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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Alright, so I tried this newfangled "Single Infusion" thing again...




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Old 05-21-2008, 12:19 PM   #11
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I do single infusions 90% of the time. If I have a grainbill heavy in undermodified malt, I'll step mash it. If I'm doing something German, I'll do a decoction.

I got a consistent 5-8% increase in efficiency by mashing for 75 minutes instead of 60.



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Old 05-21-2008, 12:21 PM   #12
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The only time I mess with anything else is when I use unmalted products or when I decoct.



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Old 05-21-2008, 02:48 PM   #13
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Funny, I recently have wandered away from the single infusions. I think it is more because I have a lessened concern over how long my brew day takes.

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Old 05-21-2008, 03:18 PM   #14
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I typically do a "Direct Fired Single Infusion" in my keg MLT. Easy Peezy!

I fill the tun with the strike water, heat to rest temp as if I was doing an infusion keeping, add the grain while keeping the flame on low to ensure no drastic drops below rest point.

I rest the mash with a digital alarm that sounds off "if" the mash drops 1 degree below rest while recirculating. When that occurs (usually about 45 minutes into the mash) I just kick the flame back up to get that heat back.

At about this time I fire up the HLT to heat the sparge water.

Just before the mash is done, about 5 minutes, I kicjk the flame on high to raise to mash out and open the HLT to fly sparge, I recirc this for about 5 minutes until I get a 3 to 6 inch water level above the grain and then I start to pump out to the kettle. I let the pump drain the level down until I can adjust the valve to balance.

When I get about 3/4 of my target volume (usually 12 gallons pre-boil) I'll start checking the runoff gravity with my refract.

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Old 05-21-2008, 08:14 PM   #15
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Quote:
Originally Posted by bradsul View Post
I've never read Papazian's book, what was the point of a final rest at 158F?
It's an alpha-amylase, body building rest to pick up those last bits of starch running around in the mash.

You know, to this day, I still feel weird doing just a single infusion. I just feel like I'm leaving something out. One of these days, I'll get over it, I guess.


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Old 05-21-2008, 08:16 PM   #16
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Quote:
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It's an alpha-amylase, body building rest to pick up those last bits of starch running around in the mash...
Seems like that would be counter-productive if you mashed lower than that on purpose to get less mouthfeel.
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Old 05-21-2008, 08:21 PM   #17
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You can take that up with Charlie.


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Old 05-21-2008, 08:27 PM   #18
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Kaiser has I believe to a degree been hitting a wall so to speak with his brews iirc, because the malt is overmodified for his endeavors. I would be in the same camp as he if I 1) Owned a direct fired MLT and 2)Had access to undermodified malts.

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Old 05-21-2008, 08:56 PM   #19
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Quote:
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Seems like that would be counter-productive if you mashed lower than that on purpose to get less mouthfeel.
I think most of the recipes in Joy of Homebrewing are not intended to produce an extra-light mouthfeel. However, the technique for achieving lighter mouthfeel is discussed.


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