Step infusion with protein rest?

[rrayriver]

How would I go about doing a step infusion with a protein rest if I use a cooler for my mash tun? I'm doing a Belgian Golden from Mosher's book that has this in the recipe.

 

[helibrewer]

Only way is by adding boiling water to hit your temps or doing a decoction....unless you have a RIMS/HERMS it's tough with a cooler setup

 

[dmac80]

Yeah,
I found it a little bit of a problem, can be done though. Have plenty of boiling water available and mash in very thick, which will allow you more room to add infusions to get your temp up and also mean you'll need less boiling water for each step.
Cheers

 

[DSmith]

Did this over the weekend, mashed in at 0.75 qt/lb and needed 2x what calculated amount of boiling infusion water to get to the mash temp. I plan for this type of margin after reading similar threads and boil more what then needed. The leftover water get used for sparging anyway. 0.75 qt/lb sounds thick but works ok.