Does infusion mashing produce beer with the same efficiency as step mash?
I'm trying to break the 1.06og threshold each time I mash, and so far with no real effort hit 1.054-1.05.
My typical grain bill for a 5.5 gallon result is
11.5 lbs. Base 2 row 1/2 lb Adjunct 3/4 lb WheatMy water ratio is 1.5qts / lb. I hold my mash temperature between 154-158 for 90 min.
My thoughts are a) the crush of the grain is not consistent. b) my water is too soft (like Pilsen) c) infusion mashing cannot produce beer with the same efficiency as stepping.
Thanks