water... how much, when, how hot? AH!

[baldbrew]

Im prepping for my 2nd AG batch and its a three step mash (honey kolsch kit from NB)
122F for 20
153F for 60
170F for 10

Im confident in my patience and sanitizing skills, I just cant seem to wrap my head around water amounts and temps to hit those marks

If i use the technique of using a half gallon of water per lb of grain for the boil, im at 5 gallons of water
do I heat up 2 gallons to hit 122
then 2 gallons to hit 153
and then 1 gallon to hit 170?

what method should i follow to be accurate with my strike points? do I heat to 20 degrees over the strike temp for each step?

do i heat ALL 5 gallons up to hit 122 and then use smaller water additions at higher temps to reach 153 and then 170?

how much frickin water are we talking here?

i know NOW to sparge until my RUNOFF hits about 1.010, but im still squeamish about how much to use during the mash with these various strike points

any help would be greatly appreciated

cheers

 

[menschmaschine]

The easiest thing to do is get brewing software and have it figure it out for you. Free trials for Beersmith and the temps/volumes are always dead-on for me.

As for your protein rest, unless you're using a malt of low to mediocre modification (unlikely, and you'll know it if you are), I'd recommend against that protein rest of 122°F. Bump it up to at least the 130s, then, since this rest is now partially a saccharification rest, you could bump your next rest up a few degrees.

 

[killian]

what is your grain bill?

 

[baldbrew]

9 lbs. German Pils
1 lbs. Weyermann Pale Wheat

 

[killian]

is that unmalted wheat?

 

[Malticulous]

I seriously doubt Weyermann makes anything that is unmalted.

Green Bay Rackers--Mash Calculator works too.

 

[IrregularPulse]

The easiest way for multi temp rests is a direct heated MASH. If this is not possible try the calculator or stick to single infusion mash's until you can go to a direct heated mash be it fire or electric.