So, I've been brewing for about five years now and have dialed things in for my equipment as needed, but I have always wondered if my mash out technique is approved or if I should change my technique.
So this is what I do;
Mash at said temperature for blah blah blah minutes. Then, add heat to mash tun and stir and re-circulate until I reach 170F. Wait ten minutes then sparge with 170Fbwater to get me to my pre-boil volume desired.
Does anyone else do this?, and if not, do you just recommend adding enough strike water at xxxF to raise mash to 170F and then sparge with enough water to get to the desired pre-boil volume?
Discuss the mash out technique you use or recommend.
So this is what I do;
Mash at said temperature for blah blah blah minutes. Then, add heat to mash tun and stir and re-circulate until I reach 170F. Wait ten minutes then sparge with 170Fbwater to get me to my pre-boil volume desired.
Does anyone else do this?, and if not, do you just recommend adding enough strike water at xxxF to raise mash to 170F and then sparge with enough water to get to the desired pre-boil volume?
Discuss the mash out technique you use or recommend.
