Could be a lot of factor including the above. DWRAHAHB!
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This sounds like a clusterfuction way to much work...
I haven't found this discussion anywhere, so I'll toss it out:
For this weekend's Pilsener brew, I was planning my first decoction,but decided time wouldn't really allow, so I thought I'd try a multi-step infusion. Thing is I don't want to end up with a 3:1 mash ratio as indicated by the tastybrew.com calculation. (Thanks for a nifty tool Niftybrew!)
So, I'm planning a kind of combination of infusion and decoction -- or defusion.(If it's a disaster, I'll call it infuction; if the results are ambiguous, I'll call it confusion.)
Here's the scheme:
1) Start with a 1:1 dough in, then go to a 2:1 protein rest.
2) For the beta step, I'd pull a few quarts of liquor, bring it to a boil, then re-introduce it to bring the mash to 140;
3) a similar process to bring it to both the alpha (152) and mashout (170).
Discussion about my steps aside :-) is this a common method, or a loony one?
I did something close to this before and completely by accident as my protein rest came out too low. I would skip the acid rest and go straight to a 1qt/lb protein rest at 131. Infuse boiling water to 146 (140 is on low end for beta), take a sizeable solid decoction, boil for 15 minutes and return to 156-158(152 is low for alpha) and either infuse or take a second decoction to get to mash out or just skip it and start your sparge.