You can use the TOOLS, ADJUST MASH tool. This will calculate the needed infusion to reach mashout or decoction rests.
If you drain out some of the liquid then keep trac of the amount and you will know how much liquid is still in the mash tun. You then enter this volume in the current mash conditions, water volume
and it will calculate the proper volume to infuse and you can set the infusion temperature to something else other than 212F if desired too. You have full control over every aspect of infusion. The one thing you have to be careful about is having enough room in the mashtun.
Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor
If you find yourself in a hole, the first thing to do is stop digging
Good judgment comes from experience, and a lotta that comes from bad judgment
Last edited by WBC; 09-23-2008 at 06:48 AM.