Let's say I do an IPA the old way.
1. Dough in at 122F for 10 min.
2. Add hot water to 140F for 45 min.
3. Add hot water to 158F for 15 min.
4. Mashout and/or fly sparge.
Using my RIMS:
1. Dough in at 122F for 10 min.
2. Ramp temp to 140F (takes 20-30 min) and rest 45 min.
3. Ramp temp to 158F (takes 20-30 min) and rest 15 min.
4. Ramp temp to 168F (takes 10-15 min) and rest 10 min.
5. Fly sparge.
When using a RIMS, you ramp thru all phases of the process. Does this affect efficiency or attenuation, body, head retention, or taste? I seem to be getting a constant 80% efficiency but attribute this to hitting temperatures a little better.
1. Dough in at 122F for 10 min.
2. Add hot water to 140F for 45 min.
3. Add hot water to 158F for 15 min.
4. Mashout and/or fly sparge.
Using my RIMS:
1. Dough in at 122F for 10 min.
2. Ramp temp to 140F (takes 20-30 min) and rest 45 min.
3. Ramp temp to 158F (takes 20-30 min) and rest 15 min.
4. Ramp temp to 168F (takes 10-15 min) and rest 10 min.
5. Fly sparge.
When using a RIMS, you ramp thru all phases of the process. Does this affect efficiency or attenuation, body, head retention, or taste? I seem to be getting a constant 80% efficiency but attribute this to hitting temperatures a little better.
