Hi, Im making the jump to AG and want to start with Edwort's haus pale ale. Just some clarifications if possible, for confidence.
So, what I interupt is "dough-in" means 3.5 gallons boiled to 160ish (to counter the drop of temp from grains), shoot for a mash temp of 152. add this to my MLT. wait 60 mins at a steady temp. add 5 quarts of 175 degree water and begin my runnings.. run off until clear, dump this back in MLT and then do a full drain to my BK.
Now add to my grain bed 3.25 gallons of 175 degree water (with valve closed), No wait time here? Just do runnings until clear and then drain this into BK for a total of ~6.5 gallons?
any clarifications would be greatly appreciated. Thanks ahead of time for any help!
P.S. My set up is a coleman cooler 48qt, with a copper manifold. 12 gallon BK..
Mash
Single Infusion mash for 60 minutes at 152 degrees.
I batch sparge in a 10 gallon water cooler with a stainless braid manifold. Click here for great info on Batch Sparging.
Dough-in with 3.5 gallons of water. After 60 minutes, add 5 quarts of 175 degree water and begin vorlauf. My system only takes about 2 quarts before it clears up, then it's wide open to drain in the kettle. Have another 3.25 gallons of 175 degree water ready for the next batch sparge. You should then get 6.5 gallons to your kettle for the boil.
So, what I interupt is "dough-in" means 3.5 gallons boiled to 160ish (to counter the drop of temp from grains), shoot for a mash temp of 152. add this to my MLT. wait 60 mins at a steady temp. add 5 quarts of 175 degree water and begin my runnings.. run off until clear, dump this back in MLT and then do a full drain to my BK.
Now add to my grain bed 3.25 gallons of 175 degree water (with valve closed), No wait time here? Just do runnings until clear and then drain this into BK for a total of ~6.5 gallons?
any clarifications would be greatly appreciated. Thanks ahead of time for any help!
P.S. My set up is a coleman cooler 48qt, with a copper manifold. 12 gallon BK..