I'm planning to do a hefe this weekend, progressively adding liquor to step mash by infusion. I have all my quantities worked out, taking the 4.7Kg of grain through various rests, starting out with only 6.6L liquor (1.4L/Kg) through to 3.9L/Kg at the end, over 100 minutes. This is something I have read others doing successfully.
My question is how (if at all) do you adapt your liquor treatment, as compared to preparing for a single infusion? Do I just calculate what pH I would be aiming for in the main beta-amylase step, or do I make adjustments for how the grains will have less buffering from the liquor at lower volumes, while they are at those rests. Will it matter? I have about 120ppm CaCO3 (UK water!), with acidulated malt and CRS at hand.