Timing tips

[Yosh]

HI everyone, I'm looking to start brewing this:

http://www.northernbrewer.com/documenta ... keBomb.pdf

Recipe states
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 154° F for 60 minutes
Mashout: 170° F for 10 minutes



As I have more control with regard temperature than the recipe requires, do you guy have any ideas what I should set the Braumeister with regard

Mash in
Protein rest
Maltose rest
Sugar rest 1
Sugar rest 2



I'm just guestimating and was thinking of goin with

Mash in- 62 C
Protein rest-
Maltose rest- 63c 30 mins
Sugar rest 1- 73c 30 mins
Sugar rest 2- 78 c 10 mins

Any ideas, I'm a little lost.

[Yosh]

Now I'm thinking that my sugar rest 1 is far longer than recipe.

[Yosh]

Well there video of an imperial stout is very much like the original recipe, so maybe I should stop farting about and get brewing

https://www.youtube.com/watch?v=qCKR6EXb0oM

[paulg]

no reason why you cant just follow recipe
mash in at 40c
rest 1 = 60 minutes at 154f (what eve3r that conerts to in centigrade
rest 2 = 0 minutes at154
rest 3 = 0 minutes at 154
rest 4 = 0 minutes at 154
rest 5 = 10 minutes at 170

you dont have to do a step mash,but it is fun and easy