Wed Dec 16, 2015 6:27 pm
Welcome
Your procedure sounds good to me.
Before you start your mash, be sure to have some boiling water and some cold water on the side. This is so that you can adjust the temp if you miss.
You also should pre-heat your mash tun with hot water before adding the grains. That will help keep temp drop to a minimum.
Get ahold of some iodine from your local pharmacy to have on hand during the mash. When you think you should be finished (30 mins or so) draw a small sample of wort into a little white bowl. Add a couple drops of iodine to test if the mash is converted. If it turns black/deep blueish purple, it still has starch in it and it needs more time. If the iodine just stays the same amber color (or gets lighter), it is finished and you can proceed.
Have you researched what you need to do water-wise so that you hit proper mash pH?
Otherwise, sounds great!
What are you going to brew?
-B'Dawg
BJCP GM3 Judge & Mead
"Lunch Meat. It's an acquired taste....." -- Mylo