Lost Brews
Well-Known Member
I am going to be doing my frist step mash and am a little confused at what my mash schedule should be. I am making an american Hefe.
step mashing
- Thread starter Lost Brews
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The most common temperatures for step mashing are 40-60-70°C (104 - 140 - 158°F). Times at these temperatures change depending on the beer but 30 min is average.
check http://www.howtobrew.com for more details.
check http://www.howtobrew.com for more details.
Check a couple of the recipes in the database; Yuri's Pistols 'n Pesos Southwestern Wheat does a pretty traditional German hefe schedule:
If you're doing all infusions (no decoctions or direct heat on the mash) you likely can't do that one, though. In that case you might want to try a simpler 2-step mash like the on in Pol's Hugh Heffe:
Beeriffic's 40-60-70 (104-140-158) would work too, but I think for an American Wheat you probably want a rest at 122 to help clear some of the protein haze from the wheat.
If you're doing all infusions (no decoctions or direct heat on the mash) you likely can't do that one, though. In that case you might want to try a simpler 2-step mash like the on in Pol's Hugh Heffe:
Beeriffic's 40-60-70 (104-140-158) would work too, but I think for an American Wheat you probably want a rest at 122 to help clear some of the protein haze from the wheat.
Reverend JC
2500 gallons year to date
I do not mean to question your methods but are sure you dont just want to do a single infusion?
I know, when my LHBS owner suggested that to me over a year ago i thought he was insane, and actually, just a lazy brewer. But being new to AG brewing at the time began reading up on single infusions and step mashing and everything else involved and realized that with most grains today being highly modified step mashing is not nessasry.
I made an american wheat a few weeks ago and kegged it yesterday, did a single infusion and it worked out spendidly.
When i do use the step mash method it looks something like this :
122 for 25 min
145-155 for 45 min (temp depending on style)
168 for 10 min
170 sparge.
I know, when my LHBS owner suggested that to me over a year ago i thought he was insane, and actually, just a lazy brewer. But being new to AG brewing at the time began reading up on single infusions and step mashing and everything else involved and realized that with most grains today being highly modified step mashing is not nessasry.
I made an american wheat a few weeks ago and kegged it yesterday, did a single infusion and it worked out spendidly.
When i do use the step mash method it looks something like this :
122 for 25 min
145-155 for 45 min (temp depending on style)
168 for 10 min
170 sparge.
FlyGuy
Well-Known Member
What's the recipe and what sort of system are you using?
