Explain the Process

[monkeybox]

I'm thinking about brewing the Lander's Fred (https://www.homebrewtalk.com/f72/landers-fred-241728/), but I don't think I understand the brewing process.

Can somebody expand on the steps/procedure?

"Infuse to 145*F for 40 minutes, infuse a second time to 162*F for 30 minutes. Decoct to mashout."

 

[ReverseApacheMaster]

He doesn't give you water amounts but you dough in with water at whatever temperature will get your system and the grains to 145, then 40 minutes later add another infusion of water at a temperature necessary to reach 162F, then about 20 minutes later you need to pull out enough volume that, once boiling and added back to the mash, will bring you up to 168F. Your first infusion will probably be around 1-1.1 qt/lb. so when you add the second infusion it isn't too watery.

 

[monkeybox]

Would this make a significant difference as opposed to just doing a standard mash/sparge at say 156?

 

[ReverseApacheMaster]

Probably not.