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Old 08-10-2011, 02:28 AM   #1
Aschecte
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Default step infusion with batch sparge ?

Ok here is the bonified dumb question of the night but please bare with me as I really am new to this method and want to make sure I am doing this correct so I will lay out the process.

Equiptment used

10 gallon Igloo MLT
10 gallon HLT
10 gallon brew pot

Recipe used

5.5 lbs weyermann bohemian floor pilsner malt
4.5 lbs wheat malt
1 oz saaz pellet hops
wlp300 hefeweizen yeast

Process used

2 step infusion mash

Ok here we go - preheat MLT to 127 degrees fahrenheit temp 15 minutes or so then dump water ........ next add 10 lbs grain to MLT and add 10 quarts143.3 degree water to have a 1qt/lb ratio for my protein rest to achieve 127 degrees for 30 minutes.......next add 6 quarts of 206 degree water to reach my next step of 152 degrees to have a ratio of 1.60qt/lb ratio for 30 minutes
I will not be mashing out because I will exceed a 2 quart per pound ratio and don't believe I'm supposed to exceed this due to thinning the mash too much.

Finally I wanted to see if anyone was completely against batch sparging with a step infusion.... I have never fly sparged before though I do understand how to do it. Honestly I would much rather batch sparge as I don't want to do two new techniques in one night.

Thanks everyone for helping a new 2 step infusion guy I appreciate any technique review and advice.

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Old 08-10-2011, 04:31 PM   #2
MalFet
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Originally Posted by Aschecte View Post
Ok here is the bonified dumb question of the night but please bare with me as I really am new to this method and want to make sure I am doing this correct so I will lay out the process.

Equiptment used

10 gallon Igloo MLT
10 gallon HLT
10 gallon brew pot

Recipe used

5.5 lbs weyermann bohemian floor pilsner malt
4.5 lbs wheat malt
1 oz saaz pellet hops
wlp300 hefeweizen yeast

Process used

2 step infusion mash

Ok here we go - preheat MLT to 127 degrees fahrenheit temp 15 minutes or so then dump water ........ next add 10 lbs grain to MLT and add 10 quarts143.3 degree water to have a 1qt/lb ratio for my protein rest to achieve 127 degrees for 30 minutes.......next add 6 quarts of 206 degree water to reach my next step of 152 degrees to have a ratio of 1.60qt/lb ratio for 30 minutes
I will not be mashing out because I will exceed a 2 quart per pound ratio and don't believe I'm supposed to exceed this due to thinning the mash too much.

Finally I wanted to see if anyone was completely against batch sparging with a step infusion.... I have never fly sparged before though I do understand how to do it. Honestly I would much rather batch sparge as I don't want to do two new techniques in one night.

Thanks everyone for helping a new 2 step infusion guy I appreciate any technique review and advice.
I didn't check your numbers, but they look more or less right.

I don't see why your sparge method would impact step infusions. Either batch or fly sparging should be fine.
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