I am a bit new to all grain brewing, so I tend to overthink things a bit, but I am having a hell of a lot of fun with it 
I am looking at doing some experimenting with accentuating a given grain. One of the things I have been wanting to try is doing a single grain mash (the grain I want to accentuate) at a much higher temperature and then blending this with another lower temperature mash with various other grains from the bill. The idea being that the grain I want to accentuate will have a higher amount of non-fermentable sugars than the others in the grain bill.
For example, I love the character of German Munich Malt. However, I would like a dryer beer with a big Munich Malt character. When keeping with a lower mash temperature I seem to be missing out on the Munich Malt character I am after, but get the dryness. Raise the mash temperature and I get the character I want, but not the dryness. Raise the amount of Munich Malt and I just get too much alcohol. I have also tries Melanoidin, which helps, but definitely gives a distinct "melanoidin" character. (Side note: one other option I considered is just adding some simple sugars to get better attenuation and dryness - but that seems it would still give me too much ABV and this is another experiment, heh).
Any thoughts on if mashing a specific grain at a higher temp and blending will work to give me this accentuation?
Anyone tried something like this?
Another issue is I use an all-in-one (mash tun is my kettle with recirculation), so blending two mashes is somewhat problematic without having to have another container (a separate kettle). However, I was thinking about doing a mash out in between the two mashes to deal with this. For example, could I mash most gains at lower temp (146F), raise to 170F for 20m as a mash out to destroy the enzymes, then lower to higher mash temp (158F) for a Munich Malt only second mash while still recirculating everything? Or maybe the reverse of that?
Cheers!
I am looking at doing some experimenting with accentuating a given grain. One of the things I have been wanting to try is doing a single grain mash (the grain I want to accentuate) at a much higher temperature and then blending this with another lower temperature mash with various other grains from the bill. The idea being that the grain I want to accentuate will have a higher amount of non-fermentable sugars than the others in the grain bill.
For example, I love the character of German Munich Malt. However, I would like a dryer beer with a big Munich Malt character. When keeping with a lower mash temperature I seem to be missing out on the Munich Malt character I am after, but get the dryness. Raise the mash temperature and I get the character I want, but not the dryness. Raise the amount of Munich Malt and I just get too much alcohol. I have also tries Melanoidin, which helps, but definitely gives a distinct "melanoidin" character. (Side note: one other option I considered is just adding some simple sugars to get better attenuation and dryness - but that seems it would still give me too much ABV and this is another experiment, heh).
Any thoughts on if mashing a specific grain at a higher temp and blending will work to give me this accentuation?
Anyone tried something like this?
Another issue is I use an all-in-one (mash tun is my kettle with recirculation), so blending two mashes is somewhat problematic without having to have another container (a separate kettle). However, I was thinking about doing a mash out in between the two mashes to deal with this. For example, could I mash most gains at lower temp (146F), raise to 170F for 20m as a mash out to destroy the enzymes, then lower to higher mash temp (158F) for a Munich Malt only second mash while still recirculating everything? Or maybe the reverse of that?
Cheers!
