I've been brewing all-grain for a while now, but I can't figure out why the recipes I read have the following. Take this example:
Mash Schedule: Single Infusion, Light Body Total Grain Weight: 10.25 lb (4.7Kg) Single Infusion, Light Body Step Time Name Description Step Temp 75 min Mash In Add 12.81 qt of water at 163.7°F 152.0°F 10 min Mash Out Add 8.20 qt of water at 196.6°F 168.0°F Sparge with 2.64 gallons 168.0°F water
Why do the Mash In and Mash Out have two different temperature readings if it's single infusion? Did the brewer mash in at the first temp (in this case 163.7°F/73°C) to get to the second temp (152.0°F/67°C)? This is what is seems to me, yet if that is the case I don't think mashing out at 196.6°F would get to a final temp of 168°F. In any event, if someone could clarify this for me it would be appreciated!