#### Steve973

##### Well-Known Member

Cajun cooker powered by propane

Cooler with phil's false bottom for mashing

Polarware 10 gallon pot

and the other normal brewing stuff.

In a couple of weeks, I'm going to be brewing a belgian dubbel. The list of ingredients are as follows:

5 lbs Dewolf Cosyns pils or pale ale malt (2.3 kg)

3 lbs Durst Munich malt (1.4 kg)

2 lbs Weyermann Dark Munich malt (908 gr)

1.5 lbs Dewolf Cosyns Aromatic malt (681 gr)

0.75 lbs Dewolf Cosyns Carapils malt (341 gr)

0.25 lbs Caramunich malt (114 gr)

0.33 lbs Dewolf Cosyns Special B malt (150 gr)

1 oz Weyermann chocolate wheat malt (28 gr)

1 lb dark candi sugar (454 gr)

1 oz Styrian Goldings hop plugs, 5% alpha acid (28 gr) (1 hour)

0.25 oz Saaz hops, 3.9% alpha acid (7 gr) (15 minutes)

0.25 oz Saaz hops, 3.9% alpha acid (7 gr) (2 minutes)

I would like to get the best mash possible with my setup. The recipe calls for a single infusion mash at 155 degrees F, but is there a way I can get a better yield with a protein rest, and a multiple step infusion? If you mash in a cooler with a false bottom, how would *you* perform the mash to get the best results? It has been over a year since my last batch, and I'm a bit rusty.

Thanks in advance for any help!

Steve