First Step Mash And I Have Questions

[brewinhard]

Honestly, I think you could easily get away with a single infusion mash on this beer, but if you really wanted to do a step mash, then why not just do the initial protein rest at 125F (1 qt/#) then add boiling water to hit your saccharification rest at whatever temp you feel necessary (145F? for the recipe stated?). As Bdawg said, have more boiling water than you think you will need to raise your temps, and keep some cold water in the fridge handy to knock those temps down quickly if they get too high. Stir well, and don't worry too much if you miss your temps by 1-2 deg or so. As for the 163 and 172 rest, I dont' see the purpose besides a mash-out and maybe making the wheat a little easier to sparge.

[Dirk McLargeHuge]

Honestly, I think you could easily get away with a single infusion mash on this beer, but if you really wanted to do a step mash, then why not just do the initial protein rest at 125F (1 qt/#) then add boiling water to hit your saccharification rest at whatever temp you feel necessary (145F? for the recipe stated?). As Bdawg said, have more boiling water than you think you will need to raise your temps, and keep some cold water in the fridge handy to knock those temps down quickly if they get too high. Stir well, and don't worry too much if you miss your temps by 1-2 deg or so. As for the 163 and 172 rest, I dont' see the purpose besides a mash-out and maybe making the wheat a little easier to sparge.

I batch sparge, so I don't have a problem with wheat. I ain't smart enough to figure out this step infusion stuff. Single infusion mash it is!