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Old 09-10-2012, 08:20 PM   #1
sleighdoh
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Default Step mashing in a cooler

I did my first all grain step mash in
A cooler yesterday all is going well until my second infusion of boiling water. I started out with a 10.5 lb grain bill and 10.5 qts of water. Mash in at 146 to settle at 133. Then went with 5 qts boiling to raise to 155. All good to this point, then 1 qt boiling to raise to 158, but didn't really raise temp at all? Then mash out to 167 with 4 quarts boiling and only raised to 163. Then fly sparge with 3 gallon at 170. Any thoughts? Used tasty brews calculator. Hit my OG right on at 1.054 How bad will this screw up my final product? Thanks in advance

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Old 09-10-2012, 08:44 PM   #2
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As long as you hit your target OG and volume I think you'll be fine.

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Old 09-10-2012, 09:45 PM   #3
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You'll be fine, most people don't even do step mashes, just single infusion. It doesn't surprise me that 1qt didn't raise temp as that is no where near enough to raise a temp with that total volume. Did you use software to calculate the steps? What was the grain bill that prompted you to do steps?

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Old 09-10-2012, 09:53 PM   #4
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The recipe was from the joy of home brewing book. It's the akka lakka pale ale. I used a calculator on tasty brew.com to figure the steps.
http://hopville.com/recipe/896867 is a link to the recipe.

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Old 09-10-2012, 11:04 PM   #5
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Quote:
Originally Posted by sleighdoh
The recipe was from the joy of home brewing book. It's the akka lakka pale ale. I used a calculator on tasty brew.com to figure the steps.
http://hopville.com/recipe/896867 is a link to the recipe.
For next time, IMHO I really don't see anything in the grain bill that would have warranted a step mash.

As for the one step with a qt of water it's odd that a calculator would have not realized that minimal amount was no where near enough to raise the temp for the volume infused to.
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Old 09-11-2012, 12:43 AM   #6
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Ok. Thanks for the input. All of the all grain recipes in that book call for a step mash. Must be his preference. If I were to do a single infusion, how should I determine the mash temp and time? Using software?

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Old 09-11-2012, 12:52 AM   #7
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Quote:
Originally Posted by sleighdoh View Post
Ok. Thanks for the input. All of the all grain recipes in that book call for a step mash. Must be his preference. If I were to do a single infusion, how should I determine the mash temp and time? Using software?
You have to experiment and see what works for you. Lower temps, in the 148-151 range, result in a lower FG, while 155 and up results in more long chain proteins, which promote a fuller mouthfeel. If you haven't, try starting with some single infusion mashes to get the hang of it.
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Old 09-11-2012, 12:59 AM   #8
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Thanks tgmartin000. I will do that. New to brewing and all grain, but really enjoying the experience (when I can find time).

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