First All Grain - Requiring 3 mash temps - how to?

[amh0001]

I'm going to attempt my first AG. :cross: Its the Cream Ale from Northern Brewer. It says to mash:

122F 20 mins
153F 60 mins
170F 10 mins

Its the 122F 20 mins that throws me off.

I had been doing research and was familiar with the 1-1.5qt/lb single mash infusion followed by 1.5Gal/lb sparge.

If I end up doing this with 3 temps as show how much water such I mash with? 1-1.5qt/lb, 122 for 20 then drain? and same for the 153 for 60? then drain, followed by sparge?

Thanks in advance

 

[waldoar15]

IDK what's in that recipe that would require a step mash like that.

 

[amh0001]

The Recipe is as follows:

7.00 lbs Rahr 2-row pale
0.75 lbs Gambrinus Honey Malt
0.25 lbs Dingemans Biscuit

1 oz. Cluster (60 mins)

Safale US-05

Hope this helps!

 

[HarkinBanks]

Skip the first step mash, go right to 153 then mashout to 170.

 

[bigin31]

+1 Harkin. The step really is for the honey malt but the flavor will be there without the step. Skip it, dough in at 153, at about 50 minutes in turn up the heat till its 170. Umm umm beer.

 

[dracus]

Hummm…cream ale

 

[amh0001]

Haha, thanks dracus!