Will be more than is needed for all grain, but the about the same if doing a reduced volume extract boil. I have the exact recipe at home to check, but some quick brewersfriend calculations for comparison:
5 gallon 1.050 pale ale
All Grain full volume boil(6.5 gal) for 60 minutes with...
I am an all grain brewer with about 20 batches under my belt but still occasionally play with extract batches in an effort to make decent quality drinking beer in a short time. I also do a RIS extract with specialty grains because it is easy and tastes really really good so I've been too lazy...
You might also want to check the thermometer you are using and verify you are measuring down in the mash and not just the surface water temp. We came across one dial thermometer we had that was fairly new but reading almost 8 degrees higher than three other devices used to measure temperature
I'm contemplating the exact setup you mention with two hot plates. I currently use two burners on my stove for mash and sparge water then carry it to a propane burner to boil. Is the diameter of your mash tun larger than the heating circle of the hot plate? That seems to be the only issue I...
Looking for sources also since the answer to this interests me also. So far only thing official Ive seen refers to preparing jars for canning food:
"All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars after...