New to all grain, have a question about temp controlled mash for a pilsner

[DancingBull]

Hey there, been extract brewing for 4 years, just switched to all grain, have 3 AG batches under our belts (2 were successful, 1 irish red, 1 irish dry stout) and 1 not so successful (light american wheat where I only hit and OG of 1.030, I think I know what I did wrong).

Anyhow, we want to do a Czech Pilsner, probably going to use Northern Brewers recipe:

http://www.northernbrewer.com/documentation/allgrain/AG-CzechPilsner.pdf

I'm using the Igloo Coolers as my mash ton, my specific question is around this:

TRADITIONAL MULTI STEP
Protein Rest: 122° F for 20 minutes (ok with this)
Beta Sacch’ Rest: 149° F for 30 minutes (ok with this)
Alpha Sacch’ Rest: 158 F for 30 minutes (my question is below on this step)
Mashout: 170° F for 10 minutes

I assume the Protein Rest takes place in the mash tun (igloo cooler), as well as the Beta Sacch Rest, but how to do I get the alpha sacch rest temp up to 158, do I transfer out of the mash tun, back into my boil kettle and raise the temp that way? and then transfer back to the mash tun to rest for the 30 minutes?

Thanks!

 

[Yooper]

The traditional way would be to do a deco toon. There are free mash calculators available to tell you how much of the grain to pull to do the decoction. I am on my iPhone right now and can't link to one.


Sent from my iPhone using Home Brew

 

[DancingBull]

Does this seem correct?

Step Name Start Temp Stop Temp Infuse Temp Infuse Amount Water-Grain Ratio
Protein rest 65 °F 122 °F 133.4 °F 19.5 qts 1.00
Beta 122 °F 149 °F 200.0 °F 12.4 qts 1.64
Alpha 149 °F 158 °F 200.0 °F 7.7 qts 2.03

 

[freisste]

Dancingbull: what you described is multiple infusions. You will add hot water to your mash to get a larger hotter mash amount.

What Yooper described is a decoction mash (looks like her iPhone autocorrected to something else). In a decoction mash, you remove a part of your mash and heat it, then add it back to the rest. It is another way to increase mash temp. My understanding is that is creates good body and complexity.