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For my next brew day I plan a double infusion mash (protein rest and mash-out.) With all the water additions at the steps the volume (after absorption) will be getting close to what I need for the boil. Is there any disadvantage to almost topping off my 48qt MLT at mash-out temperature so that I only have to lauter once? Or is it best to use the minimum amount of water to reach mash-out temperature and sparging after the first run off?