I'm planning on making a rye pale ale this weekend and have been reading that step mashes help decrease the gumminess and add to the body, particularly with rye/wheat. Will be using 80% 2-row and 20% rye and adding water by infusion to a rubbermaid MLT with a manifold. Here's the current plan:
Step 1: Mash at 135 for 30 minutes at 0.75qt/lb
Step 2: Mash at 154 for 45 minutes at 1.25qt/lb
Step 3: Batch Sparge
Step 4: ??????
Step 5: Profit!
Any suggestions? Temperature/time critiques would be much appreciated.
I realize that a step mash is probably not absolutely necessary, but it seems fun and it's always good to learn new things.
Step 1: Mash at 135 for 30 minutes at 0.75qt/lb
Step 2: Mash at 154 for 45 minutes at 1.25qt/lb
Step 3: Batch Sparge
Step 4: ??????
Step 5: Profit!
Any suggestions? Temperature/time critiques would be much appreciated.
I realize that a step mash is probably not absolutely necessary, but it seems fun and it's always good to learn new things.