samuelcollins
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- May 23, 2013
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I'm going to be doing my first attempt at A dogfish head clone brew. It has an initial mash temperature of 122°, mashing. Then, raise the temperature to 149 for mash duration. Here's the problem I'm running into: I've never brewed with a variable mashing temp. I mean, I've always got my strike water to a certain temp and went with, calculating for the drop after mash in. I used a 10 gallon Rubbermaid for a mash tun. Any suggestions?
One other thing I should have mentioned: this has a mash out temperature of 170 degrees. Would this just be the temp of my sparge water? Could I do it that way? I have a brewpot that also serves as a mash tun, complete with ball valve, built in thermometer, and false bottom. Would you recommend I just mash in this so I can control the temp through the 122 to 170 degree cycle?
But that brings on another question here: if I did that, how would sparging be handled? The recipe I am working with does not give a recommended temp on sparge water.
One other thing I should have mentioned: this has a mash out temperature of 170 degrees. Would this just be the temp of my sparge water? Could I do it that way? I have a brewpot that also serves as a mash tun, complete with ball valve, built in thermometer, and false bottom. Would you recommend I just mash in this so I can control the temp through the 122 to 170 degree cycle?
But that brings on another question here: if I did that, how would sparging be handled? The recipe I am working with does not give a recommended temp on sparge water.