Single Infusion over Step Mash - Home Brew Forums
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Single Infusion over Step Mash

Reply
 
Thread Tools
Old 10-07-2008, 10:05 PM   #1
Rockweezy
Recipes 
 
Jun 2006
Oahu, HI
Posts: 202


The Oatmeal stout (Breakfast of Champions) recipe I would like to try from Brew magazine March-April 2007 calls for step mash, but I have never done one before. This will only be my 4th AG brew and would rather not add more variables. Will there be a huge difference just doughing in to get the temp to 154? This would skip the 122 degree step for 30 minutes. I fly sparge so I can hope to bring temp to 170 while sparging to stop the protein conversion. Although I have read a lot, I still feel clueless.

 
Reply With Quote
Old 10-08-2008, 02:34 AM   #2
avidhomebrewer
Recipes 
 
Sep 2007
Posts: 2,553
Liked 24 Times on 23 Posts


It depends on the grain bill. If you have a lot of wheat/rye, I would go for the rest at 122 for about 30 minutes. If not, and all you have are barley-type malts (2-row, chocolate, black patent, etc.), go with the single infusion temp. Go with the single infusion; it will be easier.

 
Reply With Quote
Old 10-08-2008, 01:52 PM   #3
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


If flaked oats are the only adjunct grain, a single infusion will do just fine.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 10-08-2008, 01:59 PM   #4
menschmaschine
Recipes 
 
Jun 2007
Delaware
Posts: 3,272
Liked 41 Times on 33 Posts


Also, if you can, doing a mash-out before spraging will be better than reaching 170 during sparging. The lag time (during fly-sparging) getting from mash temps to mash-out temps may serve as a dextrin rest and make the beer less attenuative.
__________________
END TRANSMISSION

 
Reply With Quote
Old 10-08-2008, 02:44 PM   #5
jacksonbrown
Recipes 
 
Mar 2008
Madison, WI
Posts: 1,180
Liked 7 Times on 7 Posts


What if you do have larger amounts of wheat or rye, would it work to do a 30 min mash at 122 with just those grains, then add the remainder of your bill and mash at sach temp for 30-60?

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Can I use a single infusion mash for this recipe? americanweirdo All Grain & Partial Mash Brewing 12 09-02-2008 01:40 PM
Single mash infusion at 154F cheezydemon All Grain & Partial Mash Brewing 10 11-08-2007 02:57 PM
Lagers - Single Infusion or Step Mashing? sonvolt General Techniques 6 10-02-2006 01:25 AM
Single Infusion Mash question cweston All Grain & Partial Mash Brewing 1 03-21-2006 11:18 AM
Single-Rest Infusion of Multi-Step? Brewsmith Recipes/Ingredients 9 03-13-2006 09:54 PM


Forum Jump