First Two Step Infusion Help

[Archie]

Gday everyone,
Well I am about to embark on a two step infusion method for my next brew tomorow.

Here is my shedule

Mash in 18min 12.13l
protein rest for 30 minutes
end protein for 10 minutes
Infuse with another 7.28 lt
Saccarificatoin rest for 60 minutes
mash out 10 minutes
sparge 45 minutes
the question i have is should i thoroughly stir the mash each time i add water

first timer here so any thoughts would be great
Arch

 

[Screwtop]

Gday everyone,
Well I am about to embark on a two step infusion method for my next brew tomorow.

Here is my shedule

Mash in 18min 12.13l
protein rest for 30 minutes
end protein for 10 minutes
Infuse with another 7.28 lt
Saccarificatoin rest for 60 minutes
mash out 10 minutes
sparge 45 minutes
the question i have is should i thoroughly stir the mash each time i add water

first timer here so any thoughts would be great
Arch

Howdie Archie, what grain are you using as your base malt, does it require a protien rest? Also don't really understand your mash schedule. You would normally mash in with infusion water of the required volume and temp to attain a desired Protien Rest temp. What are your rest temps etc? Here to help so fire away with the questions.

 

[Archie]

View attachment Stella_Artois_Clone.pdfThanks Screwtop,
I am actually just using the preset two step infusion mash in the beer tools pro programme thought i would check it out.

my base malt is 3.5kg of JW pilsner Malt i will try to put my shefule in

View attachment Stella_Artois_Clone.pdf

okay here it is in pdf form

Do i even need to do a two step mash i am still not sure of the benefits of this i am pretty sure correct me if i am wrong its used for grains that are not as modified

Archie

 

[sstacey]

Yes, definitely stir the hot water into the mash. The water will usually be pretty hot in order to increase the mash temperature. You want to make sure the temperature is even throughout the mash so yes, you need to stir.

As Screwtop asked, can you please tell us your temperatures? What temp are you starting at for the first infusion? Then what temp are you wanting to jump up to? Can you please also tell us how much grain you are using?

I like infusion steps. I think it's a great way to change mash temps and really easy for the home brewer as long as your using promash or similar to calculate how much water to add and at what temp.

 

[sstacey]

I'm not sure that I would use a step mash for this recipe. With mostly pilsner malt and not an extremely high OG I'd worry that I'd end up with a beer that's too thin. Never brewed this before though so maybe try it and see. I think it would work out just fine with a single infusion.

If you want to do a 2 step as a learning exercise then sure, it's worth having a go.

 

[Archie]

yeah i am basically looking at the 2 step as a learning excersise i thought the same thing with this recipe.

Any thoughts on recipes to try for a 2 step

cheers arch

 

[Screwtop]

Archie, your using BeerToolsPro which is new to many here. The mash in only needs equalisation time or basically the time it takes your mash temp to stabilise, so probably no more than 5 min of stirring. Then the rest begins. Be very careful in setting up your vessels with BeerToolsPro and make sure you take the temp of your grist prior to preparing your water and enter this into your mash schedule. Setting up vessels is more complicated in BeerToolsPro and requires actual equipment test data for accuracy. Let us know what your using for a Mash Tun and also what temp you have settled on using for your Protien Rest. I don't think you should bother with a Protien Rest, think it would be unwarranted using Pils, just a single step or a double stpe Saccarification and Mash Out is all that would be necessary. How are you going to sparge (Batch or Fly) and what water to grain ratio are you using for your Sacc rest.