In a cooler the only thing I can think of would be to strike at 128 (going to the upper end of the range so the step to saccharification rest will be small) and then stepping to the saccharification rest with an infusion. The potential problem with this is, of course, that too much water may be needed for the second step. I mashed in a cooler many years ago but it has been so long I don't remember how it is done in detail.
I mash in a stainless steel drum with a steam coil. A solids pump recirculates the mash. Thus I can step with an infusion or by applying steam or by some combination. As to what the optimum system is - that is a loaded question but I would think HERMS or RIMS systems should work very well. Perhaps some other readers who have those or mash in coolers will comment.
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