SpanishCastleAle
Well-Known Member
In the Hockhurz section of Kaiser's Decoction Mashing article he states:
Also, RE: the glycoproteides mentrioned above; does this mean that it would be better to use a base malt with more protein for this experiment? Cont. Pils instead of UK Pale? That's pretty much all I got on hand for base malts (plus Munich).
Any help appreciated.
I would like to do an experiment to test this. I was hoping to make one mash (for a ~10.5 gal final volume) and then ferment in two identical 5 gal carboys. I was thinking of doing the Hockhurz Infusion mash and pulling the wort for the 'short dextrin rest' (SDR) batch after only 10 minutes @ 161* F and then letting the remaining wort sit for another full hour for the 'long dextrin rest' (LDR) batch. So it looks like a no-sparge lauter. But how would I do the mash-out for each and make it as controlled as possible? Anything else I'm missing?To reduce and eventually terminate the beta amylase activity and to ensure that all starch in the wort has been converted (especially the small starch granules which have a higher gelatinization temperature), a dextrinization rest is held at 158 - 162 *F (70 - 72 *C). At this temperature the beta amylase is quickly deactivated and only the alpha amylase works on the starches. The rest is held until the mash is iodine negative (no starch or long dextrines in the wort). Narziss [Narziss, 2005] and Fix [Fix, 1999] suggest, that a rest at 158 - 162 *F (70 - 72 *C) benefits head retention and body of the beer through glycoproteides that are extracted from the malt but not degraded by enzymatic activity. Because of that Narziss suggests holding this rest up to 60 min. After that rest a mash-out is performed at 167-173F (75-78 C).
Also, RE: the glycoproteides mentrioned above; does this mean that it would be better to use a base malt with more protein for this experiment? Cont. Pils instead of UK Pale? That's pretty much all I got on hand for base malts (plus Munich).
Any help appreciated.