Mashing parameters for greater attenuation

dudybrew said:

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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ArcLight said:

By the way - denatured enzymes can sometimes recover

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PeteNMA said:

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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