Re: Step Mashing and Attenuation
Posted: Sat Mar 04, 2017 11:38 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.