Hey ya'll.

I'm rather new to the forum and I've been poking around looking for information about step mashing and I can't seem to find a couple answers to questions I have. I'm looking to do a double infusion mash for my next brew day, just because I can and I want to learn something new. I'm using BeerSmith 2 software and I have the recipe set up for a double infusion and I trust the temps and amounts it gives me with my current equipment. But I noticed it calls for 9.9 quarts of water for the protein rest over 11lbs of grain. With my current mash tun set up (10 gallon Gatorade cooler build) that wouldn't rise above the level of the grain (I'm assuming anyway). So long question short. Is that ok if my grain isn't totally submerged during the protein rest? Should I stir it around and then let it sit for the 30 min? Or am I thinking too much about this and I just need to trust the software.

Thanks!

- Craftbrewhaha

11 lbs of grain will absorb 5.28 quarts of water and your adding 9.9 quarts. That leaves 4.62 qts of water to float and cover. You should be OK. Make sure you preheat your cooler with the proper temp water so you can hold that 30 min rest without significant temp drop. If you have a false bottom add the water volume you need to cover it.

Awesome! Thanks for response and the advice about preheating my mash tun. I didn't account for that at all.

Make sure you enter the grain temp and the preheated temp of your mash tun into the strike water temp calculation or you will over shoot the rest temp. This will all be entered in Beersmith 2 under the Mash button. Make sure you have your personnal Equipment section setup too.

Just so you know you do not need to preheat your mash run if you account for it, I just click adjust to my equipment button, make sure you have correct equipment chosen and will adjust the temp of your strike water up a few degrees to account for lower temp of your mash tun. If you keep your mash Tim in a place where the temp is constant or you can adjust the temp of your mash tun in beersmith, I find preheating the mash Tim less consistent but I am sure it is what you get used too

It's pretty common to use 1 qt:lb for strike water if you're planning additional boiling water step infusions.

I have been using coolers for a while and preheat with the hottest tap water I have usually around 130 F. I am not cheap but I would rather spend my money on malt and hops. If I can save on propane or natural gas use (by heating my strike water to a lower temp) it my opinion its worth it. Whether you preheat or not you still have to have you system dialed in to be consistent. Just another brewing peccadillo!

just as a comparison on my 10 gallon rubbermaid cooler the difference is 2 degrees....not sure you would notice much saving...you are heating water somewhere either your water heater or the strike water....6 of one half dozen of another...lol