Direct Heat: Difference between revisions

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.

This topic needs examples.
Information requires clarification using examples.

Notes: A space to insert helpful information and reminders to the author or others brewing the recipe.

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.

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 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.
-[[Image:directheat.jpg]]
+;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]]