cladinshadows
Well-Known Member
So yesterday was a rough brew day. I was planning an American IPA and who knows what'll happen. But on to my question:
Mash Journal:
104-102F for 15 minutes
158-159F for 3-4 minutes
146-142F for 120 minutes
Decoction mash-out to 168F
Mash was conducted with a w:g ratio of about 1.7 qts/lb and I included some 5.2 pH stabilizer.
Grain Bill:
9 lbs. 2-Row
9 lbs. Vienna
1 lb. Crystal 15L
My concern is that the majority of the beta amylase was denatured during those couple of minutes at 158F. This is why I lowered the temp as fast as I could and continued the mash for a very long time (thinking it'd take much more time for a small amount of beta activity to get the same job done).
Anyone care to speculate on the fermentability of the wort? What would you have done in the same situation (besides RDWHAHB, because that was what was responsible for this happening!!) ?
Thanks!
Mash Journal:
104-102F for 15 minutes
158-159F for 3-4 minutes
146-142F for 120 minutes
Decoction mash-out to 168F
Mash was conducted with a w:g ratio of about 1.7 qts/lb and I included some 5.2 pH stabilizer.
Grain Bill:
9 lbs. 2-Row
9 lbs. Vienna
1 lb. Crystal 15L
My concern is that the majority of the beta amylase was denatured during those couple of minutes at 158F. This is why I lowered the temp as fast as I could and continued the mash for a very long time (thinking it'd take much more time for a small amount of beta activity to get the same job done).
Anyone care to speculate on the fermentability of the wort? What would you have done in the same situation (besides RDWHAHB, because that was what was responsible for this happening!!) ?
Thanks!