New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > How to repeat a desired maltose/dextring ration in your mash




Reply
 
LinkBack Thread Tools Display Modes
Old 02-22-2006, 03:09 AM   #11
Lost
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Location: Tampa, FL
Posts: 606
Liked 7 Times on 6 Posts

Default

Quote:
Originally Posted by boo boo
I'm confused here. If you can't hold the temps steady on an infusion mash, then how do you hold the temps steady on a step mash? Seems to me that you have a couple more steps in which to vary your temps in.
It's not about holding the temp steady... the cooler does a fine job of that. It's about getting the temp right in the first place. Sometimes it's too hot so I throw in some ice then wait for the temp to stabilize and lo.. it's too cool now so I throw in some hot water and wait again.. hopefully I've got it right at this point and even if I do I've probably wasted 15 minutes screwing around. Anymore I just don't bother with the particulars in an infusion mash.. if it's in the range then it's fine with me. Next time though I'm gonna try a decoction or three.

Kai, yes the temp is more of a range in a step mash but I still worry that I'll miss the range entirely. I'm just not quite sure what effect adding a third of the boiling hot mash back into the tun will have - knowing exactly how much it will raise the temp at a given temp is probably a product of experience which is something I don't have yet. Since you've done it (and sucessfully I presume) you know what to expect and know if its easier or harder than an infusion mash. Frankly though, I expect that it will be harder or else we'd all be starting with decoction mashes. Now, for a pro it does offer more control and, probably, more consistency but as you can tell I'm no pro. Heck, I'm happy with the control AG affords me over the extract brewing methods.. that was definitely a big step up!


__________________
Lost is offline
 
Reply With Quote Quick reply to this message
Old 02-22-2006, 03:37 AM   #12
Kaiser
Feedback Score: 0 reviews
 
Kaiser's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 113 Times on 71 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Lost
Kai, yes the temp is more of a range in a step mash but I still worry that I'll miss the range entirely. I'm just not quite sure what effect adding a third of the boiling hot mash back into the tun will have - knowing exactly how much it will raise the temp at a given temp is probably a product of experience which is something I don't have yet. Since you've done it (and sucessfully I presume) you know what to expect and know if its easier or harder than an infusion mash. Frankly though, I expect that it will be harder or else we'd all be starting with decoction mashes. Now, for a pro it does offer more control and, probably, more consistency but as you can tell I'm no pro. Heck, I'm happy with the control AG affords me over the extract brewing methods.. that was definitely a big step up!
I use Beersmith to calculate the volume of the decoctions and always add 1 to 2 qts to compensate for evaporation and other factors. It's always easier to cool it down with ice than heating it up with boiling water. And for boiling water you will need another pot.

So far, it wasn't that hard to hit in the temp range. But I miss by 1 to 2 C (2..4F) most of the time and have to correct.

One interesting fact about decoctions is, that they were invented when thermometers weren't available yet. By boiling a predetermined amount of the mash and mixing it back in, brewers were now able to repeat the temperatures of their mash rests more reliably. But now that we have good thermometers, this is not why decoction mashes are still done.

Kai
Kaiser is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
repeat mistakes to repeat beer taste? Elfmaze Extract Brewing 2 09-15-2009 07:46 PM
Possible Repeat Carbonation Issue brewerdad Bottling/Kegging 4 09-07-2009 06:38 PM
Hops/maltose utilization lordbeermestrength All Grain & Partial Mash Brewing 20 03-05-2009 11:38 PM
Open House 12-5pm Maltose in Monroe, CT 3/7/09 Joe C Connecticut HomeBrew Forum 0 03-05-2009 05:16 PM
Rice Maltose solidghost Extract Brewing 12 02-26-2008 04:16 PM