Infusion Step Mash?
Posted: Fri Jul 29, 2016 1:17 pm
I'm brewing my first LoDO beer on Sunday and I have some questions about SMB and infusion step mashing. I'm planning a Hochkurz schedule with a 30 minute rest at 62C, 60 minute rest at 72C, and 10 minute rest at 76C. I'm planning to recirculate the mash with a mash cap and Loc-Line, and then at 30 minutes slowly adding boiling water to the top of the mash. The boiling water will be gravity transferred through a silicone hose, the end of which is drilled with holes and coiled underneath the mash liquor.
Right now I'm estimating the infusion additions by assuming that the water will be ~96C after flowing through the silicone tubing. What SMB dose should be calculated for dough in (16 quarts)? After the first infusion to raise the temp to 72C there will be ~23.5 quarts of liquid in the mash, and ~30.3 quarts after raising to mashout.
I'm guessing I should add either the entire mash dose for ~30.3 quarts with the strike water (2867mg SMB) or add the entire mash dose for the first two step temps plus additional at sparge dosage levels for the final infusion to mashout (2388mg SMB). I'll then cool the remainder of the water to sparge temps and add SMB for the remaining water.
Another alternative is to lower the temp of the final infusion to ~90C and eliminate the sparge. Will SMB be effective at 90C? Or do I need a lower temperature to be sure it is not driven off by the high temps?
Right now I'm estimating the infusion additions by assuming that the water will be ~96C after flowing through the silicone tubing. What SMB dose should be calculated for dough in (16 quarts)? After the first infusion to raise the temp to 72C there will be ~23.5 quarts of liquid in the mash, and ~30.3 quarts after raising to mashout.
I'm guessing I should add either the entire mash dose for ~30.3 quarts with the strike water (2867mg SMB) or add the entire mash dose for the first two step temps plus additional at sparge dosage levels for the final infusion to mashout (2388mg SMB). I'll then cool the remainder of the water to sparge temps and add SMB for the remaining water.
Another alternative is to lower the temp of the final infusion to ~90C and eliminate the sparge. Will SMB be effective at 90C? Or do I need a lower temperature to be sure it is not driven off by the high temps?