Problem: Multi-Step Mashing w/ 5 Gal. Igloo MLT

Can someone please help me with a little problem I have?

I am attempting an All-Grain Pilsener with 12.5 lbs. of malt.

I used beersmith to calculate how much water I needed for a double infusion, light body mash profile.

Here is what beersmith told me I needed:

Protein Rest: add 11.25 qt. of water @ 144.5 for 130 Step temp.
Sacc.: add 10 qt. @ 189.5 for 150 step temp.
Mash out: add 10 qt. @ 211.4 for 168 step temp.

This is the problem I'm having...
I have a 5 gal. mash tun and it calls for 8.79 gallons of water.

What can I do besides buying a 10 gallon cooler?

Any useful suggestions would be gladly welcomed.

Decoction... other than that, get a 10 gallon cooler

divide by 2

Thanks that might actually work lol It will be thick as all hell and extraction may not be as amazing, but it just may do the trick.

that's not quite what i meant but you could try that.
I would make a 2 half batches then mix them together , then boil and proceed as normal.

pol is a pro - so his advise is probably better than mine

I've never done one, but will a decoction make the wort darker than it would be with just an infusion step?

I don't think it will make it any darker, but it could make it a little stronger

here is a link for info on decoction .

Decoction Mashing

I have not used this method much so i cant say for sure.

hopsoda said:

that's not quite what i meant but you could try that.
I would make a 2 half batches then mix them together , then boil and proceed as normal.

pol is a pro - so his advise is probably better than mine :)

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Hopsoda is a comedian, I AM NOT A PRO

The Pol said:

Hopsoda is a comedian, I AM NOT A PRO

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Comedian? ok? Pol is an amateur , take his advice.

I used the same mash schedule for my last batch.
After 45 min I started drawing off 2 quarts, boiling, and stirring back in.
Each batch raised the mash by about 5F until I got to 168 ish.
It isn't quite decoction, since the grain stays in the MLT.

I've done this twice now and both batches were 90% brewhouse efficiency.
I had been in the low to mid 80s with single step mashes.

how much longer does that take? It sounds really good % wise.

The Pol said:

Decoction... other than that, get a 10 gallon cooler

Click to expand...

Or skip the protein rest.....there's not a compelling reason to do one if it's difficult.

The Pol said:

Decoction... other than that, get a 10 gallon cooler

Click to expand...

Or mash at 1.25 qt/lb (or a little less so you can stir vigorously) the whole way and do your temp adjustments with steam.

hopsoda said:

how much longer does that take? It sounds really good % wise.

Click to expand...

I dunno. 30 minutes?

Denny said:

Or skip the protein rest.....there's not a compelling reason to do one if it's difficult.

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Is there any compelling reason for a step mash for a pills?

Conroe said:

Is there any compelling reason for a step mash for a pills?

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Not in my opinion. I've done may pils both with and without a step mash and these days I never do one. And keep in mind that "step mash" doesn't necessarily imply a protein rest, either. If I do a step mash, I use steps at 144 and 158. I can't even recall the last time I did a protein rest.