Creating the Mash

There are thousands of people who know much more about mash and what's happening inside it than I do, and can write much better about it, but you're on my blog, so fuck you.

First we heat up 5 gallons of water in the turkey fryer to 165, and boil one gallon on the stove. Once the stove gallon is done we pour it into the cooler to preheat the tun, just so we don't strike with 5 gallons of near boiling water. Then empty tun back out.

Once the 5 gallons is at 165, we fill the cooler with all our dry grains and one gallon at a time start adding the 165 water, slowly stirring between additions. Target temperature after all the water is added 152. Can add more water if needed to get to right temp.

This shit smells GOOD AS ALL HEAVEN. Here's breet shoving his face in the goodness of the mash.

For some reason women are repulsed by mash smell, which means they don't know a thing about what smells good and what doesn't. That's Cydne up top letting us know what she thinks about hot water + grains.

Every 15 minutes we check this, just to stir lightly, to smell, and to make sure the temp doesnt get below 145, which it doesn't do, so don't even worry about it.