Water needed?

I am brewing a nice HEFE tomorrow, but this time I would like to do an acid rest and a protein rest. Can someone help me with the amount of water I should use for each of these 2 additional steps that I haven't ever done before? What I am asking is what amount per grain pounds is needed for each of these steps so I can adjust my Sacch. rest and then sparge based on these 2 additional steps.

Thanks so much!!

Try This

http://www.rackers.org/calcs.shtml

Okay, maybe I am confused on what you posted here!

I can figure out via ProMash the temps needed and so forth, I am just trying to figure out the amount of water per pound of grain I should use for the first 2 steps ( Acid & Protein rests). My grist bill is 11lbs.

Thanks

If you are infusion mashing (which I think you are), you want to start with a thick mash: 1 qt per pound or maybe even thicker (.8 or .9 Qt/lb).

By the time you get stepped up to your saccrification rest, you'll have a thin mash--closer to 2 qts/lb.

This mashes tend to yield more fermentable worts than thick mashes, so you might even consider bumping your saccrification rest temp up a couple degrees to comensate for this.

Keep in mind, if you don't have a something bigger than a 5 gallon cooler you won't have enough room.

Okay, so if I am understanding you correctly then........I start off with around 8.8 qts for the acid rest, then 8.8 quarts for the protein rest, then the rest of the water that I would normally use goes in to make up the whole wort amount for the sacch. rest? Is this correct? Thanks for the help!!

I have a 64 qrt color, so plenty of room!!

GABrewboy said:

I have a 64 qrt color, so plenty of room!!

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Good deal. I'd hate to see anyone go through the first two rests on brew day only to find they can't mash lol.

GABrewboy said:

Okay, so if I am understanding you correctly then........I start off with around 8.8 qts for the acid rest, then 8.8 quarts for the protein rest, then the rest of the water that I would normally use goes in to make up the whole wort amount for the sacch. rest? Is this correct? Thanks for the help!!

Click to expand...

Not quite.

Say you start out with 9 qts strike water for your acid rest. That's a very thick .82 qts/lb. Let's say you rest at 100°.


If your protein rest is going to be at 125°, it will take about 3.2 qts of boiling water to get you to that temp. So you now have 12.2 qts water and 11lbs of grain in your tun: you've decreased your mash thickness to 1.11 qts/lb.

And you'll decrease your thickness again when you infuse water to get up to your saccrification rest. And again when you mash out (if you do a mash out).

Wow, this is getting a little too confusing now.......is it worth it to do these steps then when brewing a Hefe?

GABrewboy said:

Wow, this is getting a little too confusing now.......is it worth it to do these steps then when brewing a Hefe?

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Well, only you can answer that. It's not brain surgery, after all. You can do all the calculations with that site I linked (or ProMash or whatever) and a calculator to recalculate the mash ratio (qts/lb) at each step.

Sung ala Sting..........I want my D-M-E...

Okay I think I have it figured out now.......

ProMash has me at this:

Acid Rest : 9.13 qrts @ 114 strike temp and ratio is .83
Protein Rest: 2.01 qrts @ 210 strike temp and ratio is 1.01
Sacc.: 6.67 qrts @ 210 strike temp and ratio is 1.62

Total into the mash is 4.45 gallons