interesting mash schedule
so what is the thinking behind the two different mashes?
I got the idea from an interview with Kai about decoction. He called it a "psuedo decoction." It's an easy way to boil a lot of grain without measuring, and it's all done in the BK, then added to the mash tun after it's done boiling.
My wheat malt is poorly modified and has a large amount of protein. My bopils is well-modified with a normal amount of protein. By splitting it into two mashes, I can do a protein rest, sacc rest, and boil on only the part of the mash that actually needs it. Then, if I do it correctly, when I add it to the second half I'll be in the 150-ish range, and whatever starches may have been liberated in the boil will be converted by the pils malt.
I forgot that when I had done this before, I doughed-in around 100, so doughing in at 75 threw off my estimates, and I had to scramble to boil some water to hit my temp.