Posted by Jeffrey Donovan on February 28, 2003 at 10:14:16:
In Reply to: Step Infusion Problem posted by Todd Swearingen on February 28, 2003 at 09:58:13:
No, the full mass (grain and water) is taken into account. Generally we have found the biggest problems are that the temperature of the mash will actually drop by a few degrees during the mash, but the brewer will not appropriately record that. This is why in the stand-alone Mash Designer (and Complex schedule in recipes and brewing sessions), we have both a "start temp" and a "stop temp". The infusion amounts/temps for the next infusion are always based on the "stop" temp of the previous rest, which by default is set to the start temp but can be modified accordingly.
While there are certain circumstances we simply cannot account for, by far the biggest problem in correctly hitting second and further infusions is not properly recording where the mash temp actually was at the time of the infusion.
If however, you are holding the temp steady by direct heat or RIMS, then the problem lies elsewhere. What we generally recommend is using the stop temp in the mash disgner or complex mash as a fudge factor if you are holding temps steady but still undershooting the next infusion.
I hope that was clear...let me know if I can answer any additional questions.
Cheers!
- Jeff