v-shaped mash profile? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > v-shaped mash profile?

Reply
 
Thread Tools
Old 10-30-2010, 04:35 PM   #1
twd000
Recipes 
 
Jul 2010
Tucson
Posts: 424
Liked 4 Times on 4 Posts



I just picked up a PM Maibock kit from my LHBS. The instruction call for mash-in-a-bag starting at 162 F, then let it cool to 122 F while stirring, then reheat to 158 F. I'm a relative newbie, but I am used to seeing a single temperature mash, then a single temperature sparge. Is there a benefit to doing it the way they recommend, or just unnecessarily complicated?

 
Reply With Quote
Old 10-31-2010, 02:43 AM   #2
UnDeadly
Recipes 
 
Sep 2010
Asheville, NC, North Carolina
Posts: 18
Liked 1 Times on 1 Posts


I am just as much a newbie to all-grain, but this puzzles the hell out of me. The enzymes that operate at the lower temperatures (your protein-breakers, the proteases) would be denatured during your initial ramp-up, rendering them useless (or at least, less useful).

I think your alpha-amylase would survive, though since it would seem the betas would be getting first crack at the sugars your wort would overall be sweeter and less fermentable. So basically, you would get a slightly dextrin wort. My guess is you would probably have really good extraction doing it this way, that's the only reason I can think of.

 
Reply With Quote
Old 10-31-2010, 03:00 AM   #3
devilishprune
Recipes 
 
Mar 2010
Posts: 1,241
Liked 9 Times on 9 Posts


I say just do it at 158 and call it a day. I have never seen a v shaped profile before, and it doesn't make sense to go to the hotter temperature first.

 
Reply With Quote
Old 10-31-2010, 03:05 AM   #4
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
 
Airborneguy's Avatar
Recipes 
 
Sep 2009
Isle of Staten
Posts: 10,886
Liked 855 Times on 626 Posts


Since a maibock is traditionally a lager style, I'm guessing that you purchased an ale version and they are *trying* to add a protein rest to help mimic the lager's clarity. If this is a kit that they created, I would say your LHBS messed up the order of the steps accidentally or just outright don't know what they are doing.

If you want, you can switch the order of the steps, or likely skip it all together and just do the higher step. I would keep it at 160 though to be safe.
__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter

 
Reply With Quote
Old 10-31-2010, 03:35 AM   #5
devilishprune
Recipes 
 
Mar 2010
Posts: 1,241
Liked 9 Times on 9 Posts


I agree. I can see a step at 122 for protein rest, and then a step at 158-160, but not one at 158 and one at 162. If they wanted to to beta and alpha rests I would imagine they would be somewhere around 145ish and 158ish.

 
Reply With Quote
Old 10-31-2010, 04:41 AM   #6
twd000
Recipes 
 
Jul 2010
Tucson
Posts: 424
Liked 4 Times on 4 Posts


Quote:
Originally Posted by Airborneguy View Post
Since a maibock is traditionally a lager style, I'm guessing that you purchased an ale version and they are *trying* to add a protein rest to help mimic the lager's clarity. If this is a kit that they created, I would say your LHBS messed up the order of the steps accidentally or just outright don't know what they are doing.

If you want, you can switch the order of the steps, or likely skip it all together and just do the higher step. I would keep it at 160 though to be safe.
yes, that's exactly what is is - they gave me Wyeast American Ale yeast and said to ferment at 65-70, so I guess they're trying to mimic a lager? Is is common to include multiple steps for lager styles, or can it benefit ales too?

 
Reply With Quote
Old 10-31-2010, 12:02 PM   #7
Airborneguy
Adjunct of the Law
HBT_LIFETIMESUPPORTER.png
 
Airborneguy's Avatar
Recipes 
 
Sep 2009
Isle of Staten
Posts: 10,886
Liked 855 Times on 626 Posts


It's more common in lagers, but a protein rest can benefit an ale. It will help cut down or eliminate haze and in this case, will also cause the beer to have less head formation, which is more lager-like.

If you can, try to ferment even lower, around 62. According to Wyeast, 1056 can tolerate down to 60. The colder you ferment it, the closer you can get it to a maibock profile.
__________________
Fermentor(s):
Lagering:
Bottled: Atonement Brown Porter

 
Reply With Quote
Old 10-31-2010, 01:21 PM   #8
OLDBREW
Recipes 
 
Oct 2009
SJ
Posts: 759
Liked 5 Times on 4 Posts


I'd keep the saach rest temp down around 150*F. Traditional Maibocks are a fermentable wort that finishes dry. Like Airborneguy said.. the 1056 will ferment down below 60*F, so 62*F is a good temp to keep a clean crisp lager like brew. The base is pils malt, the maltiness comes from the munich and some carapils will add the body, a little light and medium crystals give some toasty caramel notes. Yumm! making me thirsty. darkess helles on steroids! haha

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mash Profile Cheat Sheet Yuri_Rage All Grain & Partial Mash Brewing 5 11-28-2010 06:05 PM
Mash profile for a half wit Pommy All Grain & Partial Mash Brewing 7 10-30-2010 07:05 AM
mash profile confusion, when to use which? pickledherring All Grain & Partial Mash Brewing 6 12-26-2009 02:00 PM
Mash Profile questions Blindguardian All Grain & Partial Mash Brewing 1 08-03-2009 03:17 AM
Mash Temp Profile question Rethin All Grain & Partial Mash Brewing 6 03-05-2007 06:22 AM


Forum Jump