This is my first post and second batch of beer, so don't rip my head off if I say something wrong. I recently made an ale recipe (all grain) I found in popular mechanics. It was my first batch and it turned out terrible. I skipped the whole batch sparge, and just added in water. Lol anyway I am planning on another attempt (but in smaller amounts in-case of failure) and I'm making a mash tun this time. I want to make a Hoegaarden clone and because of the wheat content I will need to do a double infusion. I have step temp. and times, however I don't fully understand the instructions. This is what it says:
(Protein Rest) Add 4.50 qt. of water at 132.1 F 122.0 F for 30 min
(Saccrification) Add 4.00 qt. of water at 208.0 F 154.0 F for 30 min
(Mash Out) Add 3.50 qt. of water at 211.0 F 168.0 F for 10 min.
I understand that I need the different steps for best results. What I'm asking is do I add water at 131 to the grain in my mash tun and allow it to cool to 122, then cover it for 30 min and so on? This is a first for me and I would greatly appreciate an explanation. Thanks a lot guys!