Brewsmith
Home brewing moogerfooger
I'm finally brewing up my belgian dubbel in the morning and I'm going to try a new technique for mashing. I have a total of 13.5 lbs of grain that I'll need to mash in at around 1 qt./lb. to make it fit. Because of the high gravity, I want it to be as fermentable as possible, so I'm going to let the mash sit for several hours, probably close to six. I'm going to do a single step mash, starting at about 150 and then let it sit. I'm going to start the mash around 6:30 am and then do all the normal stuff I need to do on Saturday morning, and then come back to finish the brew after noon.