp do you target for strike water?
I'm brewing at the moment. I just took 31 quarts up to 161.0 degrees, mashed in, and had an initial mash temp of 151.6 degrees.
I'm going to wait 30 min, mix vigorously, and take a temp. If I need to, I'll lift the bag off the element and heat for about a min or so, and finish a mash for another 30 min.