2008-05-05-006

Here the ‘mash tun’ has been lifted over to a cool burner and is mashing for an hour. To keep things simple, I add the hottest tap water possible (around 55 degrees) to the grain, then directly heat the mash to around 67 or 68 degrees (takes about 10 minutes). The mash will decline in temperature to about 65 degrees over half an hour. I reheat it for a minute or two up to 68 degrees again, and let it sit for another half hour.