I was putting together a recipe for a high gravity brew and thinking of trying my first mash with multiple rest temps. However, with this high gravity brew, 2 rest temps and a mash out would leave me with almost no sparge water (.25 Gallon).
So my question is, what are the benefits/drawbacks/limitations to pulling the correct amount of liquid (and only liquid) from the mash and heating it to raise the temps?
Also, I use Beersmith so it gives the qty and temp of additions for the mash. Would there have to be any adjustments made to these numbers if I used the mash liquid instead of adding water?
Thanks for your input!
So my question is, what are the benefits/drawbacks/limitations to pulling the correct amount of liquid (and only liquid) from the mash and heating it to raise the temps?
Also, I use Beersmith so it gives the qty and temp of additions for the mash. Would there have to be any adjustments made to these numbers if I used the mash liquid instead of adding water?
Thanks for your input!