Hullo. I'm looking at some of these Durden Park recipes and they seem to like the idea of raising your mash temperature partway through the mash. This is fine, but how do you reckon i'd be best set to do that? Adding hot water? Removing a portion of the mash and heating that?
I just don't know.
Raising Mash temp
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brewzone
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clogwog
- Piss Artist
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- Location: Port Macquarie, NSW, Australia
Depends on the thickness of your mash in the first place.
If you doughed in with no more than 2 litres per 1 kg of grain, you could do it by adding boiling water and stirring madly to avoid denaturing your enzymes.
Alternatively, you could dough in with your preferred ration, and pull a decoction and raise the temperature of your main mash once you add it back in.
There are calculators for working out how much to pull for your decoction etc to raise your mash temperature by the desired degrees.
Check out this link for more details.
http://www.howtobrew.com/section3/chapter16-2.html
If you doughed in with no more than 2 litres per 1 kg of grain, you could do it by adding boiling water and stirring madly to avoid denaturing your enzymes.
Alternatively, you could dough in with your preferred ration, and pull a decoction and raise the temperature of your main mash once you add it back in.
There are calculators for working out how much to pull for your decoction etc to raise your mash temperature by the desired degrees.
Check out this link for more details.
http://www.howtobrew.com/section3/chapter16-2.html