Direct Heat: Difference between revisions
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Direct heat is where heat from a heat source is applied to the mash vessel. To raise the temperature. | Direct heat is where heat from a heat source is applied to the mash vessel. To raise the temperature. | ||
{{example}} | |||
==Editor== | |||
{| | |||
|valign="top"| | |||
;Name | |||
:Name to identify the step in the schedule list. | |||
;Notes | |||
:A space to insert helpful information and reminders to the author or others brewing the recipe. | |||
;Heat Source | |||
:The burner or device used to apply heat to the vessel. | |||
;Target Temp | |||
:The final temperature desired at the end of the direct heat step. | |||
;Output | |||
:Used to represent the dial on the heat source. If the dial is turned up half-way, the Heat Output should be set to 50%. This value is approximate and may not accurately correspond with the heat source dial calibration. | |||
;Duration | |||
:Length of time the strike water is heated. | |||
|valign="top"| | |||
[[Image:Directheat.jpg| right]] | |||
|} | |||
==See also== | |||
* [[Mash In]] | |||
* [[Infusion]] | |||
* [[Decoction]] | |||
* [[Rest]] | |||
* [[Transfer]] | |||
* [[Separation]] | |||
* [[Fly sparge]] | |||
* [[Batch sparge]] |
Latest revision as of 16:55, 31 March 2008
Direct heat is where heat from a heat source is applied to the mash vessel. To raise the temperature.
Editor
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