newbie help

[suds]

Hello all.
I'm new to homebrewing and I'm trying to grasp some of the terms that are used. I've been doing a lot of reading and I wanted to understand the recipe below. In particular, what does the "40-60-70" mean in the procedure section?


Ingredients:
4 lbs Harrington
3 lbs Belgian Wheat
.25 lbs Crystal (60L)
.5 oz Chinook (12aa) boiling
1 oz Mt Hood (5 mins before end of boil)
.5 cup of WY1056 slury from another primary

Procedure:
40-60-70 Mash Schedule / 90 min boil

Specifics:
OG 1.042
FG 1.008
Color- 6 SRM

[Jughead]

40-60-70 refers to the mash step temperatures (in degrees C.)

The recipe wants you to mash the grains at 40C then after some unspecified time, raise the mash to 60C and then later to 70C. I'd guess around 15 or 20 minutes for each of the first two and an hour for the last step.

[suds]

thanks Jughead.