Agreed. The 3rd ed. is much more comprehensive, includes different, more up to date info, and is easier to read.
Oh sweet. I am on it.
Thanks for the tip on the mash out deal.
So i have a sample mash schedule to show you and see what you think. The style is my own thing really, but it is sort of like a Belgian golden ale (with a dash of lemon and orange). This is a very high gravity ale, around 13% ABV (i like em strong).
I plan on using a cooler w/ a false bottom rather than the stove this time.
Start with a grain/water ratio of 1.25 qt/lb.
Heat the water to 108 to dough-in for 20 minutes at 104.
Add more water at 205 degrees to bring the temperature to 143 for 60 minutes. (about 2.15 qt/lb)
Finally add more water at 204 degrees to raise the temp to 160, hang here for 30 min (about 3.05 qt/lb)
Drain, lauter, then boil.
I put this together in Beersmith.