Hey everyone planning on brewing a saison this weekend and wanted some feedback for suggested mash schedule for the recipe below. I have been going back and forth on the two schedules below:
1) Step mash
122 - 30 min
140 -- 60 min
158 -- 20 min
or
2) Single infusion mash (no mash out) 148 @ 90 minutes
Based on my recipe will I really gain anything from adding the alpha and beta protein rests? I am including some corn sugar to ensure I get the dryness i need and to have plenty of fermentable sugars. I am leaning toward the single sach rest but I was hoping for some feedback as I am always open to other suggestions
8lbs Dingmans Pilsen
12oz Briess American Rye
8oz Munich 10
8oz German wheat
8oz Corn Sugar (added last 20 minutes of boil)
4oz CaraMunich
0.5oz Mosaic @ 60 minutes
0.5oz Mosaic @ 15 miniutes
1oz Mosaic @ flameout
1pack rehydrated Belle Saison
Ferment 48 hours at 65F
Place fermenter on brewers mat and let ferment for 12 days @ 80F
1) Step mash
122 - 30 min
140 -- 60 min
158 -- 20 min
or
2) Single infusion mash (no mash out) 148 @ 90 minutes
Based on my recipe will I really gain anything from adding the alpha and beta protein rests? I am including some corn sugar to ensure I get the dryness i need and to have plenty of fermentable sugars. I am leaning toward the single sach rest but I was hoping for some feedback as I am always open to other suggestions
8lbs Dingmans Pilsen
12oz Briess American Rye
8oz Munich 10
8oz German wheat
8oz Corn Sugar (added last 20 minutes of boil)
4oz CaraMunich
0.5oz Mosaic @ 60 minutes
0.5oz Mosaic @ 15 miniutes
1oz Mosaic @ flameout
1pack rehydrated Belle Saison
Ferment 48 hours at 65F
Place fermenter on brewers mat and let ferment for 12 days @ 80F