Hi so I am curious about mash enzymes and what overshooting the mash temp really does. My question is, say I overshoot a mash temp and end up at 170F, if I add cool water quickly do the enzymes that were denatured actually recover? Or am I relying on the ones that somehow escaped harm to finish out the mash?
Overshooting mash temp?
- Thread starter nanok66
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You are relying on the remaining enzymes. But if you get the temperature down in a reasonable amount of time, say, 15 minutes, you're probably okay.
Look up the NHC Q&A Brew Strong podcast -- someone asked that very question.
Edit: Here you go http://www.thebrewingnetwork.com/membersarchive/bs_nhcQandA082409.mp3
Look up the NHC Q&A Brew Strong podcast -- someone asked that very question.
Edit: Here you go http://www.thebrewingnetwork.com/membersarchive/bs_nhcQandA082409.mp3
The enzymes do not denature immediately. 170 is quite high, but you have some time. During that time alfa amylase will be going nuts.
For example beta amylase denatures around 150(can't remember the exact temp). This does not mean it is gone when you mash at 152. At 152 beta is very active and working. It will slowly denature over a period of time.
For example beta amylase denatures around 150(can't remember the exact temp). This does not mean it is gone when you mash at 152. At 152 beta is very active and working. It will slowly denature over a period of time.
the_Roqk
Well-Known Member
Check out the Home Brewing Wiki located in this forum.
Here's a link that might answer your question.
The Theory of Mashing - Home Brewing Wiki
As far as adding cooler water to bring your target mash temp back down. I have to do that sometimes and hadn't noticed any difference. I agree with the other posters that your target mash temp does need to be hit ASAP.
Here's a link that might answer your question.
The Theory of Mashing - Home Brewing Wiki
As far as adding cooler water to bring your target mash temp back down. I have to do that sometimes and hadn't noticed any difference. I agree with the other posters that your target mash temp does need to be hit ASAP.
