[quote=“cryptologic”]Ok. So I’ve only done all grain via the BIAB method in the past. Today I am doing a pumpkin ale through the normal all grain means. Grain bill is 11.25 lbs of grains (plus 3 lbs of pumpkin). Recipe (from Zymurgy magazine) calls for the following:
10 min protein rest at 120 F
60 min Sach rest at 154 F
10 min mash out at 168 F
When I put all that in Beer Smith, it give me the following water temps:
Protein Rest: 129 F
Sach Rest: 200 F
Mash Out: 206 F
Does that seem correct? The protein rest seems ok, but the sach and mashout seem really high to me. I though it was normally 10-15 degrees about the target temp?
Any guidance would be appreciated.
The temperature differential is influenced by many factors including they type & thermal properties of your equipment, what grain/water ratio you are using as well as the ambient temperature of all. Then factor in that all those brewing programs do things a little differently so don’t expect to hit your target exactly on the first try. I’d suggest starting out with a +14-15F
temperature of the strike water and see how it goes. It’s much easier to add a little cold water to bring the mash temp down than go in the other direction.
However, I do question why there is a 120F rest here at all. Assuming this is an ale and the grist is based on pale malt I wouldn’t bother with it.