Decoction Mash, Double
Step Time Name Description Step Temp
10 min Protein Rest Add 32.00 qt of water at 137.5 F 132.0 F
30 min Saccharification Decoct 8.79 qt of mash and boil it 151.0 F
30 min Saccharification Decoct 4.85 qt of mash and boil it 159.0 F
Ok, so I'm a long time lurker, first time poster. I understand most of what goes on here, haha. But I just have to say, man, I've been eyeing this recipe for a looong time. I want to make this for my brothers wedding but I just want to check some things. This is for the The Pious Traditional btw.
I use a coolerbox mash tun setup btw. Ok, so according to my veeeery basic understanding this is what I get from this recipe, please correct me if I'm wrong. You grind up all the grains and mash in, with 32 quarts of 137.5F water, which settles at 132F. Then leave it to soak for 10min at 132F. Then I proceed to remove 8.79 quarts of said mash and bring it to the boil, however long that takes. I then pour the 8.79 quarts back (or whatever is left) into the coolerbox and mix, with the idea that it will raise the temperature to 151F. I leave this to rest for 30min. After the 30min, I remove another 4.85 quarts and bring that to the boil, chuck it back in, to raise the temp to 159F this time and leave it for another 30 minutes. After the 30min I sparge (not even sure if I need to, 32 quarts is alot of water). I then boil, adding hops accordingly. Im not sure when in the boil I should add the syrup. Then ferment according to the explanation (that I at least understand).
Am I correct in my thoughts. Would really appreciate some help. Thanks