Originally Posted by SpanishCastleAle
I prob have that issue at home but do you mind posting that 'crazy mash schedule'?
You need a BIG mash tun! It's basically doughing in at 100f ( I hit 105f) with 4 gallons of water, 1 hour rest,. Then add 1 gallon of near boiling water (their phrasing) every 15 minutes, do this 6 times total!! It should get you to mashout temps, mine came up a tad short, and I needed to do a 2 gallon sparge at the end.
It makes for a long day, but by the hydro sample I had, I have never tasted a sample so dang malty, it was fantastic.