schneemann
Well-Known Member
Yesterday was my first AG batch. Above & beyond the stupidity of trying such a task when I should have been getting real work done, I ran into an issue where the temperature of the mash didn't rise sufficiently (because the infusion temps were too low). Thankfully some helpful folks were in the chat and advised me to do a decoction, which helped raise the temperature to where it needed to be.
My question is this:
What should have these temperatures have been?
Helles Belles (ale-ger)
Munich Helles
Type: All Grain
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo Cooler (10 Gal)
Ingredients
Amount Item Type % or IBU
16 lbs 5.1 oz Pilsner (Weyermann) (1.7 SRM) Grain 100.00 %
2.00 oz Hallertauer [6.20 %] (60 min) Hops 20.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs European Ale (Wyeast Labs #1338) Yeast-Ale
Mash Profile
Mash Name: Double Infusion, Medium Body
Total Grain Weight: 16.32 lb
Sparge Water: 4.95 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
TunTemperature: 72.0 F
Double Infusion, Medium Body
Step Time Name Description Step Temp
20 min Protein Rest Add 14.70 qt of water at 141.0 F 129.4 F
20 min saccrification Add 13.69 qt of water at 170.2 F 147.2 F
30 min Saccrification Add 13.05 qt of water at 170.3 F 154.0 F
My question is this:
What should have these temperatures have been?
Helles Belles (ale-ger)
Munich Helles
Type: All Grain
Batch Size: 10.00 gal
Boil Size: 12.55 gal
Boil Time: 60 min
Equipment: Brew Pot (15 Gal) and Igloo Cooler (10 Gal)
Ingredients
Amount Item Type % or IBU
16 lbs 5.1 oz Pilsner (Weyermann) (1.7 SRM) Grain 100.00 %
2.00 oz Hallertauer [6.20 %] (60 min) Hops 20.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
2 Pkgs European Ale (Wyeast Labs #1338) Yeast-Ale
Mash Profile
Mash Name: Double Infusion, Medium Body
Total Grain Weight: 16.32 lb
Sparge Water: 4.95 gal
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
TunTemperature: 72.0 F
Double Infusion, Medium Body
Step Time Name Description Step Temp
20 min Protein Rest Add 14.70 qt of water at 141.0 F 129.4 F
20 min saccrification Add 13.69 qt of water at 170.2 F 147.2 F
30 min Saccrification Add 13.05 qt of water at 170.3 F 154.0 F