I use this mash schedule for every beer I do minus hefe's.
Dough in at 145f for 30 minutes
Ramp to 156f for 30 minutes
Ramp to 168f for 10 minutes
My Settings:
The Process:
Now the States
State 0: I wanted this step to have strike water ready and hold it until I tell it to mash in (so I could start my strike from work)
State 1: Mash to 145f, which include the pump, HLT stirrer, and the HLT (but I tricked the BCS to thinking that I actually had a mash element, so I could PID the temps in the mash)
State 2: Holding 145f with a timer
State3: Is the ramp to 156f
State 4: Holding 156 with a timer
State 5: Ramp to mash out at 168f
State 6: Holding 168 with a timer
State 7: Basically just a Shutdown to lead into the lautering process
UP NEXT....
Lautering and Boil/Cooling
Bryan