- German Brewing
- Posts: 409
- Joined: Thu Oct 15, 2015 1:45 pm
Dough-in at 64c, recirc a couple minutes to mix everything, rest 15-20 min with no recirc, turn on heat and start recirc again, ramp up to 72c over 10-15 min, rest 15-20 min with no recirc, recirc for a couple min, rest another 10-15 min with no recirc, turn heat and pump back on and heat to 76c over 5-10 min, rest 5 min with no recirc, then lauter into BK.
If you always do what you've always done, then you'll always get what you've always gotten.
- Assistant Brewer
- Posts: 264
- Joined: Mon Apr 25, 2016 10:57 pm
Not suggesting anyone is doing something wrong, but wouldn't a lower attenuation with a 30min beta be preferred?
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