Originally Posted by Brulosopher
How are you performing your step mash? I'm quite interested!
I have to admit I'm cheating figuring this out....either that or I have no idea what I'm doing (which is very likely).
I'm using Brewer's Friend to calculate how much water I need at strike, and how much we need for each step. So this is how it calculated (I rounded a little on the numbers):
Heat 21.8 qt to 148.1 for a mash thickness of 1.50 qt/lb.
Add 6 qt at 207.6 to change temp from 136 to 150.
Batch Sparge Infuse 8.6 qt. 180f
The previous beers we've done have all been single infusion - this is really the first step mash we've done. Was it really off?