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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Hefe: Maltase step AND decoction on a herms-setup
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Old 07-24-2014, 08:29 PM   #1
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Default Hefe: Maltase step AND decoction on a herms-setup

I'm (almost) currently all in into making a nice hefe.

I want to try an amalase-step and a sincle decoction, in the same brew.

I haven't tried either of them, but I have a sketch i my head about how to perform both, just not in the same brew.

Herms setup with external herms-container.

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Old 07-24-2014, 09:16 PM   #2
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If you've brewed beer before, you had an amylase step in your mash. That is just the rest time where starches are converted to sugar.

If you want to do a decoction mash, that means you are moving from 1 rest temp to another. Are you trying to do a protein rest or a beta then alpha-amylase rest? Mechanically they are both the same, but you need different temp levels and volumes.

Basically, you pick your temps you want. Hit the lowest temp with your herms. Remove some of the thick mash and add it to a kettle. Bring to 156 and hold for 15-20 minutes. Bring to a boil. Boil for 10 minutes or so. Return the boiling mash part to the main mash and it raises the overall temp up to the next rest stage. Exact volumes to boil depend on your recipe and mash thickness.

Of course, you are kinda neglecting one of the key benefits of a herms system - the ability to just dial up the temp to whatever you want. If you want to try a step mash, that would be the easiest way to start. That would also give you something to compare the impact of decoction to in a future batch.

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Old 07-24-2014, 10:21 PM   #3
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How can I edit the topic? I'm after "maltase", not amalase.

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Old 07-24-2014, 10:41 PM   #4
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Quote:
Originally Posted by Smellyglove View Post
How can I edit the topic? I'm after "maltase", not amalase.
I can edit your title, if you tell me the exact title you want.

I rarely do ferulic acid rests, and never a maltase rest so I can't be of much help. Braukaiser.com has been my 'go to' for German brewing, but I can't seem to access his site.
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Old 07-25-2014, 05:59 AM   #5
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I can edit your title, if you tell me the exact title you want.

I rarely do ferulic acid rests, and never a maltase rest so I can't be of much help. Braukaiser.com has been my 'go to' for German brewing, but I can't seem to access his site.

I'd like it to say Maltase, not amalase in the topic.
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Old 07-25-2014, 02:03 PM   #6
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Oh - a Maltase rest. Not exactly a "Beginners" question. Trying to make a really banana-y Hefe?

The theory is straight forward, but the execution is going to be challenging and time consuming. The general plan is that you take up to half the grain and half the water and mash like you usually would on your system. At that point, you've got a half batch of regular wort. Then, you add back cool water and room temp grain to drop the whole thing down to 95-104 degrees. Let that rest of a half hour or so. Then, you need to get back to scarification temps. If you want to add a decoction step as well, this is when you would do it. You scoop out some of your thick mash and bring it up to 156 in your kettle. Hold for 15-20 minutes. Then bring it to a boil and boil for several minutes. Return the thick, boiling wort to your tun and that raises the temp.

Besides the time, the killer here is getting all the volume and temp calculations correct. You are better shape than most in this since you have a herms to fine tune temps if you don't get them quite right on the first attempt. You also might find that its about impossible to jump from 100 to 152 with a single decoction and might need multiple steps or a big boost from the herms. eg let the herms get you up to a protein rest temp and have the decoction push up to the sach rest.

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Old 07-25-2014, 05:48 PM   #7
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Thanks for your reply.

I'm not that worried about not hitting correct temps, I'm more worried about overshooting, even though I don't think that will happen easily. I'll be using the herms for temperature control, the decoction is just for flavor, so if I undershoot it's no crisis.

I guess I maybe need to swap water in the herms container to cold water when I add the rest of the grains in maltase step.

When you say mash as normal on my system, for the maltase. Do you mean I should add all the different rests, protein rest etc before adding the cool water? Or is it enough to do the Sacch rest on this first half of grain?

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Old 07-25-2014, 06:17 PM   #8
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"When you say mash as normal on my system, for the maltase. Do you mean I should add all the different rests, protein rest etc before adding the cool water? Or is it enough to do the Sacch rest on this first half of grain?"

I mean mash how you normally would for that portion of grain. At minimum, you need a Sacch rest, but you can do others if that is your normal routine. Raising to Sacch rest temps will denature all the other enzymes in that portion of the mash, so if you wanted to use those rest steps for the overall recipe, you would want to do those in the half mash too. Otherwise, your main mash will be running at half enzyme power for those steps.

The critical thing is that you are creating maltose in the first half mash. That is what you need for the Maltase rest to do much of anything. Everything else is optional.

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