I've brewed about 8 all grain beers so far, and for most of them I simply added hot water a little at a time until I reached the desired temperature. In the last two batches I tried to make my life easier by using brewing software (ProMash) and some equations I found on John Palmer's site to calculate the strike and infusion water temperatures and volumes. Both the equations I found online and the ProMash software give me the same numbers, for example my last batch, an oatmeal stout called for 12.25 pounds grain and 16qt water at about 129 F to reach a protein rest temp of 122 F. Fortunately I added the water a little at a time because I reached the 122 F mark after adding just under 3/4 (11.5qt) of the water. I have had this problem on my both batches for which I used this method for calculating the correct temps. The only thing I can think of that might cause this is the thermal mass of the grain being far lower than what the equations account for. The strangest thing is that while the strike water is too hot, the infusion water to bring it up to saccharification temp is then too low, I could understand how both could be too high or too low but first too high and then too low makes no sense.
Has anyone else had similar problems, or any idea how I might have screwed up?
Has anyone else had similar problems, or any idea how I might have screwed up?