What temperature should the water be

[evanvine]

Hello Batista.
You don't boil until you have both "mashed " and "sparged".
You seem to be putting the "cart before the horse" a little bit.
I think you'll find it a great help if you read Brew_stew's "Your first AG brew - a guided tour".
You will find this in the "Beer brewing "How to" guides under the "Beer brewing talk" section of the Forum.

 

[Aleman]

Here we go

Mashing needs active enzymes so keep it below 68C (actually you can go up to 72C but that produces a really thick beer)

When you get to the boil the enzymes work is done and you need to neutralise them so boiling is OK.

 

[prolix]

here

 

[Cussword]

Here we go

Mashing needs active enzymes so keep it below 68C (actually you can go up to 72C but that produces a really thick beer)

When you get to the boil the enzymes work is done and you need to neutralise them so boiling is OK.

Why Tony, youv'e shrunk.
Where's Purple Ronnie

 

[Brewman]

The op is a time wasting troll. He registered on the jbk forums as toolless & batista230, have a look at his threads, here, & here.