Had a brewday yesterday, and did this recipe for a Tripel from a couple of pages back:
The water volumes changed a bit as did the mash schedule, went with something like this:
Mash Schedule: Braumeister-20L,Farmhouse, Saison
Total Grain Weight: 14.75 lb
Name Description Step Temperat Step Time
Mash In Add 27.00 l of water and heat to 100.4 100.4 F 20 min
Beta-Protein Heat to 113.0 F over 7 min 113.0 F 30 min
Maltose Rest Heat to 131.0 F over 10 min 131.0 F 15 min
Saccarification Heat to 144.0 F over 7 min 144.0 F 30 min
Dextrine Rest Heat to 154.0 F over 6 min 154.0 F 15 min
Mash Out Heat to 165.0 F over 6 min 165.0 F 10 min
Sparge: Fly sparge with 1.25 gal water at 168.0 F
I malt conditioned all the grain, but it wasn't enough, by the time the mash was halfway through conversion the lack of flow was obvious. I paused the program, lifted the maltpipe to the first set of pegs from the top, and stirred the grain (stirred = stab and twist). This helped till the next pump rest, when it began to compact again. The use of rice hulls is a requirement when mashing 40% or more raw grain. It has been mentioned in this thread already, adding them could have gained me at least 10 more points. The gravity on the first 4L of sparge was over 1.055. I collected about 3gl sparge, one went back to the wort, the other 2 will be used for Speise, starters and yeast culturing. Lesson learned.
It was still an enjoyable brewday, I can't wait for the next one.
A few photos for your enjoyment:
Mash-In, 14.25lbs grain.
Start of Phase 1.
End of Phase 1.
End of Mash-Out.