shmick
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After reading the water to grist thread I thought I'd start a new one.
What methods do people use for mashing in (doughing in)?
I have just been reading Noonan's New Brewing Lager Beer and he suggests doughing in with a small amounts of 14-20degC water to fully wet the grain and letting soak for 15-20 mins before adding the hot liquor.
I forget the amount (fluid ounce to pound ratio) but only a small amount of liquid should be left below the false bottom after the pre-mixing.
He is mainly dealing with decoction mashing but covers infusion in the chapter also.
I've heard of people:
-filling the mash tun with the strike water then adding the grist
-adding the grist first then dumping (or underletting) the complete strike water volume and stirring as they go
-adding the strike water gradually at first and completely mixing it in before the rest is added.
I'll have to re-read the chapter tonight but does anybody follow his methods?
What methods do people use for mashing in (doughing in)?
I have just been reading Noonan's New Brewing Lager Beer and he suggests doughing in with a small amounts of 14-20degC water to fully wet the grain and letting soak for 15-20 mins before adding the hot liquor.
I forget the amount (fluid ounce to pound ratio) but only a small amount of liquid should be left below the false bottom after the pre-mixing.
He is mainly dealing with decoction mashing but covers infusion in the chapter also.
I've heard of people:
-filling the mash tun with the strike water then adding the grist
-adding the grist first then dumping (or underletting) the complete strike water volume and stirring as they go
-adding the strike water gradually at first and completely mixing it in before the rest is added.
I'll have to re-read the chapter tonight but does anybody follow his methods?