Schnitzengiggle
Well-Known Member
I have been trying to wrap my head around a step mash for a recipe that I have some Rye malt and Wheat malt in, and the main question that I have been pondering is:
How many qt/lb of strike water would be necessary for a protien rest of ~122F while allowing enough additional strike water to raise the temp to a sac rest of 150-155?
I noramlly use 1.25 qt/lb for a standard infusion. I was thinking of raising it to 1.5 qt/lb so I could use 1/2 or .75 qt/lb for the protien rest and ifuse with an additional .75 qt/lb to reach sac rest temp.
Does this sound correct?
If so, how difficult will it be to break up dough balls with a real thick mash of .75 qt/lb?
Anyone have any suggestions?
I have never attempted a step mash before, and I also want to attempt a Witbier recipe using this technique.
How many qt/lb of strike water would be necessary for a protien rest of ~122F while allowing enough additional strike water to raise the temp to a sac rest of 150-155?
I noramlly use 1.25 qt/lb for a standard infusion. I was thinking of raising it to 1.5 qt/lb so I could use 1/2 or .75 qt/lb for the protien rest and ifuse with an additional .75 qt/lb to reach sac rest temp.
Does this sound correct?
If so, how difficult will it be to break up dough balls with a real thick mash of .75 qt/lb?
Anyone have any suggestions?
I have never attempted a step mash before, and I also want to attempt a Witbier recipe using this technique.