BootYtRappeR
Well-Known Member
Can I just heat the runnings to bring the desired temperature up for each step?
bootytrapper said:So is step mashing reserved for brewers that can apply direct heat to the mash?
I understand step-mashing but nothing explained to me how the temperature increases were achieved.
cweston said:Here's a useful web site for calculating how much water you need at what temp to infuse your mash up to the next rest temperature:
http://www.rackers.org/calcs.shtml
AdIn said:Grain of salt, be careful with this site. I used it few times to calculate strike temperature and every time got it result few degrees higher then required. To check I recalculated using Palmers formula from his book and they did not match, site was showing higher strike temperature. So, Im back to using Palmers formulas. Wonder if anybody else noticed mismatch?
AdIn said:Interesting, indeed. Did you use Palmer's formula? What was the result? What kind of mash tun are you using?
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