Question about “dough in”

Discussion in 'Homebrewing' started by HOPTOMIC_BOMB, Oct 22, 2024.

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  1. HOPTOMIC_BOMB

    HOPTOMIC_BOMB Savant (1,044) Feb 18, 2014 California
    Trader

    Confused on the term dough in

    if a recipe states:

    “dough in at 143F”

    does that mean you add your grain to water that’s 143F thus having a mash temp of probably around 136F ish after the grains have absorbed heat

    or

    does it mean that when you add your grains to water the mash should remain at 143. Thus meaning your strike water has to be higher than 143 so probably around 152 ish

    cheers!
     
    #1 HOPTOMIC_BOMB, Oct 22, 2024
  2. HOPTOMIC_BOMB

    HOPTOMIC_BOMB Savant (1,044) Feb 18, 2014 California
    Trader

    Forgot to add that it states it’s a “hochkurz mash”
     
    #2 HOPTOMIC_BOMB, Oct 22, 2024
  3. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    That is what it means.

    Cheers!
     
    #3 JackHorzempa, Oct 22, 2024
    CBlack85 and HOPTOMIC_BOMB like this.
  4. HOPTOMIC_BOMB

    HOPTOMIC_BOMB Savant (1,044) Feb 18, 2014 California
    Trader

    Oh okay, thanks for the help :heavymetal:
     
    #4 HOPTOMIC_BOMB, Oct 22, 2024
  5. LAFreeway

    LAFreeway Zealot (669) Aug 2, 2023 California

    I believe the second option is correct. 143f is the temperature that you want the mash to be, so you want to go with the 152+F strike water.

    This should be followed up with a second rest to be in the upper 150sF and mash out at170F or whatever temperature you typically mash out with.
     
    #5 LAFreeway, Dec 10, 2024
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