Upward infusion mash

[Chefjp]

Can someone please explain upward infusion mash?

Is it a protein rest at 122f for 30 min.
Then a sach rest at 154f for 30 min
And mash out 170f for 10 min.

 

[dawgmatic]

I found this with google, which you probably could have done yourself

http://www.beerandloafing.org/hbd/fetch.php?id=90559

 

[BobC]

Infusion mashing is the process of achieving the rest temperatures either by adding measured amounts of water heated to carefully calculated temperatures to the mash or using direct heat to heat the mash.
Adding the work "upward" is someones attempt to clarify what type of infusion mash he is doing. Not sure it will catch on but that is all it is. You can use the following formula to figure out your strike water temp - Tw = (.2/R)(T2 - T1) + T2
R = Ratio of water to grain in quarts per pound
T1 = the temperature of the grains in Fahrenheit (or Celsius)
T2 = the target temperature of the mash in Fahrenheit (or Celsius)