Change mash temps

[rtisenberg]

I've got a recipe that calls for a mash at 145 F for 60 mins and then 155 F for 15 mins. I've only got a cooler mash tun, so I was wondering if I could do the reverse of the temps, and keep the times the same. Starting at 155 F and then reducing to 145 F. Let me know what you think.

 

[MrTCS]

How would you go in the opposite direction quickly?

Answer is no though. The higher temp will start to denature some the enzymes that would be most active at 145.

 

[Yooper]

I've got a recipe that calls for a mash at 145 F for 60 mins and then 155 F for 15 mins. I've only got a cooler mash tun, so I was wondering if I could do the reverse of the temps, and keep the times the same. Starting at 155 F and then reducing to 145 F. Let me know what you think.

No, you can't go "backwards" due to the temperature of the denaturing of the enzymes involved in mashing.

However, few recipes actually require a step mash. If you do really want to do one, you can do it either by decoction or adding some boiling water (called 'infusion') to go to the higher temperature. My inclination is to rethink the step mash here, and consider a single infusion mash at a temperature like 152 degrees.

 

[rtisenberg]

How would you go in the opposite direction quickly?

Answer is no though. The higher temp will start to denature some the enzymes that would be most active at 145.

Ice cubes

 

[rtisenberg]

No, you can't go "backwards" due to the temperature of the denaturing of the enzymes involved in mashing.

However, few recipes actually require a step mash. If you do really want to do one, you can do it either by decoction or adding some boiling water (called 'infusion') to go to the higher temperature. My inclination is to rethink the step mash here, and consider a single infusion mash at a temperature like 152 degrees.

Thanks for the info, I was afraid of that science. I may give the boiling water a try to help complicate the brew day. Then Rev2 at 152.

 

[rtisenberg]

How would you go in the opposite direction quickly?

Answer is no though. The higher temp will start to denature some the enzymes that would be most active at 145.

Thanks for the info