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Old 08-13-2008, 11:29 PM   #41
Pete08
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Thanks for the write up; here's a question. If a person was to steep at 155*, or thereabouts, for 45-60 minutes, that would be like a mash, would it not?



 
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Old 08-13-2008, 11:38 PM   #42
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yes, but there is a difference between mashing and steeping: the grains you use.

you need grains that have diastatic power. if you look at the grains at briess you will see the DP 140 on 2-row and you see that specialty malts, crystal malts, etc. do not have any diastatic power. basically, they do not contain enzymes and in turn cannot convert starches into sugars.

so, if you have grains included in your mash that have diastatic power, you are in fact doing a mash. if you are just using crystal malts, you are steeping.

it also depends on the amount of water you use. you can steep in a larger amount of water, but for mashing you want somewhere between 1-2 quarts of water per pound of grains.

i generally use 1.25 quart per pound when i do all grain. it gets a bit thinner with this method.

that being said, i still use a small amount of water at 155°F, even when i do a simple steep.


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Old 08-13-2008, 11:55 PM   #43
Pete08
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Ahh, thanks for clearing that up. So crystal, chocolate, and Munich would be mashing?

 
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Old 08-14-2008, 12:03 AM   #44
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munich has diastatic power, but really only enough to convert itself. so yes, you would be doing a mash, but you may wish to throw a tiny amount of 2-row in there to help out, depending on your quantities.

read this: http://en.wikipedia.org/wiki/Diastatic_power, it helped me

so according to wiki, you need a DP of 35° Litner or more.

Here is a comparison of different base malts and their diastatic power, in order from highest to lowest:

Red Wheat: 165
White Wheat: 160
6-row: 160
2-row: 140
Pilsen: 130
Vienna: 130
Rye: 105
Pale Ale: 85
Munich: 40
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Old 08-14-2008, 02:06 AM   #45
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Thanks again. Very informative!

 
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Old 08-14-2008, 07:25 AM   #46
ethangray19
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very informative. I appreciate the time you took to do this post.

thanks
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Old 08-14-2008, 07:55 AM   #47
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no problem. this is fun. keep the questions coming!
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Old 08-19-2008, 02:07 AM   #48
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I'm headed to my LHBS tomorrow to pick up ingredients. I'm doing my first PM Thursday morning, a version of BierMuncher's OctoberFAST for a family party in late October. This tutorial will be used and I'm sure will be quite helpful.

Another thanks.

 
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Old 08-19-2008, 03:15 PM   #49
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I vote to sticky this thread. I think it would be a tremendous help to those new to the craft.
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Old 08-20-2008, 08:29 PM   #50
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+1 for sticky.

Just like shecky for my next brew I will be doing BierMuncher's OktoberFast and this tutorial is just what I needed.

Thanks DB!



 
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