I don't have my HERMS set up yet so I only do single infusion at this time. I make 10 gallon batches with 15 gallon HLT and BK pots and a 70 qt cooler. I am brewing a classic Kolsch recipe this weekend and would really like to get as close to style as possible. Looking to make a dry and clear beer. Sine I can't effectively raise mash temps, I was thinking of doing a two-step infusion. First infusion (dough-in) would try to shoot for a rest of 145 degrees. Probably use 1qt per pound of liqour. Second infusion would shoot for a mash temp of 155 using .5qts per pound. Total grain weight of 22 pounds. First rest 50 minutes, second rest 20. Does this sound like a good approach? Or would a single infusion at 148 be just as good with a thin mash and long temps? Thanks!
Bottled: Imperial Hefe, Saison, Apfelwein
Kegged: ESB, Foundation Stout, Brothers English IPA, Kolsch, Bavarian Hefe
Secondary: Abbey Dubbel
Primary: Imperial Cherry Bavarian Hefe, Imperial Cherry Brussel Abbey
On Deck: World Class ESB, BKRye
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