switzead
Brewer
I use an infusion step to dough-in, usually 1qt/lb. Then I usually do an infusion step acid rest, anywhere from an additional .25 to .75 qt/lb addition. Then I do a decoction step to my mash temp. From there I want to go to mash out temp with boiling water, no matter what the weight to water ratio may be. Is there a way to do this automatically. Depending on my grain bill and mash thickness I have to adjust the ratio on the last step until I get a volume and temp close to 212 degF. Hope this makes sense.