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Author Topic: German Hefe Step Mash  (Read 14905 times)

Offline JJeffers09

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Re: German Hefe Step Mash
« Reply #45 on: April 21, 2016, 08:25:25 am »
run your mash schedule/volumes/temps/ingredients by the local guys/gals at you LHBS store.  They are, if not crazy busy, always willing to lend a hand and help you make the best beer you can make.  Sometimes a good Q&A face to face clears up all the stuff you read on the internet.
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Offline denny

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Re: German Hefe Step Mash
« Reply #46 on: April 21, 2016, 09:37:54 am »

How mindful do I need to be of my quart/grain ratio in a step mash?  If I enter what you suggested into a step calculator, my last step at 158 is 1.71.  Higher then a normal single infusion but that should be okay right?
[/quote

Not at all, IMO.  I do single infusions at that ratio all the time.  And I really advise you to skip the calculators, especially if you use a cooler.  Just stir in boiling water til you hit your step temp.
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Offline HoosierBrew

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Re: German Hefe Step Mash
« Reply #47 on: April 21, 2016, 09:45:46 am »
  And I really advise you to skip the calculators, especially if you use a cooler.  Just stir in boiling water til you hit your step temp.


I agree. If I'd trusted the calculators on the step mashed beer I just did, my numbers would've been way off (I cooler mash). Stirring in boiling water until you hit the step is pretty foolproof.
Jon H.

Offline zwiller

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Re: German Hefe Step Mash
« Reply #48 on: April 21, 2016, 09:54:43 am »
+1000  Gosh, it's so obvious but I never thought of doing that in the day. 

To expound on JJ's comment about LHBS, maybe they have classes? 
Sam
Sandusky, OH