RishoBrew
Well-Known Member
I have the following mash schedule and was wondering if anyone has done multi step mash successfully using a picnic cooler turned mash tun?
- Protein Rest: 122° F for 20 minutes
- Beta Sacch’ Rest: 149° F for 30 minutes
- Alpha Sacch’ Rest: 158 F for 30 minutes
- Mashout: 170° F for 10 minutes
These are water temp suggestion from BrewersFreind for a 10 gallon batch:
Step Target Temp Infusion Needed Quarts/Pound
1. 122.0 24.00 Quarts @ 132.4 (F) 1.00
2. 18.1 Quarts @ boiling 1.75
3. 12.4 Quarts @ boiling 2.27
4. 32.3 Quarts @ boiling 3.62
When I do single infusion mash, on the initial mash rest I get about 50% yield of wort on 5 gal batch. With the mashout step I get about 68% yield.
If I apply these yields to this 4 step schedule where I calculate 50% from protein rest yield, and 68% from rest of the steps, I should/could get 13.1 gallons of wort but I I'm not sure at what gravity and that is my main concern. Target gravity is 1.058.
Thanks in advance.
- Protein Rest: 122° F for 20 minutes
- Beta Sacch’ Rest: 149° F for 30 minutes
- Alpha Sacch’ Rest: 158 F for 30 minutes
- Mashout: 170° F for 10 minutes
These are water temp suggestion from BrewersFreind for a 10 gallon batch:
Step Target Temp Infusion Needed Quarts/Pound
1. 122.0 24.00 Quarts @ 132.4 (F) 1.00
2. 18.1 Quarts @ boiling 1.75
3. 12.4 Quarts @ boiling 2.27
4. 32.3 Quarts @ boiling 3.62
When I do single infusion mash, on the initial mash rest I get about 50% yield of wort on 5 gal batch. With the mashout step I get about 68% yield.
If I apply these yields to this 4 step schedule where I calculate 50% from protein rest yield, and 68% from rest of the steps, I should/could get 13.1 gallons of wort but I I'm not sure at what gravity and that is my main concern. Target gravity is 1.058.
Thanks in advance.