hector
Well-Known Member
Hi there !
Why do home brewers boil their Wort from a partial mash for 60 minutes instead of 90 minutes ?!
Hector
Why do home brewers boil their Wort from a partial mash for 60 minutes instead of 90 minutes ?!
Hector
Your question is a bit confusing to me.
Some people find 90minutes better for high percentages of pilsen malt,for most everything else 60 minutes is fine.I mean the Wort .
Wouldn't it lead to DMS problem ?!
Hector
there is really no mash there, just steeping
In fact , I'm going to mash 0.5 lbs of roasted malt first , then I'll take some of the wort and dilute it to the desired Volume in order to
get 5 gravity points in the resulting wort after the boil .
I'll steep the Crystal malt separately at 158 F for 30 minutes .
Hector
You don't "mash" roasted malt. It's for steeping
There's always been some roasted malts in most of recipes that need to be mashed among with other malts in the grain bill .
I use my home-made roasted malt in order to give some bready aroma to the Beer .
It takes about 30 minutes for the pH to reach the desired range , every time I mash my base malt . Therefore , I can't just steep the roasted and crystal malt together .
Hector
But keep in mind that if your roast malt is very dark, you've denatured the enzymes in it.
They aren't very dark . I roasted my pale malt in the Oven at 320 F for 30 minutes .
Hector
That's still enough to denature some of the enzymes. And there's still no reason you can't do your roast malt and crystal together.
Yes , but I think that I can still get some gravity points from it .
I've seen some recipes which contain chocolate malt and it also gives some gravity points , although it's much darker than my home-roasted malt .
This is the first time I'm going to brew that way .
The reason I'm going to steep crystal malt separately is that I'd like to be sure that I would have 5 gravity points from roasted malt and
7 gravity points from crystal malt .
Hector
Yooper said:You're not understanding what we're saying. You will get the same amount of sugars out of the crystal and the toasted malt, if you put them together. There is no reason to keep them separate. They can all go in the same mash/steep or whatever you're doing. There is no diastatic power in either of them.
There is no diastatic power in either of them.
Even chocolate malt has diastatic power .
Mine is not so dark as chocolate malt .
Hector
As was mentioned, once you toasted the malt, you denatured the enzymes. You can soak it all you want, but it will not be "mashing" since no conversion will be taking place.
I mashed 0.5 lbs of my home-roasted malt and after sparging it gave me 950 mL with the gravity 1.010
Just as Info :
I mashed 0.5 lbs of my home-roasted malt and after sparging it gave me 950 mL with the gravity 1.010 .
Water/Grain ratio : 2 qts/lb
If dark malts have no diastatic power , then what do those numbers in table 9 in the section 12.4.1 of John Palmer's "How To Brew" mean ?!
Hector
Just as Info :
I mashed 0.5 lbs of my home-roasted malt and after sparging it gave me 950 mL with the gravity 1.010 .
Water/Grain ratio : 2 qts/lb
If dark malts have no diastatic power , then what do those numbers in table 9 in the section 12.4.1 of John Palmer's "How To Brew" mean ?!
Hector
Just as Info :
I mashed 0.5 lbs of my home-roasted malt and after sparging it gave me 950 mL with the gravity 1.010 .
Water/Grain ratio : 2 qts/lb
If dark malts have no diastatic power , then what do those numbers in table 9 in the section 12.4.1 of John Palmer's "How To Brew" mean ?!
Hector
Now add .5 lb flaked oats to your .5lb roasted malt. You will still have the same gravity but it will be quite cloudy due to the soluble starch that will be unconverted.
Then, add .5lb crushed malt to the mixture. I bet your gravity jumps to 1.035 or more as the soluble starch is converted to sugar.
Even chocolate malt has diastatic power .
...If you would have steeped your chocolate malt (which you did), you would get the same PPG...
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