help with mashhing christmas ale

[crazyseany]

trying to use a recipe I found on the website here and I wanna know the mash schedule...
Here is what the recipe says...
I want to batch sparge... Figured 4.5 gallons initial sparge... Would like to double batch sparge

Mash ProfileMash Name: Single Infusion, Light Body Total Grain Weight: 12.33 lb*Sparge Water: 0.85 gal Grain Temperature: 72.0 F*Sparge Temperature: 168.0 F TunTemperature: 72.0 F*Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH*Single Infusion, Light Body Step Time Name Description Step Temp*75 min Mash In Add 17.50 qt of water at 162.3 F 150.0 F*10 min Mash Out Add 9.00 qt of water at 208.9 F 168.0 F*

 

[crazyseany]

Sorry I have a new phone and trying to figure out how to work it!

What should my strike temp be and what should my rest temp be? 60 minutes?

 

[crazyseany]

should my initial rest be at 150 degreeS?

and strike at 168?

Thanks,
Sean

 

[HomebrewMTB]

In the recipe it says add strike water at 162.3 to mash at 150 but strike temp is going to vary depending on your equipment. I batch sparge in a cooler and add the water to the tun hotter than it calls for, closer to 170. I'll just stir it around until I hit my strike temps, add the grain and stir it some more until I hit mash temps. I'm not yet to the point where I have my temps dialed so I can just add at the temps Beersmith gives. Until then, the pour it in hotter and stir method works well.

 

[andyhat]

I agree with HomebrewMTB on this one. If you are not experienced with mashing, it's best to start high and stir to cool it down. Start a few degrees above the strike temp and add to the cooler. This will help the cooler warm up since the cooler itself will absorb some of the heat (how much is dependent on your own set up). Stir the water around in the cooler until you hit strike temp. Then add the grain. Do the same until you hit your mash temp.

Remember that the grain will take 5+ minutes to fully absorb the heat so let it sit before you start stirring again.

Get a waterproof digital thermometer so you can record the exact temps of the strike temp and mash temps. If you do this, after one or two goes, you should be able to know how much to adjust the temps from a recipe (or Beersmith / brew target).

 

[crazyseany]

Thanks for the help guys... I didnt understand the recipe exactly...

I was probably a little warm on my inotial strike but got it down tp 150 before closing the lid....