Beer Forum

I'm quite new to AG brewing, and I've only been doing single mash infusions. The recipe I want to brew next calls for a multi-step mash, with an initial rest @ 140 and a sacchrification rest @ 154. My question is about water-to-grain ratios for each step.

1) Should I be aiming for a *total* water-to-grain ratio of 1.3 qts/lb? If so, is it simply a matter of calculating the total strike water for a single infusion at 1.3 qts/lb and then dividing that amount over the two rests (adjusting the temperature of the additions accordingly)?

2) How should I distribute the water? Should I aim to add most of the strike water at the initial step, the second step, or does it really matter? I've read that you should do a thicker mash on the initial rest and then add the bulk of the strike water to the second rest.

First you need to figure out how big your mash tun is so that you don't overfill it with your 2nd step (or mashout addition).

I usually go quite thick for the first step, on the order of .8 qts per lb. This is because my mash tun is a 10 gallon cylindrical Gott cooler.
I calculate my initial strike for a .8 water/grist ratio. Then, I calculate the 2nd step, by figuring out how much 205 degree water is needed to raise the mash from
the current rest to the target. If there's plenty of room, I'll bump up the initial ratio towards 1.0.

You can do some trial and error to come up with what works for you. You just don't want to depend on an infusion amount that will overflow your mash tun, especially if you are brewing a big beer.

HTH-