How does falling temp impact mash?

[zacster]

I just started my mash step, adding about 10 lbs of grain to 24.88 quarts of water at 156.3, all by Beersmith's calc. According to Beersmith I should get a temp of 150 after addition, but it didn't drop very much. My grains were at around 70-75 degrees. The Mash Tun temp was set to 156, since there should be no contribution to cooling by the kettle. I hold off on one gallon of the final water bill to allow for rinsing of the grains.

I added some cold water (and will subtract that from the rinse), which brought the temp down to 153. I then wrapped the kettle with some fleece and a towel and set the timer. Figuring that it will cool over the next 90 minutes of mashing, I figure I'm within range.

My question is whether the cooler temps later will convert the sugar to be more fermentable, or does that happen at the beginning of the mash? At what point does the temp determine what the enzymes will do?

This beer is a Pilsner recipe, so I want it to come out to style, which should be dry, but if it is medium that'll be OK too. I've made this before, and had the same problem last time. It was still the best I ever made.

 

[Clankenbrew]

Forgetabout it.... You'll notice nothing changed.


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[zacster]

I'm sure it will be fine the way it is, but I'm just trying to tweak it. Now that I have fermentation temp control I was going back to mash temps to see how getting that just right could impact the final product.

After about 90 minutes the temp was at 148. I'm sure it'll be good.

 

[captwalt]

During the mash enzymes are breaking down starches to sugars. Enzymes are very specific in the type of starches the can break down. Amylase will only break down amylose, for example. At higher temperatures the enzymes can do their job faster but only to a certain point. Enzymes are proteins and will denature at a certain point. Once denatured they are done and will not convert again.
When mashing, thd idea is to raise thd temp as high as you can for particular enzymes the work as fast as they can without getting it so hot that they denature. I should also point out that they won't all go at the same temp but rather they will begin to, like scrabbling eggs. Do if you do pitch warm you didn't ruin it all you will just have less enzymes and less enzymatic activity. Slightly high mash temps seem to denature the enzyme responsible for breaking down maltodextrine a resulting in a more dextrin outs wort.
To your question, your fine. You mashed in at 153. The temp at thd end us inconsequential. Mash temps are very important but being that exact in the hobby level us very tough. Personally with all the variables I don't think I could say that any residual sweetness in the finished product would be the result of a mash that was too warm and not because of the yeast underperforming. Brew your beer and enjoy ut



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