The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Multi Step Infusion Mash Question

Reply
 
LinkBack Thread Tools
Old 03-31-2008, 02:02 PM   #1
jacksonbrown
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Madison, WI
Posts: 1,184
Liked 5 Times on 5 Posts

Default Multi Step Infusion Mash Question

Generally speaking, what's the best way to go about a multi step infusion mash with something like a hefe?
Is one better off using a kettle, or an MLT cooler? If using a cooler, how much water at what temp would you add for each step (just follow the formula for brewiki: Wa = (T2 - T1)(0.2G + Wm)/(Tw - T2) ?) Also, if using an MLT cooler would you most likely end up with a smaller sparge having used all that water?
Thanks in advance!

__________________
Barefoot Brewery

Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale
jacksonbrown is offline
 
Reply With Quote Quick reply to this message
Old 03-31-2008, 02:55 PM   #2
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TexLaw's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Houston, Texas
Posts: 3,695
Liked 24 Times on 23 Posts

Default

I just use a cooler, and that works just fine. With a multi-step infusion, you just have to keep your mash thickness in mind, so start thick.

If you are only dealing with a couple steps, it is not so big of a deal. That is especially true if you are only doing a protein rest and one saccharafication rest, since your proteases are more effective in thicker mashes and your amylases are more effective in thinner ones. In those cases, I dough in at 1 quart/lb and have no problems with my sacc rest thickness. If you are dealing with only two sacc rests (i.e., no earlier rest), the temperatures usually are so close that you have little trouble with too thin of a mash, also.

If you have more than two rests, like in the hefeweizen, you really need to carefully plan and execute your infusions. Otherwise, that last rest may look more like barley soup than a mash. I often prefer a decoction in this situation, even if only to raise from my beta-sacc rest to my alpha rest, just to I have a little more control. I've even done a sort of hybrid infusion/decoction raise where I boiled a small decoct, added it back to the mash, and then brought the temperature to the target with a small amount of boiling water I had over on the side. That's a lot going on at once, but I knew I would hit my temperature without thinning my mash out.

For the mash out in that hefeweizen recipe, I often prefer a thin decoction. Again, it's a matter of raising the temperature without thinning the mash out to nothing and saving something for my sparge. If you fly sparge, that is not as much of an issue, though.


TL

__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993
TexLaw is offline
 
Reply With Quote Quick reply to this message
Old 03-31-2008, 03:02 PM   #3
FlyingHorse
Formerly Bike N Brew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
FlyingHorse's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Evanston IL
Posts: 1,864
Liked 10 Times on 10 Posts

Default

Quote:
Originally Posted by jacksonbrown
Is one better off using a kettle, or an MLT cooler?
You could use either, but if you're going to use a kettle anyway, you might consider using direct heat for your steps, rather than infusions. If you're set on infusions, pick the bigger vessel. Lack of space is generally the biggest issue for multi-infusion mashes.

Quote:
If using a cooler, how much water at what temp would you add for each step (just follow the formula for brewiki: Wa = (T2 - T1)(0.2G + Wm)/(Tw - T2) ?)
That will work, and it's pretty easy to build a simple spreadsheet to do the calcs for each step. Alternately, I think any of the major brewing softwares (ProMash, BeerTools, BeerSmith) will do the calcs for you.

Quote:
Also, if using an MLT cooler would you most likely end up with a smaller sparge having used all that water?
Yes, regardless of which vessel you use.
__________________
No signature required.
FlyingHorse is offline
 
Reply With Quote Quick reply to this message
Old 03-31-2008, 03:56 PM   #4
reshp1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Posts: 163
Liked 1 Times on 1 Posts

Default

I've found, at least with my system, the 0.2 factor for grain thermal mass (compared to water) is more like 0.3 once the grains are already wet. I was always missing low until I changed that factor in the equation.

It's going to be very very hard in practice to do more than two steps without going above the 2qt:1lb water to grain ratio. Any error in temp needs to be corrected with more water, which in turn makes the next step need more water to hit, and so on. If you're planning on doing more than two steps, you pretty much have to do decoction or direct fire, or if you're Yuri, a superheated steam infusion system.

__________________
reshp1 is offline
 
Reply With Quote Quick reply to this message
Old 05-14-2011, 06:00 PM   #5
cb2100
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Petoskey, MI
Posts: 16
Liked 1 Times on 1 Posts

Default

Super heated Steam Infusion system??? WHAT??? I want. hahaha

__________________
cb2100 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
step mash vs. infusion??? thenatibrewer General Techniques 13 03-22-2013 11:17 PM
Step Mash vs. Infusion batfishdog37 General Techniques 2 02-25-2009 06:29 PM
Multi-Step Infusion, total time? schneemann All Grain & Partial Mash Brewing 1 12-08-2008 08:13 PM
Infusion Vs. Decoction Vs. Multi-Step Temp. Meister Rivington General Techniques 2 04-01-2008 01:41 AM
Single-Rest Infusion of Multi-Step? Brewsmith Recipes/Ingredients 9 03-13-2006 08:54 PM