Your First All-Grain Batch
Conducting the Mash
6. Stir the mash every 15-20 minutes to prevent cold spots and help ensure a uniform conversion. Monitor the temperature each time you stir. If the temperature drops by less than 5 degrees over the hour, nothing further needs to be done. Cover the mash tun with the cooler lid between stirrings and let it sit for a total of an hour.
7. Meanwhile, heat up your sparge water. You will need 1.5 - 2 times as much sparge water as you used for the mash. The water temperature should be less than boiling, preferably 170 - 180 °F. If the sparge water is too hot, the probability of tannin extraction from the grain husks increases substantially.