Stepped infusion is a common brewing method in many microbreweries. This means that the mash temperature is increased and maintained at different stages. As an example. There are four stages of step infusion.
Stage 1: 30-35°C for 30 minutes
Stage 2: 55-65°C for 30-60 minutes
Stage 3: 65-68°C for 30-60 minutes
Fourth stage: 76-78°C, 10 minutes
For PID control, you need to set the target temperature before each stage and control the time by yourself. That is, before stage 1, you should set the target temperature 30-35°C. Then wait for the mash to be heated to 30-35°C. After that, calculate the time of 30-35°C to keep it at 30 minutes. Next, set a target temperature of 55-65°C for stage 2 and wait for the mash to be heated to 55-65°C. The following process will be similar to stage 1. A brewer has to be there at all times for the whole process.
For the PLC control, it makes brewing much easier because you can enter the temperature and time for all stages in advance. As a result, the mash can be heated and automatically kept below the target temperature. You don’t need to do anything until you release the water. For your better understanding, I have attached a picture. Please check.
Current: Shows the actual temperature.
Set: Enter the target temperature.
HY: adjusts the sensitivity of the temperature response; you can set it to 0.1. This means that the burner or steam boiler will start heating the mash when the actual temperature is 0.1°C lower than the target temperature. Of course, it is not good for the burner or steam boiler to start up and shut down frequently. So some customers do not like such a sensitive temperature response. In this case, you can set the HY to 1. When the actual temperature is 1°C lower than the target temperature, the burner or steam boiler will start to heat the mash. This is very flexible.
Setting: Enter the time you want to stay at the target temperature.
Remain. Once the actual temperature reaches the target temperature, count down the time.