I am confused with these recipe steps. It looks to be a batch sparge process but I dont understand all the steps. Could someone please explain in simple terms what is done for the saccharification rest, the mash out and the sparge, and also what the dough-in infusion represents. I know this is basic stuff I should know, but I am very easily confused!! My understanding is that the Sacc rest is the first stage (mash) and the sparge is the "rinse" - but where does the mash-out come into it??

Mash Type: Single Step

Grain Lbs: 9.34
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 180 Time: 40


Total Mash Volume Gal: 4.25 - Dough-In Infusion Only

THANK YOU!!

Go to www.howtobrew.com and read the section on all grain brewing. That will have all your answers.

Basically, the mash is at 152°F which is based on a mix of the grain at room temp and the 14.oo quarts of water at a temp that results in a Sac Rest temp of 152°. after 90 minutes, they add hot water to bring the mash up to 168°F and then use 180°F water to sparge (rinse) the mash to extract the wort.

Calculating the temp of the water needed at the first two steps requires more information than you have provided so go check out howtobrew.