Mash Out Temperature

[boogyman]

After several years of all-grain brewing, I'm still not 100% clear on something... when you mash out, is the temperature of the water going into the mash supposed to be 170 degrees, or is the grain bed temperature supposed to be 170 degrees (implying that the water going in would have to be much hotter?).

I've been trying to raise the grain bed temperature to 170 degrees, and want to make sure this is correct.

 

[douglasbarbin]

The mash liquid should be about 170 degrees. The only time this is really relevant is when you fly sparge, though. Otherwise, you are pretty much immediately draining the mash into the brew kettle and boiling it, so that's your "mash out" right there.

 

[RM-MN]

Yes the temperature of the mash should be near or at 170 for mashout and that temperature should be held there for at least 10 minutes to completely denature the enzymes. If you aren't fly sparging you don't need it and if you are not waiting the 10 minutes it isn't working so you might as well skip it then too.