kettle mash

[fullstop22]

I have a recipe that says to mash in your kettle at 131 ramp slowly to 148 it says this should take at least an hour longer is better. Then quickly boost to 168,transfer to lauter tun.The question is ...... how long do you leave it in tun?

 

[Lil' Sparky]

Once you reach mashout temp (168) and transfer to lauter tun you can start sparging right away.

 

[Lil' Sparky]

Also, are you slowly ramping the temp between 131 and 148 over an hour? If so, I hope you're looking for a very dry beer. Usually people do the protein rest at 131 and then step up to their sacc rest (typically between 150-158) at a rate of ~ 2'/min, and then rest there for 30-60 mins.

 

[fullstop22]

This is a Westmalle Tripel clone . It in fact says several hours to ramp to 148. I now have it fermenting (5 days so far) I took an hour to get to 148. This is my first AG, hit my OG on the button needless to say I was pleased with my copper manifold in the tun also my my diy cfc boiling to 60 degrees in short order. A hugh THANKS to all here for the great ideas& info