Tahoose
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Hey guys so I normally infusion step mash for example a normal brew day go something like
Strike temp 70c
Dough in 66c
Infusion of boiling water to 72c
Infusion of boiling water to 78c
Sparge with 78c water until I hit my volume.
What I'm thinking of changing to is starting at a lower temp and then only doing infusions and getting rid of the sparge.
I'm thinking this would be similar to a BIAB with the full volume mash. I'm expecting to drop a couple of points in efficiency.
So the question is, does anybody do this in a non BIAB setup, does it work for you? Any pros/cons that I should be thinking about?
Strike temp 70c
Dough in 66c
Infusion of boiling water to 72c
Infusion of boiling water to 78c
Sparge with 78c water until I hit my volume.
What I'm thinking of changing to is starting at a lower temp and then only doing infusions and getting rid of the sparge.
I'm thinking this would be similar to a BIAB with the full volume mash. I'm expecting to drop a couple of points in efficiency.
So the question is, does anybody do this in a non BIAB setup, does it work for you? Any pros/cons that I should be thinking about?