Maths was always my worst subject....
I have a fixed lauter-grill/filter at the bottom of my mash tun so i can't stir anything that falls through it = the gas burner gives me a burnt bottom :(
Thoughts about adding hotter water to the mash to raise the temp rather than using the gas, or a combo of both? If you think doable, please help me work out the numbers for say a 500 litre mash :)
Equation something like:
250L @ 57C to mash in (for 10 mins).
Add 100L of hotter water @ X degrees C = 350L @ 66 degrees C (for one hour).
Add 150L of hotter water @ X degrees C = 500L @ 78 degrees C (for 15 mins).
I worry about ever seeing water in a mash go above 78C (sour flavours appear) so am reluctant to add anything even close to boiling water, although added slowly may dilute the heat enough....???