so just a quick question for all the home brewers. Doing a double IPA this coming weekend. Doing a 45 min mash at about 152 than raising the temp and doing a mash out. How long would you guys suggest doing the mash out for and at what temp? I think I used to do it at 170 degrees but can't fully remember. (It's been a while since the last brew day). Also any suggestions on what's an ideal malt/water ratio and people's best sparging techniques would help. I think we were doing 1.5 quarts/ 1 pound. And doing a 30 min sparse/transfer. But again it's been awhile. Thanks and cheers!!
Some flexibility here but 1.25 qt/lb is a decent starting point. When I mash out I add the least amount of boiling water to reach 168, this usually leaves me around 1.8 - 2.0 qt/lb. I continuous sparge with 170 water.
How many gallons are you brewing? I mash out by bringing the sweet wort to a boil within 30-45 minutes. Why dick around with something that's going to be boiled in a few minutes anyway. If you're making like 15 gallons and it takes over an hour to get up to a boil, then a mashout might not be a bad idea. But otherwise.... skip it!!
