stpug
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This is what I had in mind, after watching some youtube. Maybe the group can critique my thoughts.
I planned on taking the initial water & grains up to the 122 F (in the cooler) and wait the 20 minutes, then I would drain 75% of the liquid, put it back in the kettle and raise the temp to achieve the 147 F and add it back to the cooler for the second rest. Repeating this process once more for the 160 F. I planned on draining that and doing a separate sparge for the last 168 F step.
If anyone wants to help improve on this step I am all ears.
EDIT: After a bit of reading, I would recommend against a dough in at the protein rest range when using well/highly modified malts. Instead, I would aim for a acid and/or beta-glucanase rest in the 95-113F range. If, on the other hand, you're using a moderate or low modified malt (you'll know if you are) then the protein rest is probably a logical dough in temp; although there are probably still reasons why you'd want to do a acid/glucanase rest prior.
From 122F to 147F: use a thick portion of the grist (mostly grain)
From 147F to 160F: use a thick portion of the grist (mostly grain)
From 160F to 168F: use a thin potion of the grist (mostly wort)
If your first step is mostly wort then you'll denature the enzymes contained within that wort, which will be a lot of them, and leave them unavailable for your beta rest. Do it again for the alpha rest and you may not have enough enzyme left to convert the remaining starches.
You can, and should, use a thin decoction for the last step since your goal at that point IS to denature the enzymes to stop any further conversion.
HTH!