Step Mashing

[mr.drankin]

Is there anybody experienced in step mashing?  As I understand it theres a protein rest at around 50c then starch conversion at around 65c then the sparge temperature at around 78c. 

Is this the same for all types of beers apart from the starch conversion??

[imark]

There are other step temperature depending on what you're using but realistically ~65 and mash out at 78 will do you for most beer
Starch convertion is the whole point really. Do an iodine test to ensure you've achieved your convertion.

[DEMPSEY]

The rests were mostly for when malts were not well modified unlike today's malts which are. But by step mashing you can get better tweaking (in my opinion).  :

[davit]

I was thinking 1st step for rehydration to get a better conversation to get good efficiency

[mr.drankin]

Iodine test?  Never thought of this.  I'll have to look this up

I'm only interested as im doing a sort of braumeister/biab clone setup and as braumeister videos show its usually 3 step mashing.  I am really thinking about efficiency as i'm doing a no sparge set-up, which i'm very unsure about(anythings possible)

Possibly do my 65c-68c  as normal then circulate at sparge temperature to dissolve as much sugar as possible then get a good drain.  Is there a point when too much re-circulation at high temps could destroy the wort???

I had planned to test the wort on my 1st brew every 10 minutes to be sure.  On my last set up I used a refractometer to test, which involved getting a syringe to extract the wort which was less hassle than a hydrometer, cooling correction, cleaning etc as you only needed the smallest drip to add to the refractometer.  Hopefully this is as accurate as a hydrometer.

I'll probably stick 6kgs malt into beer smith to get my potential efficiency and go from there.

[sub82]

Is there a point when too much re-circulation at high temps could destroy the wort???

What sort of temperatures would you be reaching? The absolute max. we take it to is 75oC - i think any higher than this and you risk extracting bitter/puckering tannins from the grains.