Multi Step Infusion Mash Question - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Multi Step Infusion Mash Question

Reply
 
Thread Tools
Old 03-31-2008, 02:02 PM   #1
jacksonbrown
 
jacksonbrown's Avatar
Recipes 
 
Mar 2008
Madison, WI
Posts: 1,180
Liked 7 Times on 7 Posts



Generally speaking, what's the best way to go about a multi step infusion mash with something like a hefe?
Is one better off using a kettle, or an MLT cooler? If using a cooler, how much water at what temp would you add for each step (just follow the formula for brewiki: Wa = (T2 - T1)(0.2G + Wm)/(Tw - T2) ?) Also, if using an MLT cooler would you most likely end up with a smaller sparge having used all that water?
Thanks in advance!

 
Reply With Quote
Old 03-31-2008, 02:55 PM   #2
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
 
TexLaw's Avatar
Recipes 
 
Sep 2007
Houston, Texas
Posts: 3,670
Liked 28 Times on 26 Posts


I just use a cooler, and that works just fine. With a multi-step infusion, you just have to keep your mash thickness in mind, so start thick.

If you are only dealing with a couple steps, it is not so big of a deal. That is especially true if you are only doing a protein rest and one saccharafication rest, since your proteases are more effective in thicker mashes and your amylases are more effective in thinner ones. In those cases, I dough in at 1 quart/lb and have no problems with my sacc rest thickness. If you are dealing with only two sacc rests (i.e., no earlier rest), the temperatures usually are so close that you have little trouble with too thin of a mash, also.

If you have more than two rests, like in the hefeweizen, you really need to carefully plan and execute your infusions. Otherwise, that last rest may look more like barley soup than a mash. I often prefer a decoction in this situation, even if only to raise from my beta-sacc rest to my alpha rest, just to I have a little more control. I've even done a sort of hybrid infusion/decoction raise where I boiled a small decoct, added it back to the mash, and then brought the temperature to the target with a small amount of boiling water I had over on the side. That's a lot going on at once, but I knew I would hit my temperature without thinning my mash out.

For the mash out in that hefeweizen recipe, I often prefer a thin decoction. Again, it's a matter of raising the temperature without thinning the mash out to nothing and saving something for my sparge. If you fly sparge, that is not as much of an issue, though.


TL
__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993

 
Reply With Quote
Old 03-31-2008, 03:02 PM   #3
FlyingHorse
HBT_LIFETIMESUPPORTER.png
 
FlyingHorse's Avatar
Recipes 
 
Mar 2007
Evanston IL
Posts: 1,856
Liked 13 Times on 11 Posts


Quote:
Originally Posted by jacksonbrown
Is one better off using a kettle, or an MLT cooler?
You could use either, but if you're going to use a kettle anyway, you might consider using direct heat for your steps, rather than infusions. If you're set on infusions, pick the bigger vessel. Lack of space is generally the biggest issue for multi-infusion mashes.

Quote:
If using a cooler, how much water at what temp would you add for each step (just follow the formula for brewiki: Wa = (T2 - T1)(0.2G + Wm)/(Tw - T2) ?)
That will work, and it's pretty easy to build a simple spreadsheet to do the calcs for each step. Alternately, I think any of the major brewing softwares (ProMash, BeerTools, BeerSmith) will do the calcs for you.

Quote:
Also, if using an MLT cooler would you most likely end up with a smaller sparge having used all that water?
Yes, regardless of which vessel you use.
__________________
No signature required.

 
Reply With Quote
Old 03-31-2008, 03:56 PM   #4
reshp1
Recipes 
 
Dec 2007
Posts: 161
Liked 1 Times on 1 Posts


I've found, at least with my system, the 0.2 factor for grain thermal mass (compared to water) is more like 0.3 once the grains are already wet. I was always missing low until I changed that factor in the equation.

It's going to be very very hard in practice to do more than two steps without going above the 2qt:1lb water to grain ratio. Any error in temp needs to be corrected with more water, which in turn makes the next step need more water to hit, and so on. If you're planning on doing more than two steps, you pretty much have to do decoction or direct fire, or if you're Yuri, a superheated steam infusion system.

 
Reply With Quote
Old 05-14-2011, 06:00 PM   #5
cb2100
 
cb2100's Avatar
Recipes 
 
Apr 2009
Petoskey, MI
Posts: 18
Liked 1 Times on 1 Posts


Super heated Steam Infusion system??? WHAT??? I want. hahaha

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Infusion Vs. Decoction Vs. Multi-Step Temp. Meister Rivington General Techniques 7 09-01-2014 05:55 PM
step mash vs. infusion??? thenatibrewer General Techniques 13 03-22-2013 11:17 PM
Step Mash vs. Infusion batfishdog37 General Techniques 2 02-25-2009 07:29 PM
Multi-Step Infusion, total time? schneemann All Grain & Partial Mash Brewing 1 12-08-2008 09:13 PM
Single-Rest Infusion of Multi-Step? Brewsmith Recipes/Ingredients 9 03-13-2006 09:54 PM


Forum Jump