Judochop
Well-Known Member
I have a basic understanding of what those little alpha and beta amylases are up to during the mash. My mash tun holds temps fairly well in warm weather. Cold is a different story, but Im working on building a mash blanket to help hold em in place.
Anyway, thats not the point. The point is that once I start (fly) sparging, the temp on the mash drops slowly but significantly, by the hours end landing around 140 F and Im not sure theres anything I can do about that.
Is this in any way reversing my efforts to create a full-bodied, lower-alcohol beer by mashing in at higher temps? Will the beta enzymes start kicking in again as the temp drops and undo some of the chewy dextrins Ive created?
I recognize that a mash out @ 168 will put me beyond the range of either enzyme, but the dropping temp issue is still present and Ill probably end up right in the mix of things in temperatures around 150-155.
So, in short, what are the conversion effects of sinking temps during the sparge?
Can I rely on my mash temperatures do to the bulk of the work and not worry about what happens conversion-wise after 60 minutes of mashing?
Are folks here happy with their beer body building techniques?
I await brilliant responses, or redirection to another thread. (Honestly, I tried searching, but its hard to know what to search for sometimes.)
-jc
Anyway, thats not the point. The point is that once I start (fly) sparging, the temp on the mash drops slowly but significantly, by the hours end landing around 140 F and Im not sure theres anything I can do about that.
Is this in any way reversing my efforts to create a full-bodied, lower-alcohol beer by mashing in at higher temps? Will the beta enzymes start kicking in again as the temp drops and undo some of the chewy dextrins Ive created?
I recognize that a mash out @ 168 will put me beyond the range of either enzyme, but the dropping temp issue is still present and Ill probably end up right in the mix of things in temperatures around 150-155.
So, in short, what are the conversion effects of sinking temps during the sparge?
Can I rely on my mash temperatures do to the bulk of the work and not worry about what happens conversion-wise after 60 minutes of mashing?
Are folks here happy with their beer body building techniques?
I await brilliant responses, or redirection to another thread. (Honestly, I tried searching, but its hard to know what to search for sometimes.)
-jc