March 10th, 2010
Doughing In
Posted by
John in
Glossary
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.
on March 10th, 2010 at 8:37 pm
I like the glossary idea!
Maybe worth noting that in order to dough in at a given temperature, your strike water must be somewhat hotter than your target temperature, around 12 degrees F, depending on a variety of factors.
on March 11th, 2010 at 10:15 pm
Palmer (How to Brew p. 144) and others make a distinction between ‘doughing in’ and ‘mashing in.’
‘Doughing in’ refers to a 20 minute rest @104F where grains are “…mixed with water to allow time for the enzymes to be distributed.”
‘Doughing in’ and ‘mashing in’ are often used interchangeably; however, there is a distinction.
on March 15th, 2010 at 4:25 pm
Here’s a ‘doughing in’ reference from BeerSmith…
“The other popular step used by modern brewers is the dough-in rest (protein rest). Usually done at a temperature between 100-120 F, the dough in allows the grains to soak and saturate as well as allowing the key various lower temperature enzymes to begin chopping up longer chains of molecules. This will generally lower your pH slightly, and improve your mash efficiency by a few percent. I personally recommend a 20 minute dough in at a temperature between 100-112F for maximum impact.”
http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/
on March 19th, 2010 at 10:52 pm
Thanks Herb. Good stuff.