Mash In Methods

[shmick]

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?

 

[warrenlw63]

Shmick

Last weeks big debate more or less covers this topic.

here

Warren -

 

[shmick]

That'll learn me to work less and read more
apologies all