A gathering of some brewing numbers

[Brewpastor]

Here are some numbers for those interested.

Rests Temperature Time

Dough In 95° F (35° C) 15 minutes

Protein 122° F (50°C) 10 minutes

Beta Amylase 140 – 149° F (60° C) 30 minutes

Alpha Amylase 155 -158° F (70° C) 30 minutes

Mash Out 167 – 170° F (77°C) 15 minutes

PH Ranges

5.2 – 5.6 (target 5.4)

Alpha Amylase = 5.7

Beta Amylase = 4.7 – 5.0

 

[G. Cretin]

Thanx I was looking for this info.

 

[Chairman Cheyco]

Don't forget the acid rest at 104F! You know, for all the heffewiezens you brew.