LooyvilleLarry
Well-Known Member
I am going to do my first AG this weekend, and will likely use a single infusion batch sparging. But I wanted to know if I have the following steps for a stepped mash with continuous.
Are these correct? (Temps from Beer Smith )
1. Heat water (strike) (~13 qts) to ~ 130*
2. Add to grain in MLT, stir/break dough balls
3. 30 min protien rest
3. Raise mash temp to 158*
4. 30 min saccharfication rest
5. Raise mash temp to 168*
6. Mash Out.
If I elected to do continuous sparging ( with motor) at what point whould I start it?
Are these correct? (Temps from Beer Smith )
1. Heat water (strike) (~13 qts) to ~ 130*
2. Add to grain in MLT, stir/break dough balls
3. 30 min protien rest
3. Raise mash temp to 158*
4. 30 min saccharfication rest
5. Raise mash temp to 168*
6. Mash Out.
If I elected to do continuous sparging ( with motor) at what point whould I start it?