I am brewing a clone of Schneider Weisse Original, source recipe found here:
https://byo.com/recipe/schneider-sohn-schneider-weisse-original-clone/
It recommends a dough in @ 99? F for 30 min using 2 qts of water and a 2:1 liquor to grist ratio, then protein rest @ 145? for 20 min, and final rest @145? for 60 min.
It suggests an infusion of hot water to achieve the steps, and I want to use BeerSmith to help calculate how much water to add and at what temp, as the recipe instructions are a bit vague in this regard (other than the 2 quarts at dough in)
BeerSmith has an option for Double Infusion, however I am having trouble adding in the dough in step. I add a mash step, put it at the top and changed step temp to 99?, and kind followed this idea with the other two steps, but I feel like it is suggesting I add a lot of water. I don't want to thin it out too much.
I just want to make sure I am doing it right, so can anyone help me enter this data into the software correctly?
https://byo.com/recipe/schneider-sohn-schneider-weisse-original-clone/
It recommends a dough in @ 99? F for 30 min using 2 qts of water and a 2:1 liquor to grist ratio, then protein rest @ 145? for 20 min, and final rest @145? for 60 min.
It suggests an infusion of hot water to achieve the steps, and I want to use BeerSmith to help calculate how much water to add and at what temp, as the recipe instructions are a bit vague in this regard (other than the 2 quarts at dough in)
BeerSmith has an option for Double Infusion, however I am having trouble adding in the dough in step. I add a mash step, put it at the top and changed step temp to 99?, and kind followed this idea with the other two steps, but I feel like it is suggesting I add a lot of water. I don't want to thin it out too much.
I just want to make sure I am doing it right, so can anyone help me enter this data into the software correctly?