What is the difference between Temperature and Infusion in the Mash Guidelines?

Discussion in 'Recipe Editor' started by ChicoBrewer, Jun 3, 2018.

  1. ChicoBrewer

    ChicoBrewer Well-Known Member

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    They appear to be the same thing?
     
  2. Yooper

    Yooper Administrator
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    I use a temperature mash with my HERMS set up. I can dough in and then raise the temperature without adding more water for different steps.

    Infusion mash means adding water to change temperatures, like step mashing or raising the temperature to mash out.

    In both cases, you are adding strike water initially, but not adding more water for raising the temperature later on.
     
  3. ChicoBrewer

    ChicoBrewer Well-Known Member

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    Thanks! The FAQ page is really good in most cases but this one was puzzling to me.

    ~Scott
     
  4. Hawkbox

    Hawkbox Well-Known Member

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    I've been using this for a while and still havent figured out how to get an initial mash as part of the recipe without doubling up on my initial water.
     

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