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Old 03-15-2013, 08:11 PM   #1
dudybrew
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Default Mashing parameters for greater attenuation

Is it right to assume that mashing at 50C(122F) for a 10min protein rest, then raising up to 67C(~153F) for about 40min for a beta/alpha, the pouring some cold water enough to bring it down to 62C(144F - closer beta ideal temp) to have the betas work further on the converted dextrins will give us a more fermentable wort then direct 67C(~153) and mash out?
That ignoring water ph, and without the addition of more grains or enzimes.

Or even doing a 65C(149F) then a 72C(~162), then adding cold water to bring it down to 62C(144F).

Just wondering.

Cheers...

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Old 03-15-2013, 08:37 PM   #2
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Originally Posted by dudybrew View Post
Is it right to assume that mashing at 50C(122F) for a 10min protein rest, then raising up to 67C(~153F) for about 40min for a beta/alpha, the pouring some cold water enough to bring it down to 62C(144F - closer beta ideal temp) to have the betas work further on the converted dextrins will give us a more fermentable wort then direct 67C(~153) and mash out?
That ignoring water ph, and without the addition of more grains or enzimes.

Or even doing a 65C(149F) then a 72C(~162), then adding cold water to bring it down to 62C(144F).

Just wondering.

Cheers...
By the time you did the alpha temp rests, you will have denatured the enzymes you need for the lower temp beta rest, so it won't work.
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Old 03-15-2013, 08:43 PM   #3
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Start at a lower temperature, say 149, hold it there for an hour. Then raise to 153 for 5 minutes and lower to 145 for an hour, then back up to 153 for 5 minutes and repeat.
Have fun.

OR - just use an extra pound of grain and mash at one temperature.

By the way - denatured enzymes can sometimes recover

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Old 03-15-2013, 09:22 PM   #4
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By the way - denatured enzymes can sometimes recover
I have always heard that isn't so. Could you elaborate for me? Thank.
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Old 03-16-2013, 03:31 AM   #5
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It depends what layer of structure the enzymes have lost. Enzymes tend to be proteins which have four layers of structure, if you just heat them enough to lose the top layer structure then it's possible for that structure to re-assemble on cooling.

If on the other hand you boil the hell out of them, three or four of those layers get destroyed and there's no way in hell they'll re-assemble.

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Old 03-16-2013, 04:17 AM   #6
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It depends what layer of structure the enzymes have lost. Enzymes tend to be proteins which have four layers of structure, if you just heat them enough to lose the top layer structure then it's possible for that structure to re-assemble on cooling.

If on the other hand you boil the hell out of them, three or four of those layers get destroyed and there's no way in hell they'll re-assemble.
Thanks
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