Homebrewers Association | AHA Forum

General Category => All Grain Brewing => Topic started by: Andor on May 27, 2017, 05:43:47 PM

Title: 2 rest step mash
Post by: Andor on May 27, 2017, 05:43:47 PM
I want to try a step mash. I am infusing mashing so I only want 2 rests. What 2 temps would at least theoretically be most beneficial? The batch will be a Helles
Title: Re: 2 rest step mash
Post by: bjanat on May 27, 2017, 05:54:44 PM
30 minutes at 62C/144F, then 30 minutes at 72C/162F should work fine, plus mash out.
http://braukaiser.com/wiki/index.php?title=The_Theory_of_Mashing
Title: Re: 2 rest step mash
Post by: The Beerery on May 27, 2017, 07:01:24 PM
The malt gelatinization temps from last years crops is high. I would target 148ish for the first rest.


Sent from my iPhone using Tapatalk
Title: Re: 2 rest step mash
Post by: denny on May 27, 2017, 08:35:26 PM
My usual 2 step is 148/162-165
Title: 2 rest step mash
Post by: Big Monk on May 28, 2017, 12:52:39 AM
My usual 2 step is 148/162-165

How long are you holding the rest at 162-165 °F?
Title: Re: 2 rest step mash
Post by: denny on May 28, 2017, 04:25:08 PM
My usual 2 step is 148/162-165

How long are you holding the rest at 162-165 °F?

20-30 min. IIRC.
Title: Re: 2 rest step mash
Post by: coolman26 on May 29, 2017, 04:02:04 PM
When infusing what is your starting W/G ratio? Is it better to start dry to keep second infusion from too much dilution? 



Sent from my iPhone using Tapatalk
Title: Re: 2 rest step mash
Post by: denny on May 29, 2017, 05:05:23 PM
When infusing what is your starting W/G ratio? Is it better to start dry to keep second infusion from too much dilution? 



Sent from my iPhone using Tapatalk

It's not too big a deal.  I start at 1-1.25 qt. lb.  For the step I just stir in boiling water while I check the temp.  When I hit the temp I'm going for, that's enough water.
Title: 2 rest step mash
Post by: Big Monk on May 29, 2017, 05:23:17 PM
When infusing what is your starting W/G ratio? Is it better to start dry to keep second infusion from too much dilution? 



Sent from my iPhone using Tapatalk

It's not too big a deal.  I start at 1-1.25 qt. lb.  For the step I just stir in boiling water while I check the temp.  When I hit the temp I'm going for, that's enough water.

I'm curious to know how long it takes for the temperature to stabilize. One thing I suspect about infusion step mashing is that the ramp rate is fairly high given that most are using Boiling water to increase temperature.
Title: Re: 2 rest step mash
Post by: denny on May 29, 2017, 05:42:21 PM
I'm curious to know how long it takes for the temperature to stabilize. One thing I suspect about infusion step mashing is that the ramp rate is fairly high given that most are using Boiling water to increase temperature.

I really don't recall, but probably not more than 5-10 min.  I know you're a proponent of slow steps.
Title: Re: 2 rest step mash
Post by: Andor on May 29, 2017, 08:12:55 PM
My plan is to bring would usually be my sparge water up to a near boil and slowly drain it in until I hit my temp or top out my mash tun. My goal is to have those 2 things  happen as close to the same time as possible so there would be little or no actual sparge.