So I want to brew a Westmalle Tripel Clone and I want to do 11 gallons.
If I follow the directions from every recipe I have seen it wants me to mash in with a ratio of 1 to 1.5 and heat the mash over the course of an hour or use the schedule below
Name-------------Description Step Temp Step Time
Acid Rest------Add 21.00 qt at----97.8 F 95.0 F ----15 min
Protein Rest---Add 0.00 qt at----122.0 F 122.0 F----15 min
Gluten Rest----Add 0.00 qt at----131.0 F 131.0 F----15 min
Beta Rest------Add 0.00 qt at----144.0 F 144.0 F----30 min
Full Beta Rest-Add 0.00 qt at----148.0 F 148.0 F----90 min
Mashout--------Add 0.00 qt at----170.0 F 170.0 F----15 min
I can’t do that with my equipment but I was thinking that I could mash with a mash thickness of 1 to 1 and then pull out a quart of mash every few minutes, add it to a quart of water, and return it to the mash.
If my calculations are correct I will have to do this about sixteen (16) times to get it to 148 degrees and have a mash thickness of about 1 to 1.5.
Then Batch Sparge as normal.
I would do a straight decoction but the times above don’t seem to lend them self to such short times and at minimum I will have really good temperature control since I am going up by 2 quarts at a time…
DPB
If I follow the directions from every recipe I have seen it wants me to mash in with a ratio of 1 to 1.5 and heat the mash over the course of an hour or use the schedule below
Name-------------Description Step Temp Step Time
Acid Rest------Add 21.00 qt at----97.8 F 95.0 F ----15 min
Protein Rest---Add 0.00 qt at----122.0 F 122.0 F----15 min
Gluten Rest----Add 0.00 qt at----131.0 F 131.0 F----15 min
Beta Rest------Add 0.00 qt at----144.0 F 144.0 F----30 min
Full Beta Rest-Add 0.00 qt at----148.0 F 148.0 F----90 min
Mashout--------Add 0.00 qt at----170.0 F 170.0 F----15 min
I can’t do that with my equipment but I was thinking that I could mash with a mash thickness of 1 to 1 and then pull out a quart of mash every few minutes, add it to a quart of water, and return it to the mash.
If my calculations are correct I will have to do this about sixteen (16) times to get it to 148 degrees and have a mash thickness of about 1 to 1.5.
Then Batch Sparge as normal.
I would do a straight decoction but the times above don’t seem to lend them self to such short times and at minimum I will have really good temperature control since I am going up by 2 quarts at a time…
DPB