I just converted my first Keggle (see picture below) and will be brewing a 10-gallon Hefeweizen tomorrow. My yeast starter is happily bubbling away....
With 6 AG batches under my belt, I've only done infusion batches with a 7.5 gallon brewpot and 10 gallon igloo drinking cooler as my MLT.
Since I'm doing a WHEAT beer, I have read that doing a STEP mash with a protein rest will increase my efficiency numbers. Is there a way to do a step mash in my MLT cooler without using my keggle to increase temps? My BrewSmith program is expecting me to adjust temps by my keggle on the flame, but is there a way to figure out how much water I need to add to my MLT to accomplish the same thing?
Here's what BeerSmith shows...
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 13.43 gal
Estimated OG: 1.049 SG
Estimated Color: 4.5 SRM
Estimated IBU: 17.3 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Wheat - White Malt (Briess) (2.2 SRM) Grain 55.56 %
8.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 44.44 %
1.00 oz Mt. Hood [5.20 %] (60 min) Hops 9.8 IBU
1.00 oz Mt. Hood [5.20 %] (30 min) Hops 7.5 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 18.00 lb
----------------------------
Temperature Mash, 2 Step, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 22.50 qt of water at 131.8 F 122.0 F
75 min Saccharification Heat to 150.0 F over 15 min 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
With 6 AG batches under my belt, I've only done infusion batches with a 7.5 gallon brewpot and 10 gallon igloo drinking cooler as my MLT.
Since I'm doing a WHEAT beer, I have read that doing a STEP mash with a protein rest will increase my efficiency numbers. Is there a way to do a step mash in my MLT cooler without using my keggle to increase temps? My BrewSmith program is expecting me to adjust temps by my keggle on the flame, but is there a way to figure out how much water I need to add to my MLT to accomplish the same thing?
Here's what BeerSmith shows...
Recipe Specifications
--------------------------
Batch Size: 10.00 gal
Boil Size: 13.43 gal
Estimated OG: 1.049 SG
Estimated Color: 4.5 SRM
Estimated IBU: 17.3 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10.00 lb Wheat - White Malt (Briess) (2.2 SRM) Grain 55.56 %
8.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 44.44 %
1.00 oz Mt. Hood [5.20 %] (60 min) Hops 9.8 IBU
1.00 oz Mt. Hood [5.20 %] (30 min) Hops 7.5 IBU
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat
Mash Schedule: Temperature Mash, 2 Step, Light Body
Total Grain Weight: 18.00 lb
----------------------------
Temperature Mash, 2 Step, Light Body
Step Time Name Description Step Temp
30 min Protein Rest Add 22.50 qt of water at 131.8 F 122.0 F
75 min Saccharification Heat to 150.0 F over 15 min 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
