Originally Posted by tincob
I've brewed many AG beers using your stove top method.
Attempting my first German Alt and the instruction calls for:
60 min Sach rest @ 151 deg F
10 min Mash out @ 170 deg F
Is this just another way of saying:
60 min Mash @ 151 deg F
10 min Sparge @ 170 deg F ?
There was an alternative method with Sach A and Sach B which I didn't want to bother with.
Thanks in advance for your help.
60 mins at 151F/80C sounds like a good conversion "rest". In this case they are the same thing. Mashing is a process of several steps and the Sach rest is one of those steps.
I would be sure to stir the mash a few times to break up the proteins and to get the grains coated with hot liquor. Don't stir overly aggressive, just mix in and stir gently. 150-152F should give you a dryer tasting Alt.
I think that the recipe may be calling for a multi-step infusion technique where you can use two different infusions. I have only done this ONCE and decided it was too much trouble for me just to make beer.
I don't use minutes for my sparge. I usually sparge until the grain output is somewhat clear. Remember that if you have too much water (low SG), you can use reduction (boiling) to get the SG back to your target value.
John Palmer's web page goes into detail: http://www.howtobrew.com/section3/index.html
I would stick to single infusion and not worry too much. You do want to have the sach-rest to be consistent and not a lot of variation. Try to keep it within 1-2F.