Since this is a homebrewing resource blog, Mike and I decided to start writing up posts that define homebrewing terms that people new to the hobby may not know. We even created a new category called Glossary to keep them in their own place on the blog.
The first term we want to define is Doughing in.
Doughing in is the process of introducing hot water to the grain in your mash tun. Sometimes I will read recipes that state that I should “dough in” at a certain temperature. This instruction means I should pour water into the mash tun to get the grains to the stated temperature.
If you have anything to add to this definition, please comment below.