Mashing and the Dough-In

Before we do the actual Dough In, we rinse the mash tun thoroughly and add a gallon or so of our 170-180°F water (that we had boiled for 15 minutes and allowed to cool back down to this temperature) and seal it for about 10 minutes. This allows the mash tun to preheat so we get a minimal loss when doing the actual mash. I just purchased a very slick digital thermometer that has a timer function and a 3 foot lead for the probe. This has made a big improvement in the temperature control. I will change the pictures to reflect the new toy soon.

When you do the "Dough-In" you want to get a good even mix of the grain and the water. I like to start with about a gallon of water then slowly add the grain and water at even intervals until I have reached my target. I typically use about 1.25 quarts US of 170°F water for each pound of grain I crush. {Example: 20 pounds of grain = 20x1.25 qts = 25 quarts = 6.25 gallons of 170°F water will yield a mash temperature of ~152°F}This should result in a nice oatmeal like consistency. When doing this dough-in, have some extra boiling water as well as a pitcher of very cold water so you can make rapid temperature corrections should the need arise. Be sure you mix everything thoroughly before taking any readings. You should try to avoid a mash that is either too dry (thick), or too wet (thin). By doing a few mashes you will find a good balance.