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Old 12-14-2014, 05:24 PM   #461
lhommedieu
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Originally Posted by Qhrumphf View Post
I do step mashes on German beers and starchy adjunct heavy beers, but that's about it. Otherwise, if I want dry, I just mash low and use sugar.
That certainly makes sense. I'm tending towards decoction mashes for German beers, and while that doesn't fit for highly-modified British malts, I'm thinking that a step-mash might line up to to my equipment and process better.
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Old 12-14-2014, 05:38 PM   #462
DavidJP
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Interestingly Firestone Walker does a 60 min mash at 145F, followed by 10 mins at 155F for their american pale 31 beer. Most of their stuff is heavily UK influenced. Have done that quite a few times and it really works well for that recipe (as below link)

http://www.homebrewtalk.com/f12/can-...e-31-a-189855/

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Old 12-14-2014, 07:18 PM   #463
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Originally Posted by lhommedieu View Post
Has anyone tried step-mashing to get a drier beer? This thread suggests that a short step mash at @ 140F followed by normal mash for a total of an hour will result in a drier beer.
My usual mashing is two batches with a first mash at around 63-65c for 60m, a quick sparge, a second mash around 68-72c for 40m and a second quick sparge. If I have some maize or I need to finish it very dry I also add a short and very thick protein rest for 20 minutes. I tend to get higher OG than what I expect from calculators and a lower FG.
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