Need Mash adjustment Help

[pearlbeer]

I'm going to be brewing the Dry Stout from BCS. JZ and JP call for a Mash at 120 for 15m then a mash at 150 for 60m.

I'm mashing in a Rubbermaid, so raising the temp will be though infusion.

Now I am assuming the 120 rest is specifically for the Flaked Barley, so I'm thinking I can mash that at 120, and add grains and strike water to take the remainder of the mash to 150.

Grain bill:
7lb m otter
2lb flaked barley
1lb black roasted barley

Now...I can't find a calculator to split mash. I'm using Beer Tools Pro, and can't figure out how to do it.

I want to mash at 1.35 or so qt/lb, and I usually double batch sparge. Kettle volume should be 7g for a 6g batch.

 

[pompeiisneaks]

Here's a good calc, not sure how accurate it is, because I don't do infusion but it made sense:
http://www.brewersfriend.com/mash/

I used your values estimating grain at 70degF and got these values:

Volume of strike water:
13.5 (quarts)
Temperature of strike water:
127.4 (F)

First infusion:


7.8 quarts @ boiling
which takes you to
2.1 qts/lb mash ratio.

 

[BigEd]

There is no need to do a multi-temp mash for this beer. Just mash @ 150F.

 

[Powers]

i imagine to get a truly dry stout, the step mash enhances the protein activity and breaks down more sugars. that being said, i think a single infusion mash at 149-151 would get dry enough if you had a good attenuative yeast strain.

 

[kanzimonson]

You're correct that the 120 mash is for proteins and glucans in the flaked barley - however, flaked barley cannot be mashed by itself. It has no enzymes.

Do what other suggested above - the single step infusion will be just fine, but if you want to add some extra fun to the brew process, figure out how to do a multi step with a second addition of boiling water.