Mash Help,Please

[BM1]

This is the one I just brewed and I put a lot of work into it;maybe un necessarily.

Any comments,crit or praise,would be welcome.Especialy on the MASH.This is only my second try at step infusions.Maybe some one could tell me that my criticism of my tun size is misdirected.(HOPE ).Would like to do more steps,maybe there is way?

Otter Pale Ale

Style: Some Kind of Pale Ale
Type: All grain Size: 5.5 gallons
Color: 13 HCU (~9 SRM)
OG: 1.057 FG: 1.012
All temperatures are deg.Farenheit.
Brew Date: Friday, December 18, 2009
Bitterness: 28 IBU
Alcohol: 5.8% v/v (4.6% w/w)

Grain: Total grain 12 Lbs
8 lb. 12oz. oz. British pale
8 oz. Wheat malt
1 lb. Belgian aromatic
1 lb. American crystal 10L
12 oz. American crystal 20L
Boil:
60 minutes SG 1.047 6.75 gallons
Actual SG: 1.048 6.5 gallons.Add extra qt.( pre boiled )
at flame out.
Wirfloc x 2 15 min.
Hops:
1 oz. Saaz (5.8% AA, 45 min.)
1 oz. Saaz (2.5% AA, 45 min.)
1 oz. Saaz (2.5% AA, 15 min.)
Yeast:
Safale us - 04 Dry Ale Yeast.
Pitch at 65°,ferment 68°.
( actual was 66* )
Mash:
70% efficiency
Three rest infusion (F°): 115°/150°/168°.
Actual mash went as follows (I' new at this).
First rest 114* 20 min. Second rest 152* 75 min.
Water allowance ran out and could not get 168* rinse.
Settled for 165*. All went well otherwise.

Due to my small mash tun ( 5 gal.round water cooler ) the mash was split between
two vats,5 gal. and two gallon.Temerature rests went about the same in both,however
I believe the 5 gallon one was more efficient.
6.49 gallons of wort was collected at 1.048 SG and a calculated 70% BHE per
'The Beer Recipator' program for finding efficiency.
OG was 1.056 @ 5.5 gallons.

[Don]

As you are aware of( by now) you need bigger than a 5 gal. cooler to do a protein rest/Saccrification rest/Mashout for most 5 gal batches.
I started with a 10 gal and have done Double Infusion w/mashout without a problem.
I have since built a stainless steel RIMS system which lets me do a step mash (but there is hardley ever a need to with todays grains) and it lets me recirculate the mash during the entire mash time and keep it clear and at what ever temp I desire.
You might want to bump up your protein rest temp. Most wort proteins, including some enzymes are not soluble until the mash reaches (113-131°F).

Here is what Palmer says (and I do find most of his information useful)

The typical Protein Rest at 120 - 130°F is used to break up proteins which might otherwise cause chill haze and can improve the head retention. This rest should only be used when using moderately-modified malts, or when using fully modified malts with a large proportion (>25%) of unmalted grain, e.g. flaked barley, wheat, rye, or oatmeal. Using this rest in a mash consisting mainly of fully modified malts would break up the proteins responsible for body and head retention and result in a thin, watery beer. The standard time for a protein rest is 20 - 30 minutes.
.....the optimum temperature range for the beta glucanase enzyme is below that for the proteolytics. This allows the brewer to rest the mash at 98 -113°F for 20 minutes to break down the gums without affecting the proteins responsible for head retention and body. The use of this rest is only necessary for brewers incorporating a large amount (>25%) of unmalted or flaked wheat, rye or oatmeal in the mash.

Here is a link to finding the right mash tun for your needs.
http://www.homebrewtalk.com/f11/how-big ... ds-123585/