Juno_Malone
Well-Known Member
- Joined
- Jun 18, 2013
- Messages
- 210
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Hey all,
I don't have a ton of experience with infusion mashes; I've done them once or twice with mixed results. I'm planning on brewing a Czech pilsner this weekend with the following mash schedule:
Step 1: 146F for 35 minutes. 9.52 quarts strike 160F (1.12 qt/lb using 8.5# grain).
Step 2: 158F for 35 minutes. Adding 2.8 quarts boiling water (1.44 qt/lb).
Step 3: 168F for 10 minutes. Adding 3.2 quarts boiling water. (1.83 qt/lb).
It looks like this will start as a pretty thick mash (1.12 qt/lb) and end up pretty thin (1.83 qt/lb), but I guess that's unavoidable(?) with infusion mash. I'll also be doing a batch sparge at the end to hit my pre-boil volume of 7.2gal.
Anyway, my question is - how does the addition of boiling water not scorch the grains it initially touches? I guess the temperature equalizes pretty quickly, especially if you are constantly stirring while adding the boiling water. But it seems like all of the grains it initially touches would be scorched/their proteins denatured. Is this not something I need to worry about?
Thanks!
I don't have a ton of experience with infusion mashes; I've done them once or twice with mixed results. I'm planning on brewing a Czech pilsner this weekend with the following mash schedule:
Step 1: 146F for 35 minutes. 9.52 quarts strike 160F (1.12 qt/lb using 8.5# grain).
Step 2: 158F for 35 minutes. Adding 2.8 quarts boiling water (1.44 qt/lb).
Step 3: 168F for 10 minutes. Adding 3.2 quarts boiling water. (1.83 qt/lb).
It looks like this will start as a pretty thick mash (1.12 qt/lb) and end up pretty thin (1.83 qt/lb), but I guess that's unavoidable(?) with infusion mash. I'll also be doing a batch sparge at the end to hit my pre-boil volume of 7.2gal.
Anyway, my question is - how does the addition of boiling water not scorch the grains it initially touches? I guess the temperature equalizes pretty quickly, especially if you are constantly stirring while adding the boiling water. But it seems like all of the grains it initially touches would be scorched/their proteins denatured. Is this not something I need to worry about?
Thanks!