Okie12beer
Member
I going to be experimenting with some ideas around no sparge and double infusion mashing when school starts back. My first question is on No Sprage. Of people that have done that, do you like putting all the water in for a thin mash or do you make it closer to 1.5qt per lb and then add boiling water to the kettle to get the full volume? Or keep the mash normal and do a mash out with the rest of the water?
The 2nd thing I wanted to try was to do a double infusion.
I am planning to do a beta rest at 142 degrees for 15 minutes with a water ratio of 1.25 and an alpha rest at 156 for 45 minutes by adding hot water to bring the ratio to 2.0 qt per lb. Last step will be to drain it and add boiling water to the ketle to reach preboil volume. But I could also do this so all the water is in after the 2nd infusion.
I am going to do this with a Wayermann dark Munich SMaSH. The working theory is that no Sprage uses more grain but gives a malty flavor and the beta rest will thin it out.
I want to know how these things work together.
Any information about any of this would really help me in the planning phases.
The 2nd thing I wanted to try was to do a double infusion.
I am planning to do a beta rest at 142 degrees for 15 minutes with a water ratio of 1.25 and an alpha rest at 156 for 45 minutes by adding hot water to bring the ratio to 2.0 qt per lb. Last step will be to drain it and add boiling water to the ketle to reach preboil volume. But I could also do this so all the water is in after the 2nd infusion.
I am going to do this with a Wayermann dark Munich SMaSH. The working theory is that no Sprage uses more grain but gives a malty flavor and the beta rest will thin it out.
I want to know how these things work together.
Any information about any of this would really help me in the planning phases.
