I'm working on a recipe that identifies itself as "technically a partial mash", and am trying to figure out how to set up the mash profile in BS2. This may be another case of "just use the extract model" but I thought I'd ask here first.
The recipe says to steep the grains (1.9 lbs of 2-row pale malt and Thomas Fawcett amber malt) at 152F in 2.25 qts of water for 45 minutes, then rinse grains with 1qt of 170F water. Then add water to make 4 gal prior to adding the extract and going forward with the boil. The recipe makes a point about following the temerature and volume guidelines closely. Being a total noob to home brewing, I am taking them at their word.
I guess where I'm confused is how to specify the rinse in the mash profile. I'd like to be able to document the procedure in BS2 in another manner than just the "Notes" section.
Thanks for your help!
The recipe says to steep the grains (1.9 lbs of 2-row pale malt and Thomas Fawcett amber malt) at 152F in 2.25 qts of water for 45 minutes, then rinse grains with 1qt of 170F water. Then add water to make 4 gal prior to adding the extract and going forward with the boil. The recipe makes a point about following the temerature and volume guidelines closely. Being a total noob to home brewing, I am taking them at their word.
I guess where I'm confused is how to specify the rinse in the mash profile. I'd like to be able to document the procedure in BS2 in another manner than just the "Notes" section.
Thanks for your help!