Plan9
Well-Known Member
I've never step mashed before but a recipe I want to try calls for 4 temp rests.
The St Bernardus recipe in BYO this month calls for...
15 min rest @ 135*
35 min rest @ 145*
25 min rest @ 165*
5 min rest @ 172*
I use a RIMs set-up, so I can do the temp bump ups. This is 80 minutes of mashing. Is this all done with my initial water? Do it still pull two equal sparges, and at what temp?
If you can't tell I don't have many AG batches under my belt.
The St Bernardus recipe in BYO this month calls for...
15 min rest @ 135*
35 min rest @ 145*
25 min rest @ 165*
5 min rest @ 172*
I use a RIMs set-up, so I can do the temp bump ups. This is 80 minutes of mashing. Is this all done with my initial water? Do it still pull two equal sparges, and at what temp?
If you can't tell I don't have many AG batches under my belt.