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Author Topic: 2 rest step mash  (Read 2615 times)

Offline Andor

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2 rest step mash
« on: May 27, 2017, 11:43:47 am »
I want to try a step mash. I am infusing mashing so I only want 2 rests. What 2 temps would at least theoretically be most beneficial? The batch will be a Helles

Offline bjanat

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Re: 2 rest step mash
« Reply #1 on: May 27, 2017, 11:54:44 am »
30 minutes at 62C/144F, then 30 minutes at 72C/162F should work fine, plus mash out.
http://braukaiser.com/wiki/index.php?title=The_Theory_of_Mashing

The Beerery

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Re: 2 rest step mash
« Reply #2 on: May 27, 2017, 01:01:24 pm »
The malt gelatinization temps from last years crops is high. I would target 148ish for the first rest.


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Offline denny

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Re: 2 rest step mash
« Reply #3 on: May 27, 2017, 02:35:26 pm »
My usual 2 step is 148/162-165
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Big Monk

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2 rest step mash
« Reply #4 on: May 27, 2017, 06:52:39 pm »
My usual 2 step is 148/162-165

How long are you holding the rest at 162-165 °F?

Offline denny

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Re: 2 rest step mash
« Reply #5 on: May 28, 2017, 10:25:08 am »
My usual 2 step is 148/162-165

How long are you holding the rest at 162-165 °F?

20-30 min. IIRC.
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Offline coolman26

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Re: 2 rest step mash
« Reply #6 on: May 29, 2017, 10:02:04 am »
When infusing what is your starting W/G ratio? Is it better to start dry to keep second infusion from too much dilution? 



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Jeff B

Offline denny

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Re: 2 rest step mash
« Reply #7 on: May 29, 2017, 11:05:23 am »
When infusing what is your starting W/G ratio? Is it better to start dry to keep second infusion from too much dilution? 



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It's not too big a deal.  I start at 1-1.25 qt. lb.  For the step I just stir in boiling water while I check the temp.  When I hit the temp I'm going for, that's enough water.
Life begins at 60.....1.060, that is!

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Big Monk

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2 rest step mash
« Reply #8 on: May 29, 2017, 11:23:17 am »
When infusing what is your starting W/G ratio? Is it better to start dry to keep second infusion from too much dilution? 



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It's not too big a deal.  I start at 1-1.25 qt. lb.  For the step I just stir in boiling water while I check the temp.  When I hit the temp I'm going for, that's enough water.

I'm curious to know how long it takes for the temperature to stabilize. One thing I suspect about infusion step mashing is that the ramp rate is fairly high given that most are using Boiling water to increase temperature.

Offline denny

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Re: 2 rest step mash
« Reply #9 on: May 29, 2017, 11:42:21 am »
I'm curious to know how long it takes for the temperature to stabilize. One thing I suspect about infusion step mashing is that the ramp rate is fairly high given that most are using Boiling water to increase temperature.

I really don't recall, but probably not more than 5-10 min.  I know you're a proponent of slow steps.
Life begins at 60.....1.060, that is!

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Offline Andor

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Re: 2 rest step mash
« Reply #10 on: May 29, 2017, 02:12:55 pm »
My plan is to bring would usually be my sparge water up to a near boil and slowly drain it in until I hit my temp or top out my mash tun. My goal is to have those 2 things  happen as close to the same time as possible so there would be little or no actual sparge.