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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > I need to understand step mashing using Beersmith
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Old 05-26-2007, 04:17 AM   #1
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Default I need to understand step mashing using Beersmith

I'm planning to do a Hefeweizen this wknd and it calls for a multi-rest mash.
This recipe will have 11 lbs of grains with a 30min rest at 122 and a 45min rest at 152.
Using Beersmith, and a stiff intial mash (1.00qt/lb) I'll introduce 11qts at 131 deg.
Now my question is, for the second infusion, I'll be adding 8qts st 200 deg
for a total of 1.73 qt/lb.
Does this seem within normal parameters? Just looking for some blessings
from the Hefe guru's.

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Old 05-26-2007, 04:54 AM   #2
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I'm neither a hefe guru nor a Beersmith wiz, but the temp calcs look right.

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Old 05-26-2007, 05:34 AM   #3
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I take it then that you are doing a step infusion mash?

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Old 05-26-2007, 01:53 PM   #4
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Your calculations are right, and 1.7 qts/lb is thin but still OK. If you want the mash after the step infusion to be thicker, then use a thicker mash at the protein rest, maybe only 9 qts. Then you can add 6 or 7 qts for the step to get to 1.3-1.4 qts/lb. That would still give you some room if you want to mash out at the end.

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Old 05-26-2007, 09:11 PM   #5
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Quote:
Originally Posted by Dennys Fine Consumptibles
I take it then that you are doing a step infusion mash?.
That's correct. 1st time. We'll see how it goes. I see
your in BC. How far from Whistler? I remember consuming many Whister Lagers when I've been out there.


Quote:
Originally Posted by Lil' Sparky
Your calculations are right, and 1.7 qts/lb is thin but still OK. If you want the mash after the step infusion to be thicker, then use a thicker mash at the protein rest, maybe only 9 qts. Then you can add 6 or 7 qts for the step to get to 1.3-1.4 qts/lb. That would still give you some room if you want to mash out at the end.
That sounds like a better idea. I'll have to check to make sure the step infusion
is not above boiling. But I agree with you. I'd rather be at 1.4qts/lb so that there's
room to mash out. I know step infusion is probably not the best way to do this
but I don't have a way to heat the MT as I'm using a cooler. I guess I just need
to make sure I stir it in (gently, no foaming!) so I get the entire mash to temp.
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