Originally Posted by cscade
Just to throw in a data point here;
I do a Wit in my HERMS, which is a single 220V 5500W element.
I run a step from 122F to 154F, which takes almost exactly 30 minutes to rise. That's with a 16.12lb grist at 1.5 qt/lb, recirculating with a march pump wide open the whole time. The beer turns out fantastic.
and I should have said.... I am not saying I have proven a long rise to produce bad beer. But for me, if I am a step guy, I want my steps to happen within 10 minutes or so max. That means my entire mash volume is at my step temp within 10 minutes from rise (not jsut the exiting wort from the herms coil). This is just a made up expectation of mine. To me personally a brew day that adds another hour or more in step times isn't ideal. I also have the main goal of providing a steady temp to favor enzymes in the step, not across a 30 minute ramp. I am not sure how the RIMS handle it timewise, but general understanding is that the RIMS is faster to step.
Thanks for the solid numbers cscade.
Originally Posted by jbsengineer
Cidah can you highlight the steps you go through to do your step mash on the witbier?
for my step mash with the wit I have near boiling water going in my BK. So I mash at thick, say 1qt/ lb mash or so for the first rest (113). Once I give that five minutes I use beer smith to approximate how much volume of 212 to add to step up to 144F (the second step).
So basically I work it like a decoction, without grain.
1: 113F for 5 mins by adding strike water as per beersmith (recirc)
2: 144F for 20 - (stop recirc) adding 212F water as per beersmith to achieve next step, I add steady and stir constantly so as to cool down the 212F quickly and heat up the mash volume to minimize denaturing of the enzymes. Once I am at the step (2-5 minutes to do this), I start recirculation again through he herms coil.
3. for the next step I usually just ramp up my HLT since the increase is about 10 degrees or so and I don't want to thin the mash out too much more.
If the step is small, you can ramp up, but your mash volume takes a long time to become what you are getting on wort exiting your HLT coil. i.e. your HLT gets to temp, then you have easily 60lbs+ of water and grain in your mash to heat up by running a it through the herms coil. If you temp your mash in several spots you will see what I mean. One spot will me the hotter inflow from the coil (144F) and the other parts of the mash will be like 133F or whatever depending on how long the ramping has been going on.
Again, this may not make any difference. But my understanding is that enzymes did best (produced teh desired mash characteristic) when they were held constantly at a certain temperature, not ramped. I don't sweat it too much because I brew the wit 1-3 times a year. But like I said, doable, but not ideal for step mashing IMO.
I have tried overheating the herms water to speed up things, but it doesn't work was fast as adding hot water to the mash directly.