EamusCatuli
Well-Known Member
Hey all,
So I went to wal-mart today and bought a cooler to try and use the partial mash method. I bought a 5-gallon Igloo cooler (looks like the gatorade ones). Should work well. Anyway, I have a few questions.
On this BYO article on how to PM, http://byo.com/feature/1536.html, Im confused on the part where he says
"To begin your brewing session, heat 5.5 qts. (5.2 L) of water to 11 °F (6.1 °C) over your target mash temperature."
What temperature should that really be??? Def. cant be 11F. What should I be shooting for here???
Also, in that same BYO article, it states I should I only use 4 lbs. of grain every time I PM. If i use more or less does the entire process change? How can I figure that out?
Other than that and not being completely clear on the temperatures of the mash/sparge water, this is pretty simple correct? Any advice/hints?
Thanks
So I went to wal-mart today and bought a cooler to try and use the partial mash method. I bought a 5-gallon Igloo cooler (looks like the gatorade ones). Should work well. Anyway, I have a few questions.
On this BYO article on how to PM, http://byo.com/feature/1536.html, Im confused on the part where he says
"To begin your brewing session, heat 5.5 qts. (5.2 L) of water to 11 °F (6.1 °C) over your target mash temperature."
What temperature should that really be??? Def. cant be 11F. What should I be shooting for here???
Also, in that same BYO article, it states I should I only use 4 lbs. of grain every time I PM. If i use more or less does the entire process change? How can I figure that out?
Other than that and not being completely clear on the temperatures of the mash/sparge water, this is pretty simple correct? Any advice/hints?
Thanks