I am brewing Belgian quads, some of which required multiple step infusions during the mash. Most of the mashing descriptions I have read recommend a 1.5 - 2 quart per pound of grain for the mash. If I follow that formula for the 10 gallon batch I want (using almost 29 pounds of grain), I end up with almost 15 gallons of water.....
I need some guidance on what volume of water to start with & add for the following mash schedule:
Step infusion 1 144F 20 minutes
Step infusion 2 154F 20 minutes
Step infusion 3 162F 20 minutes
Mash-out 174F 15 minutes
Any help greatly appreciated, thanks.
I need some guidance on what volume of water to start with & add for the following mash schedule:
Step infusion 1 144F 20 minutes
Step infusion 2 154F 20 minutes
Step infusion 3 162F 20 minutes
Mash-out 174F 15 minutes
Any help greatly appreciated, thanks.