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Old 02-16-2014, 06:41 PM   #21
prohl84
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Quote:
Originally Posted by Weezy View Post
US base malts which are very highly enzymatic. US barley, from what I understand, was bred this way to help convert all the corn used in beer and liquor. Continental barley is not so enzymatic and is therefore much more sensitive to temp variations, since it converts more slowly (but not slow).
I think you are referring to 6 row barley varieties- commonly used in adjunct laden, American fizzy yellow- having a higher diastatic power than 2 row varieties. A difference of only 10 lintner.

I think the malt type/ degree of modification matters more than the specific variety of barley i.e. Conlon or Harrington. I'm no maltster but I am pretty sure you could make a less modified pilsner malt or a fully modified 2 row pale from either of those barleys. A malt that is less modified is also going to have a lower DP.


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Old 02-17-2014, 12:32 AM   #22
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Floor malt is enzymatically richer than high modified malt. The diastatic power is less than high modified. Used with the right process, diastatic power of floor malt raises drastically and it's not uncommon to fully convert in 10 to 15 minutes with adjuncts. The diastatic strength of high modified is determined in the kiln. Wetting the malt to keep it from burning during the high temp the malt is kilned at, converts, inverts and crystallizes certain things in the malt. Enzymes have less to work on. Making it convenient for baggers and infusers to use adjuncts that will convert easily, using a simple process.

Mashing for 90 minutes at 150F is useless. In a thick mash, beta is denatured in less than an hour. Notice in recipes for brewing German styles of beer using high modified malt, a low temp rest around 140F to 145F is used. Starch doesn't gelatinize at the temp. However, beta is active. Then another rest around 149F to 153F is used. Starch becomes gelatinized. Then a rest around 155 to 162 is used for final conversion. Alpha is in the grain when it is in the field, beta is produced in the malting/kilning process. Other than producing non fermentable sugar, alpha is able to liquify native starch and turn it into carbohydrate soup. The activity begins when mash is doughed in and resting at 100F. Debranching enzymes are kilned out of high modified malt, making the malt worthless from that aspect. The baggery and single infusion process limits alpha's ability to make carbohydrates and reduces the time needed for alpha to chop up starch into reducing and non reducing ends, slowing down beta. Beta works only on the non reducing ends of the chain. Chopping off a couple of molecules of starch and blending them with one molecule of water, producing sugar. Alpha doesn't randomly chop up the chain where ever it feels like. It chops up the chain at what is called 1-4 links. Beta can work down to the 1-6 link. Leaving a branch. Since dextrinase and maltase are kilned out. The branches cannot be broken down. A-limit and B-limit dextrins are formed. Methods, other than baggery or infusion methods, increase enzymatic efficiency and activity. Not too much takes place when hot water is dumped on mash or when mash is in a bag soaked in hot water.

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Old 02-17-2014, 12:57 AM   #23
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Single infusion mash.... 60 minutes, open cooler and stir.
Close the cooler again and set the timer for another 30 minutes, then sparge.

Has been working great for me, so 90 minute mash.... yes.

I was having difficulty reaching the OG I was looking for with a 60 minute single infusion mash. Was having trouble reaching the efficiency I was looking for at 60 minutes. Once I starter using the above process, I stopped having said difficulty. There may be a better way, but this process has worked for me 100 percent of the time. Not saying my way will work for everyone, but it's working extremely well for me.

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