peter78
Well-Known Member
Besides getting a little more wort by increasing the mash temperature to around 165*, is there any other benefit to do that? I've read that people do it to stop enzyme activity. What's the point of it?
Besides getting a little more wort by increasing the mash temperature to around 165*, is there any other benefit to do that? I've read that people do it to stop enzyme activity. What's the point of it?
For example (especially with BIAB), it's kind of hard to get the grains up in temperature evenly.
It would be easier to do the normal mash/squeeze routine, then pull the grains and elevate the temp to stop any enzymes.
That's surprising that more sugar doesn't come out with the temperature increase. I certainly see a difference when stirring the mash from 150 to 170. Do you have a link to that proof? Kai does some good work.
One thing I've not understood is this... is it necessary to mashout at the grain bed, or is the same thing achieved after collecting.
For example (especially with BIAB), it's kind of hard to get the grains up in temperature evenly. It would be easier to do the normal mash/squeeze routine, then pull the grains and elevate the temp to stop any enzymes.
(sorry to hijack, but relevant).
I certainly get a 2-3% bump in efficiency when I do a mashout vs. when I do not. I though mashouts were a waste of time before I experimented on about a 1/2 dozen batches and came to that conclusion.
How would Kai Troester's experiments explain that?
What you're experiencing is increased conversion, not reduced viscosity.
With modern grains, conversion is effectively complete like 15 minutes into the mash. Why would heating up the water re-start conversion
Nope, but I've seen plenty of modern experiments that conclude that if my temps and mash PH were spot on and consistent for 15 minutes, I certainly could.
Eric Watson on the Brewing Network has an episode where he proves this with the iodine test. He even concluded that he hit his target OG after just 5 minutes of mashing. Check out that episode!
Nope, but I've seen plenty of modern experiments that conclude that if my temps and mash PH were spot on and consistent for 15 minutes, I certainly could.
Eric Watson on the Brewing Network has an episode where he proves this with the iodine test. He even concluded that he hit his target OG after just 5 minutes of mashing. Check out that episode!
Exactly what I wanted to know. Thanks!The enzymes come from the malted grain, and are working on the starches left in the malted grain. The enzymes don't work on the sugars in the wort, that's the product they've already created from the starches in the grain. The mashout is only for the benefit of the enzymes still working on the starches left in the grain
Unless I'm missing something, it seems like what it comes down to is semantics. I guess what I'd like to know is what is the difference between a single batch sparge and "mashout"? According to my brewing software, I heat my sparge water to about 190˚F which, when added to my mash tun after draining the first runnings brings the grain bed up to about 165˚-169˚. I have have nothing but absolute success with this method.
Whike I have no doubt you get good results, can you define "success"? Is it that you denature the enzymes and fix fermentability? That's what a mashout is supposed to do. But if you define "success" as hitting your OG, then you are seeing other benefits from raising the temp. As do I. I find my conversion efficiency increases by increasing the temp at the end of the mash. That's because the last bits of conversion happen. Contrary to what some seem to think, full conversion does not happen in 15 min. That theory came about becasue some commercial breweries do a short mash rest. But they also are basically at conversion temps for an hour or more while they sparge. So, although the mash rest itself may only be 15 min., the total conversion time is much longer.
"Success" by my measure is hitting my gravity points, achieving no less than 70% eff., and generally making very good beer. I have been pleased with my brewing results over the last few years and I therefore don't try to fix things that aren't broke.
That's what I assumed you meant. I just wanted to be sure that you weren't referring to a true mashout.
Yup, we're on the same page. Brewing is a hobby to me. I think when I first got really into it, I got caught up in a lot of the science and technical things related to mash, enzymes, conversion, pH, etc. When I finally said f*ck it and just brewed for pure enjoyment, that's when I started making some truly great beer.
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