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

Reply
 
Thread Tools
Old 01-18-2008, 09:47 PM   #1
Lost Brews
Recipes 
 
Dec 2006
Grand Forks, ND
Posts: 71


I am still trying to figure out step mashing so i am going to try it on my next batch of beer. I am making a Belgian Double and am not sure at what time and temp to rest at. Please help.


__________________
Cheers
Lost Brews

 
Reply With Quote
Old 01-18-2008, 09:49 PM   #2
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
 
WortMonger's Avatar
Recipes 
 
Nov 2006
Edmond, OK, Oklahoma
Posts: 3,122
Liked 33 Times on 31 Posts


Well, why are you wanting to step mash, for the experience or because the recipe calls for it?


__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"

 
Reply With Quote
Old 01-18-2008, 09:52 PM   #3
Lost Brews
Recipes 
 
Dec 2006
Grand Forks, ND
Posts: 71

Quote:
Originally Posted by wortmonger
Well, why are you wanting to step mash, for the experience or because the recipe calls for it?
For the experience and because i am tired of having to borrow my buddies equipment. I would also rather buy a new brew pot then a cooler.
__________________
Cheers
Lost Brews

 
Reply With Quote
Old 01-18-2008, 09:53 PM   #4
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
 
WortMonger's Avatar
Recipes 
 
Nov 2006
Edmond, OK, Oklahoma
Posts: 3,122
Liked 33 Times on 31 Posts


Well, how are you planning to step? Direct heat,hotter water infusion, decoction? Or are you single infusion?
__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"

 
Reply With Quote
Old 01-18-2008, 09:54 PM   #5
Lost Brews
Recipes 
 
Dec 2006
Grand Forks, ND
Posts: 71

Direct Heat seems the best method for me.
__________________
Cheers
Lost Brews

 
Reply With Quote
Old 01-18-2008, 10:00 PM   #6
WortMonger
United States Mashtronaut
HBT_LIFETIMESUPPORTER.png
 
WortMonger's Avatar
Recipes 
 
Nov 2006
Edmond, OK, Oklahoma
Posts: 3,122
Liked 33 Times on 31 Posts


So, (assuming here) you are step mashing using direct heat. You are wanting to know what temperature to do your saccharification rest at for a Belgian Double? I'd say 154*F if it were me. Based on this assumption.
__________________
"Beer... Nutritious and Delicious!"

"It's like a 15.5 gallon Mr. Beer!"

 
Reply With Quote
Old 01-19-2008, 01:17 AM   #7
left field brewer
Recipes 
 
Jul 2007
Lansing, MI
Posts: 85
Liked 1 Times on 1 Posts


Most belgiains of decent gravity should be mashed fairly low for attenuation to be high and the addition of sugar would usually only be 5-10% for fermentability and to make the beer "digestable". Mash schedules vary greatly for commercially produced abbey and trappist beers. Some are step-infusion, some single infusion, decoction etc. Do what makes sense to you. Try to obtain "Brew Like A Monk" or the other books in the series. They're easy reading and very informative. It seems the sac rest(until conversion) is usually in the 144-50F range and usually has a mash out in the 155-65 range for about 20min. Some have a rest in the 115-120F range. If you feel adventurous you could dough in thick, infuse to get to sac rest, and decoct to get to mash out. Direct heat will work, but creates more like ramps instead of steps. To each his/her own. Hopefully your brew goes well.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mashing - Temp Controlled "Step Mashing" ? WheeledGoat All Grain & Partial Mash Brewing 9 01-15-2015 04:35 PM
Step Mashing DancingBeer6 Beginners Beer Brewing Forum 2 10-26-2009 02:46 AM
New to Step Mashing... TerapinChef All Grain & Partial Mash Brewing 5 02-09-2008 02:38 PM
Step Mashing Lost Brews All Grain & Partial Mash Brewing 10 09-21-2007 10:42 PM
step mashing Lost Brews All Grain & Partial Mash Brewing 6 07-03-2007 01:11 AM


Forum Jump