Mash Schedule - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Mash Schedule

Reply
 
Thread Tools
Old 09-03-2010, 01:26 PM   #1
asdtexas
Recipes 
 
Nov 2008
Posts: 48
Liked 1 Times on 1 Posts



What differences will I see with a step mash of 30 minutes at 140F and another 30 minutes at 158F, versus a single infusion for 60 minutes at 152F-154F?

I note that Charlie P uses the 140 to 158 schedule and am wondering



 
Reply With Quote
Old 09-03-2010, 01:48 PM   #2
DrawTap88
Recipes 
 
Jan 2010
Joliet, IL
Posts: 1,066
Liked 9 Times on 9 Posts


I'm considering the same thing. The guy at my LHBS said that you'll get better efficiency since the alpha and beta amalyse ranges overlap. Gonna give it a try this weekend.


__________________
Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

 
Reply With Quote
Old 09-03-2010, 01:54 PM   #3
stevo155
Recipes 
 
Jun 2008
Derry, NH
Posts: 981
Liked 41 Times on 35 Posts


http://www.homebrewtalk.com/wiki/ind...ory_of_Mashing

A little over half way down, there's a paragraph on this procedure that German brewers use to produce a more fermentable wort. Too much of a pain for my setup...I'll stick with a single infusion.

 
Reply With Quote
Old 09-03-2010, 01:58 PM   #4
DrawTap88
Recipes 
 
Jan 2010
Joliet, IL
Posts: 1,066
Liked 9 Times on 9 Posts


What I'm going to do this weekend is going to be a PITA, but if the beer comes out good it'll be worth it.

This weekend = step mashing in 10 gal pot and THEN transferring the hot wort AND grains to my MLT. = PITA
__________________
Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

 
Reply With Quote
Old 09-03-2010, 05:06 PM   #5
Snafu
Recipes 
 
Apr 2009
Richmond, VA
Posts: 930
Liked 18 Times on 16 Posts


its a protein rest, and although I did it a few times early on, its really not required with the refined grains we have now-a-days. Actually, it could hurt the amount of head your brew ends up with. Just sayin
__________________
I have vessels, some contain beer.

 
Reply With Quote
Old 09-03-2010, 05:32 PM   #6
ReverseMonk
Recipes 
 
Mar 2010
Winston-Salem, NC
Posts: 185
Liked 9 Times on 8 Posts


Quote:
Originally Posted by Snafu View Post
its a protein rest, and although I did it a few times early on, its really not required with the refined grains we have now-a-days. Actually, it could hurt the amount of head your brew ends up with. Just sayin
Sorry, but 140 isn't a protein rest. Too hot. Protein rest generally occurs between 120-130. But you are right about a PR with modern grains. Not really necessary.

The 140 and 158 rests hit the mid-points for both Beta (140) and Alpha (158), so in theory, you get the best enzyme action using those two rest points.

 
Reply With Quote
Old 09-03-2010, 06:06 PM   #7
Snafu
Recipes 
 
Apr 2009
Richmond, VA
Posts: 930
Liked 18 Times on 16 Posts


You Sir, are correct. 120-130, I was only halfway paying attention there, been posting too much on here today. Personally, depending on whats cooking, my typical range is 152-158
__________________
I have vessels, some contain beer.

 
Reply With Quote
Old 09-06-2010, 06:21 PM   #8
DrawTap88
Recipes 
 
Jan 2010
Joliet, IL
Posts: 1,066
Liked 9 Times on 9 Posts


So I did the PITA method yesterday. I'm going to start of by saying that this is going to be my "new" way of mashing.

The ease of controlling the mash temp was insanely easy. Why I didn't do it before is...well, my own stupidity I guess. I knocked my efficiency up to around 90%. I was able to get 2 beers from one mash, a la parti-gyle style. the only bad part was moving the grain from my SS kettle to my Home Depot MT, and with the efficiency I got, it was well worth that minor PITA.
__________________
Fermenting: Nothing
Secondary: Nothing
Bottled: Oatmeal Porter, Double Chocolate Chipotle Porter
Kegged: IPA, Red Rye

 
Reply With Quote
Old 09-07-2010, 02:08 AM   #9
asdtexas
Recipes 
 
Nov 2008
Posts: 48
Liked 1 Times on 1 Posts


I am going to do this in a couple of weeks. I don't think it is very hard if you mash slightly thicker and then add boiling water using one of the many calculators to boost to 158F. I want to get about 1/2 my boil volume from initial running, so I just back into the calculation. I strongly suspect that it will boost efficiency, but really think it may give better control over the body and perhaps give a better wort. Just thinking on this in a theoretical manner.

 
Reply With Quote
Old 09-07-2010, 12:49 PM   #10
Waunabeer
HBT_SUPPORTER.png
 
Waunabeer's Avatar
Recipes 
 
Aug 2010
Rockford, MI
Posts: 344
Liked 12 Times on 11 Posts


My last batch was my first AG attempt. I messed up and poured 154 deg. water into my mash tun and mashed for 60 min. at 144 deg. At the end my efficiency ended up being 90%.

This past weekend I mashed at the specified temp. of 154 deg. for 60 min. and in the end my efficiency was 68%. Now these were two different beers and all, but does the 140-146 deg. range boost efficiency? Maybe that two step method is the way to go.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mash Schedule Help MaineLotus All Grain & Partial Mash Brewing 5 01-21-2010 07:22 PM
Help with Mash Schedule cbird01 All Grain & Partial Mash Brewing 9 09-08-2009 04:55 AM
Mash Schedule Seeves1982 All Grain & Partial Mash Brewing 8 07-16-2009 07:35 PM
What's your best mash schedule? rocketman768 All Grain & Partial Mash Brewing 1 01-23-2009 08:07 PM
Mash Schedule beer Rph All Grain & Partial Mash Brewing 8 11-28-2007 02:43 PM


Forum Jump