So, I have only done single infusion mashing in a cooler, making multi-step mashes and varying temps pretty tough to hit.
Can you guys give me your input on how important/much better a multi-step mash is versus a single infusion? Should I go to the extra trouble of the multi-step mash? Anyone have a link that would help me with strike water temp/volumes for hitting different mash temps?
As an experiment, I’ve brewed the same recipe with both single and step infusions quite a few times. I haven’t found enough of a difference to convince myself that the step mash really improves the beer.
‘Greenbay Rackers’ have a neat little mash volumes/temps calculator page if you get the urge to do an infusion stepmash.
This past weekend I did a decoction step from 147 to 155 just for fun. The calculations from J.P.'s book were a little gobblygook , but ‘braukaiser’ has a great explanation of decoction mashes and a simple formula for figuring out volume.
Sometimes I just like to experiment… :mrgreen: