Brew-Happy
Well-Known Member
OK,
I am trying to get a mental handle on the idea of mashing. I am reading an old text on brewing in the British area and would like to create a PM version of an old style of beer.
Here is the book:
http://books.google.com/books?id=XJ3KR25a-DIC&printsec=frontcover&lr=#v=onepage&q=&f=false
I understand the enzymatic activity of alpha and beta amylase for the most part. Convert starch to sugar(of multiple types)
The confusion is the different rest periods. Plus, in the old text they talk about initial water temperatures much higher than is recommended by all of the online wiki's and websites.
So, if I were to have two different mash tuns, one at a 65*C and one at 55*C I would have different types of sugars created correct? Is this why there are different rest periods for the mash? Would a small batch of mash resting at say 80*C create more "mouthfeel" but less fermentables? Which if added to another batch that was mashed at 60*C, would produce a beer with more substance to the taste.
Man my brain is starting to hurt
I am thinking it would be a neat PM experiment to do two or three beers with different combinations of mash temps.
I have tried to mentally consume the wiki here and other posts by Kai et al, but I think the chemistry part of my brain was removed. Mechanics I get, chemistry :cross:
Try using words a 5th grader would understand.
I am trying to get a mental handle on the idea of mashing. I am reading an old text on brewing in the British area and would like to create a PM version of an old style of beer.
Here is the book:
http://books.google.com/books?id=XJ3KR25a-DIC&printsec=frontcover&lr=#v=onepage&q=&f=false
I understand the enzymatic activity of alpha and beta amylase for the most part. Convert starch to sugar(of multiple types)
The confusion is the different rest periods. Plus, in the old text they talk about initial water temperatures much higher than is recommended by all of the online wiki's and websites.
So, if I were to have two different mash tuns, one at a 65*C and one at 55*C I would have different types of sugars created correct? Is this why there are different rest periods for the mash? Would a small batch of mash resting at say 80*C create more "mouthfeel" but less fermentables? Which if added to another batch that was mashed at 60*C, would produce a beer with more substance to the taste.
Man my brain is starting to hurt
I am thinking it would be a neat PM experiment to do two or three beers with different combinations of mash temps.
I have tried to mentally consume the wiki here and other posts by Kai et al, but I think the chemistry part of my brain was removed. Mechanics I get, chemistry :cross:
Try using words a 5th grader would understand.