enderdsus7
Active Member
I'm trying Jamil and Palmer's wittebrew for my second all grain batch. The mash schedule in the book has dough-in at 122f, with direction to gradually raise mash to 154 after a 15 min protein rest at 122.
I'm planning to use 2 infusion steps to get to 154 instead of decoction techniques. My mash tun is a modified 48 qt ice cube cooler, so i can't apply direct heat without something like yuri's steam system. Does this plan sound reasonable? Will the two steps cause me to miss some temperature range i should more slowly ascend through?
I'm planning to use 2 infusion steps to get to 154 instead of decoction techniques. My mash tun is a modified 48 qt ice cube cooler, so i can't apply direct heat without something like yuri's steam system. Does this plan sound reasonable? Will the two steps cause me to miss some temperature range i should more slowly ascend through?