This may have been covered before... In a step-mash, is it possible to do so with a cooler, adding 170 degree water to raise the temp per rest? Sorry if this has been covered before, but I'm still doing research on step-mashing...still a single infuser here.

Just start off with a thicker mash so you have room to add water. Use boiling not 170F.

Perfect. Exactly what I needed to know. 170...pish...I was way off...

Yeah, use boiling water. Also, I don't try to use any kind of calculator....I've never found one that's accurate for my system. I just stir in boiling water until I hit the temp I want. And consider why you want to do a step mash.....I've found it's unnecessary 90% of the time.

Well, from the looks of it, your RyePA was step mash, yes?

Nope, single infusion at 153. Where's you see a step mash for it? I've done a lot of step mashes and have finally come to the conclusion that I can't really find much, if any, benefit to them.

Blah. I don't even remember now...

Denny, you're just like my old man...always right. But sometimes us damned kids want to make our own mistakes.

Step-mash your little heart out drummer!

I've been known to step mash my bigger beers in an attempt to maximize attenuation. Since I mash in a 10gal igloo cooler with a false bottom and frequently mash in about 28 pounds (5 gal batch) I have no room to infuse additional water. My solution --- Decoction ---

While decoctions add flavor, this flavor can easily be added with some specialty grain additions and be non-differentiated in a blind taste test. You can impact the flavor addition of a decoction by how long you boil the decoction.

(Please, let's not get into the decoction vs. non-decoction arguments here)

When decocting only for the purpose of a step mash you may add the decoction back into the mash as soon as it reaches temperature, no reason to hold it in this case.

I find that the largest impact of a step mash is to lengthen the mash period, which should increase attenuation by spending more time shortening long-chain sugars.

Fred

"(Please, let's not get into the decoction vs. non-decoction arguments here)"....just for you, Fred buddy.....