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Author Topic: step infusion mash for german pils  (Read 6973 times)

Offline brewsumore

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Re: step infusion mash for german pils
« Reply #30 on: March 25, 2015, 01:14:14 pm »
[quote author=denny

When I do step mashes, I don't bother with calculations since I have yet to be able to find a way to do it accurately.  I just stir in boiling water until I hit the temp I'm going for.

Denny, does that include at dough-in?

No, using Promash and my experience I can get very accurate strike temps.  But after that, the cooler's design to eliminate temp differences means that no software I've tried has been able to accurately predict water (or decoction) volumes and temps.  At that point, it"s easier to just heat up more than I need and add as I watch the temp.
[/quote]

doh!  That was the obvious answer.  I would just need to calculate a low qts water to lbs grain ratio at dough-in, to ensure that I end up with an estimated full ending mash volume based on the number of step infusions.

Thanks!
« Last Edit: March 25, 2015, 01:17:48 pm by brewsumore »

Offline HoosierBrew

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Re: step infusion mash for german pils
« Reply #31 on: March 25, 2015, 01:17:39 pm »
FWIW, when I did the same, I think I used ~ 1.3 qts/lb for the 145 rest, then slowly added the boiling water to raise to the 158 rest.
Jon H.

Offline brewsumore

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Re: step infusion mash for german pils
« Reply #32 on: March 25, 2015, 01:22:14 pm »
FWIW, when I did the same, I think I used ~ 1.3 qts/lb for the 145 rest, then slowly added the boiling water to raise to the 158 rest.

Thanks for the tip!

Offline denny

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Re: step infusion mash for german pils
« Reply #33 on: March 25, 2015, 01:38:18 pm »
FWIW, when I did the same, I think I used ~ 1.3 qts/lb for the 145 rest, then slowly added the boiling water to raise to the 158 rest.

Sounds good.  The times I've done a 3 step, with a protein rest, I start at 1 qt./lb.
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Offline Wort-H.O.G.

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Re: step infusion mash for german pils
« Reply #34 on: March 25, 2015, 01:39:59 pm »
FWIW, when I did the same, I think I used ~ 1.3 qts/lb for the 145 rest, then slowly added the boiling water to raise to the 158 rest.

Sounds good.  The times I've done a 3 step, with a protein rest, I start at 1 qt./lb.

man that had to be a bugger to stir in well.
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Offline HoosierBrew

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Re: step infusion mash for german pils
« Reply #35 on: March 25, 2015, 01:42:30 pm »
FWIW, when I did the same, I think I used ~ 1.3 qts/lb for the 145 rest, then slowly added the boiling water to raise to the 158 rest.

Sounds good.  The times I've done a 3 step, with a protein rest, I start at 1 qt./lb.

Now I left out the protein rest. Seemed like the verdict was mixed at best on protein rest, with malts being so modified. So I only rested @ 145 and 158F.
Jon H.

Offline brewday

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Re: step infusion mash for german pils
« Reply #36 on: March 25, 2015, 04:15:20 pm »
FWIW, when I did the same, I think I used ~ 1.3 qts/lb for the 145 rest, then slowly added the boiling water to raise to the 158 rest.

Sounds good.  The times I've done a 3 step, with a protein rest, I start at 1 qt./lb.

Now I left out the protein rest. Seemed like the verdict was mixed at best on protein rest, with malts being so modified. So I only rested @ 145 and 158F.

I've done a couple of protein rests with Avangard Pils and I got even better extraction than I usually would with that malt, which I think most of us are finding to be higher to begin with.

Offline HoosierBrew

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Re: step infusion mash for german pils
« Reply #37 on: March 25, 2015, 04:36:23 pm »
FWIW, when I did the same, I think I used ~ 1.3 qts/lb for the 145 rest, then slowly added the boiling water to raise to the 158 rest.

Sounds good.  The times I've done a 3 step, with a protein rest, I start at 1 qt./lb.

Now I left out the protein rest. Seemed like the verdict was mixed at best on protein rest, with malts being so modified. So I only rested @ 145 and 158F.

I've done a couple of protein rests with Avangard Pils and I got even better extraction than I usually would with that malt, which I think most of us are finding to be higher to begin with.

Thanks for the info. I've heard of protein rests even hurting head retention. Did you notice any issue there? I'm assuming not.
Jon H.

Offline brewday

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Re: step infusion mash for german pils
« Reply #38 on: March 25, 2015, 04:44:46 pm »
FWIW, when I did the same, I think I used ~ 1.3 qts/lb for the 145 rest, then slowly added the boiling water to raise to the 158 rest.

Sounds good.  The times I've done a 3 step, with a protein rest, I start at 1 qt./lb.

Now I left out the protein rest. Seemed like the verdict was mixed at best on protein rest, with malts being so modified. So I only rested @ 145 and 158F.

I've done a couple of protein rests with Avangard Pils and I got even better extraction than I usually would with that malt, which I think most of us are finding to be higher to begin with.

Thanks for the info. I've heard of protein rests even hurting head retention. Did you notice any issue there? I'm assuming not.

Not at all, but the third rest @~158° might have offset that.

Offline HoosierBrew

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Re: step infusion mash for german pils
« Reply #39 on: March 25, 2015, 04:49:11 pm »
FWIW, when I did the same, I think I used ~ 1.3 qts/lb for the 145 rest, then slowly added the boiling water to raise to the 158 rest.

Sounds good.  The times I've done a 3 step, with a protein rest, I start at 1 qt./lb.

Now I left out the protein rest. Seemed like the verdict was mixed at best on protein rest, with malts being so modified. So I only rested @ 145 and 158F.

I've done a couple of protein rests with Avangard Pils and I got even better extraction than I usually would with that malt, which I think most of us are finding to be higher to begin with.

Thanks for the info. I've heard of protein rests even hurting head retention. Did you notice any issue there? I'm assuming not.

Not at all, but the third rest @~158° might have offset that.

Cool, thanks !
Jon H.

Offline hopfenundmalz

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Re: step infusion mash for german pils
« Reply #40 on: March 25, 2015, 07:04:02 pm »
Direct fired kettles with a false bottom and a pump to recirculate make step mashes pretty danged easy!
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Offline 69franx

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Re: step infusion mash for german pils
« Reply #41 on: April 15, 2015, 11:08:03 am »
If I put a schedule like this together for a Pilsner (I am loving the first one I brewed, cheating by tasting it after only 2 days of lagering: delicious but cloudy), if I start at 1.3qt/#, step up to around 2qt/#, should I throw in a mash out and basically go no sparge, or skip the mashout out and batch sparge accordingly? Just curious, as I would just like to try it out to compare for myself
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Offline denny

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Re: step infusion mash for german pils
« Reply #42 on: April 15, 2015, 11:19:50 am »
If I put a schedule like this together for a Pilsner (I am loving the first one I brewed, cheating by tasting it after only 2 days of lagering: delicious but cloudy), if I start at 1.3qt/#, step up to around 2qt/#, should I throw in a mash out and basically go no sparge, or skip the mashout out and batch sparge accordingly? Just curious, as I would just like to try it out to compare for myself

I'd skip the mashout and batch sparge.  Next time, I'd try it no sparge and compare.
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Offline 69franx

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Re: step infusion mash for german pils
« Reply #43 on: April 15, 2015, 11:21:34 am »
Thanks Denny, just what I was thinking
Frank L.
Fermenting: Nothing (ugh!)
Conditioning: Nothing (UGH!)
In keg: Nothing (Double UGH!)
In the works:  House IPA, Dark Mild, Ballantine Ale clone(still trying to work this one into the schedule)