Water temperatures and volumes for rests
So I'm brewing a wit. I've been brewing quite a while, but have never done protein rests. I still use a cooler tun so it's a PITA to adjust the temperature after dough in.
5 gal batch, 5.5 pre-boil
1.25 qt/lb for a ten pound bill = 3.125 gal mash in
So do I just divide that by 4 and do <3 gals per step in the schedule? And if so, how do I figure out the temperatures for each step?
The schedule is:
5 min. at 113
35 min. at 144
20 min. at 154
mash out at 165
I've been trying my hand at different calculators and am completely lost. Can anyone lend me a hand figuring this out?