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Old 12-19-2011, 04:45 PM   #1
Mar 2011
Ridgewood, nj
Posts: 44

I am mashing in a kettle - not an MT cooler. What are the potential problems (if any) of adding my grain to cool water and then heating the water to 150+ mash temperature?
[SIZE="1"]Give a man a beer he'll waste an hour. Teach a man to brew he'll waste a lifetime

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Old 12-19-2011, 05:08 PM   #2
Nov 2011
, NE
Posts: 421
Liked 36 Times on 26 Posts

It will take you longer to get up to temperature and you will have to be careful not to scorch your grains. What are you trying to accomplish by adding the grains to cold water?

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Old 12-19-2011, 06:01 PM   #3
Jun 2009
Posts: 98
Liked 9 Times on 9 Posts

Why not just heat the water to the appropriate strike temp and the add the grains? I think the time it takes to get there will be roughly the same whether you add the grains to the water first or not, but you can't burn water. And it's much easier to get a uniform temp reading from water - I'd be afraid of serious hot spots in the mash if I was direct firing to bring it all the way up to temp.

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Old 12-30-2011, 11:21 PM   #4
Feb 2010
Somewhere wonderful, Colorado
Posts: 14

Dunno. Going out on a limb here, but starting with cold(er) water would give you a chance to at least get some maltase/dextrinase/glucanase/etc. activity going, wouldn't it? Not significant, since I think the temp. ranges for those enzymes are somewhat small. Plus, if you're not planning on pausing at those temperatures, it'd be a cursory step at most - as the temperature builds towards your 150+, those will start denaturing.

The unfortunate thing about non-amylase enzymes seems to be that they work best after amylase has had its way with the starches...which is opposite the way you'd wish it to work out if you're trying to be efficient and hit all the enzyme ranges on the way up.

Damn you, nature!! the end, I don't really think you'd get much of anything out of doing that.


Unless someone else knows of any potential benefits associated with steeping grains in cold water?


(1 last thought: one benefit I can think of for doing it the tried-and-true way of mashing after reaching your high temperature, is that adding grains to the hot water can help cool it back down. If you're heating your heating your water until it reaches desired temp., then it'll keep getting hotter even after you shut off your burner, right? So adding room-temp. grains will counter that and help keep you in your desired range. Maybe I'm just talking hot air there, though.)

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Old 07-02-2013, 05:33 PM   #5
Apr 2009
Amarillo, TX
Posts: 118
Liked 4 Times on 4 Posts

So, I'm bringing this thread back.

I tried a recipe I found on brewingTV, where Michael Dawson mashs in cold on a single malt quad to give him a higher abv. I tried it, and missed my mark by a mile!!! I don't know how he did it.

Episode in question:

Chocolate Stout


Throw Together Pale Ale (Tropical Edition)

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