glutarded-chris
Well-Known Member
I did a mash experiment at the end of June inspired by various discussions on the forum. Sort of hijacked the thread so I am starting a new one. The previous post was post #14 of the following:
https://www.homebrewtalk.com/showthread.php?t=583572
That test indicated to me that it was beneficial to first take the grain up close to 170F and then drop the mash temp back down for the enzymes.
This time I wanted to see if there was any benefit for a long rest close to 170F and see how the gravity varied with time on the final rest.
Again I did 3 parallel mashes, each with the same pale ale grain bill (8lb each). This time with the same crush, once through with 0.020 gap on the rollers.
Grain Bill:
63% pale millet
13% pale buckwheat
6% Vienna millet
6% Munich millet
6% crystal rice
6% flaked corn
Mash 1: 15min rest at 168F and then drop to 145F with enzymes
Mash 2: 30 min rest at 168F and then drop to 145F with enzymes
Mash 3: 45 min rest at 168F and then drop to 145F with enzymes
I took gravity readings every 15 minutes on the second rest from 1 hour into the rest up to 2.5 hours into the rest.
The 15 minute 1st rest at gelatinization temp was the best. My guess is that is because it resulted in the least denaturing of the enzyme contribution from the grain. What surprised me was that there was a second increase in gravity right at 2 hours on the second rest for Mash 1 and Mash 2. I did not expect that!!! Mash 3 seemed to just climb steadily to final. I will try to post the graph of the data I took.
What I get from this is that a short gelatinization step is good and then wait until the gravity stabilizes somewhere around two hours into the second rest.
After combining extraction from all 3 mash batches, I ended up with about 21ppg. I figure if I do the whole thing like Mash 1, I would probably get about 22. I now have a new process!
https://www.homebrewtalk.com/showthread.php?t=583572
That test indicated to me that it was beneficial to first take the grain up close to 170F and then drop the mash temp back down for the enzymes.
This time I wanted to see if there was any benefit for a long rest close to 170F and see how the gravity varied with time on the final rest.
Again I did 3 parallel mashes, each with the same pale ale grain bill (8lb each). This time with the same crush, once through with 0.020 gap on the rollers.
Grain Bill:
63% pale millet
13% pale buckwheat
6% Vienna millet
6% Munich millet
6% crystal rice
6% flaked corn
Mash 1: 15min rest at 168F and then drop to 145F with enzymes
Mash 2: 30 min rest at 168F and then drop to 145F with enzymes
Mash 3: 45 min rest at 168F and then drop to 145F with enzymes
I took gravity readings every 15 minutes on the second rest from 1 hour into the rest up to 2.5 hours into the rest.
The 15 minute 1st rest at gelatinization temp was the best. My guess is that is because it resulted in the least denaturing of the enzyme contribution from the grain. What surprised me was that there was a second increase in gravity right at 2 hours on the second rest for Mash 1 and Mash 2. I did not expect that!!! Mash 3 seemed to just climb steadily to final. I will try to post the graph of the data I took.
What I get from this is that a short gelatinization step is good and then wait until the gravity stabilizes somewhere around two hours into the second rest.
After combining extraction from all 3 mash batches, I ended up with about 21ppg. I figure if I do the whole thing like Mash 1, I would probably get about 22. I now have a new process!
