Llarian
Well-Known Member
I have a batch with a fairly high rye content coming up, so I suspect I need to do a step mash finally.
The recipe has 15 Lbs of grain, 3.75 of which is rye malt or flaked rye.
I'm thinking a 20 minute protein rest at 122F, 40 minutes at 152F for saccrification and a 10 minute mash out at 168F.
What I'm not sure on is volumes. I had down 0.9 qt/lb at mash in, 1.7 qt/lb for saccrification, and 2.5 qt/lb for mash out, but that's coming up as too much water in my mash tun (almost 9.4 gallons).
Should I mash in at 0.75 qt/lb or something like that? I can't really reduce the second two infusions, since the strike temperature for each is not much below boiling with the volumns I'm looking at.
Any suggestions?
-Dylan
The recipe has 15 Lbs of grain, 3.75 of which is rye malt or flaked rye.
I'm thinking a 20 minute protein rest at 122F, 40 minutes at 152F for saccrification and a 10 minute mash out at 168F.
What I'm not sure on is volumes. I had down 0.9 qt/lb at mash in, 1.7 qt/lb for saccrification, and 2.5 qt/lb for mash out, but that's coming up as too much water in my mash tun (almost 9.4 gallons).
Should I mash in at 0.75 qt/lb or something like that? I can't really reduce the second two infusions, since the strike temperature for each is not much below boiling with the volumns I'm looking at.
Any suggestions?
-Dylan