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Old 05-20-2011, 03:19 PM   #1
jroiv
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Default 2 step infusion

any know good rest temps for a 2 step infusion mash for a wit, my grain bill is 6lb pale 2 row 4lb malted white wheat and 1lb oats


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Old 05-20-2011, 03:47 PM   #2
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Why do you want to do a 2-step over a single infusion?


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Old 05-20-2011, 04:08 PM   #3
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i think its because of the proteins. and am still fairly new and i am trying to dial in my mashing procedure to find which one i like the most and what works best for different malts
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Old 05-20-2011, 05:25 PM   #4
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Read John Palmer's How To Brew. He has a very technical book (which I use for reference), but the online version is great for this level of question.

http://www.howtobrew.com/sitemap.html

In general, I think you'll find that a protein and a saccharafication rest are suggested rests (123 and 150-154 maybe).

If you have high PH water, you may want to do an acid rest at 95.

Lots of literature online for this topic.
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Old 05-20-2011, 09:11 PM   #5
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if using unmalted, whole oats (i.e. quaker old fashioned oats) the lower rest can help a bit.
but if using oat malt, or quick oats, or even flaked oats....skip the lower rest.


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