I figured I would re-hash an old subject to get some fresh perspective on it.
For those that like to do the extra work, or are working with under modified malts, I have read that a step mash schedule may be particularly helpful.
Here is an example schedule that some may follow (in this example I am calculating for 15 lbs of grain that are 65 degrees):
Protein Rest: 122° F for 15 minutes 18.75 quarts (1.25:1) heated to 131.1 degrees F
Beta Sacch’ Rest: 149° F for 30 minutes 9.3 quarts at boiling
Alpha Sacch’ Rest: 158 F for 30 minutes 5.2 quarts at boiling
Mashout: 170° F for 15 minutes 10.4 quarts at boiling
In total that is almost 11 gallons of water; which to me, seems a little high being that a lot of people are using the 10 gallon Igloo cooler.
Now where I am really confused with the process is: if one were to batch sparge, would it be acceptable to skip the Mashout? And just add the sparge water at this point? Or, if not do you just drain your tun after the Alpha Sacch’ rest, then add your sparge water amount?
Also, very generic, but do you stir at each point of the temp rise?
I have either done single infusion batch sparging or single infusing fly sparging with a Mashout prior to sparging.
I probably will not change the way I do things, I just like to know other processes should I switch it up down the road.