loftybrewer
Well-Known Member
I searched this forum but I didn't find anything on the mash method that Boston Beer Company used for Infinium? Have not had the beer, but I read an interview (was drunk, can't relocate the link - help?) where Jim Koch claimed that he had patented a method of mashing in the 70F degree range for over a week instead of the traditional 90 minute+ method in the 145F-170F range? The phrase was something to the effect that for inspiration they looked to how seeds naturally undergo starch conversion at soil temperatures over a period of weeks. First of all, how can you patent that sh*t? I think that's fu**ed up. Secondly - I want to do that! The payoff is crazy ultra fermentability for high gravity beers, and I am planning on a super-high gravity lager over Thanksgiving break. Can any mad brew scientists help me accomplish this? If you throw crushed grain into water at 70F, doesn't that essentially become a lacto starter? How do we prevent these and other microbes from interfering? PLEASE, I really want to figure this out. Any thoughts are welcomed