Adjusting mash temps?

[gfyrasng]

I'm looking to do a cream ale AG kit in a couple of weeks, and it calls for three different mash temps.

* 122° F for 20 minutes
* 153° F for 60 minutes
* 170° F for 10 minutes

What's the best way to adjust the mash temps? I'm assuming by adding more hot water. Would one of the software packages help me with this?

 

[nebben]

Beersmith can help, but I'd just avoid the hassle and do a single infusion at 153F and ditch the 122F step. You can add nearly boiling water for mashout at 170F too, and Beersmith will help with this as well.

 

[OLDBREW]

the recipe probably is using adjuncts that may need to have the lower rest

Palmer has a step mash formula in the "how to brew" book online. Tastybrew has an online calculator based on that formula.

http://www.tastybrew.com/calculators/infusion.html

 

[HairyDogBrewing]

I use Beersmith to get the volumes and temperatures.
I usually have about 10 pounds of grain in a 5gal cooler, so my mash goes like this:
Preheat mash tun with 8qt hot tap water to 118F.
Heat 8qt strike water to 134F.
Dump preheat water from mash tun, add strike water, and stir in grain.
Wait a few minutes and check temp, should be about 122F.
Heat 8qt second infusion water to 175F, add to mash tun, stir.
Wait a few minutes and check temp, should be about 150F.
Draw 2qt of wort, heat to boiling, return to mash, stir.
Repeat 2 or 3 times until mash is 168F.

Hope this helps.

 

[gfyrasng]

Guess I should read more before I ask questions lol. They provide a promash printout on their website for their recipes.

 

[DNW]

Another method, if you have a pressure cooker, is Steam Infusion. Works great. I used FlyGuy's setup.