Dough in and Mash out?

[Cadbury]

G'day everyone,
Just a few quick questions. What does dough in and mash out mean? Also, if I was to do 60 litre brews, what size kettle would I get away with using?
Thanks
Cadbury

[drsmurto]

Dough in is the act of adding water to the grain. Sometimes referred to as mash in.

Mash out is used to bring the mash temp up to ~76-78C which stops the conversion and also reduces the viscosity of the wort making sparging easier. You can bring the mash to this temp by either direct heat, infusing with boiling water or a thin decoction.

60L batch would need ~75L of wort pre-boil. I would be looking at a 90-100L pot for that size.

[billybushcook]

Dough in is the act of adding water to the grain. Sometimes referred to as mash in.

wouldn't you normally add the grain to the water??

Mick.

[drsmurto]

Ah Mick, such innocent questions you ask but ones that have several answers.

I used to add grain to the water but i now underlet. That is, i have my HLT setup high enough that it gravity feeds into the mash tun via the tap under the grain. This has eliminated doughballs.

As always, there is more than one way to skin a cat......

[Cadbury]

Thanks men,
That clears things up a bit.