Originally Posted by lhommedieu
Has anyone tried step-mashing to get a drier beer? This thread
suggests that a short step mash at @ 140F followed by normal mash for a total of an hour will result in a drier beer.
My usual mashing is two batches with a first mash at around 63-65c for 60m, a quick sparge, a second mash around 68-72c for 40m and a second quick sparge. If I have some maize or I need to finish it very dry I also add a short and very thick protein rest for 20 minutes. I tend to get higher OG than what I expect from calculators and a lower FG.