How is my mash schedule? Trying to get more foam...

[haeffnkr]

Hi,
I am trying to get more foam out of my beers.

I know good foam is combination of a lot of things.
I do lodo and have good fermentation practices and clean glasses.

My mash schedule for a lot of my lagers is as follows.

144 - 20
148 - 30
153 - 15
160 - 40
170 - 5

I have an automated rims system so I just punch in the temps and times and let it run.

Thoughts? Suggestions?

thanks in advance.
haeffnkr

 

[TheMadKing]

Hi,
I am trying to get more foam out of my beers.

I know good foam is combination of a lot of things.
I do lodo and have good fermentation practices and clean glasses.

My mash schedule for a lot of my lagers is as follows.

144 - 20
148 - 30
153 - 15
160 - 40
170 - 5

I have an automated rims system so I just punch in the temps and times and let it run.

Thoughts? Suggestions?

thanks in advance.
haeffnkr

Why so many steps? What is each step there doing for you?

 

[Brooothru]

Why so many steps? What is each step there doing for you?

My thoughts too. I used to do a really complex 5 temperature step mash, but ditched it a year or so ago for a simpler Hoch-Kurz mash. Dough-in @55C with underletting and minimal stirring, then let it rest for :05 minutes. Start the recirc as the water heats to ~62C for Beta rest, then increase to ~69C for Alpha, mash out @76C for :15 minutes.

The exact temperatures and times for both Beta and Alpha rests can be modified up or down a degree or two depending on what profile you're trying to achieve in the finished beer. 62C/69C are my base temperatures and time for each is :30 minutes +/- :15 mins.

Overall efficiency of the mash has increased anywhere from 3-5 points OG over 5 step mashes using the same grain bills. I typically get mid to high 80s mash efficiencies. I don't "chase" efficiency but I do keep track of it.

I use a 20L Braumeister setup that circulates continuously from the bottom of the grainbed up vertically for the duration of the mash and get remarkably clear wort for the boil.

 

[couchsending]

145/162/168 is really all you need. The length at 145 will determine fermentability. 162 is your foam step. 20 minutes is all that’s necessary

 

[Brooothru]

145/162/168 is really all you need. The length at 145 will determine fermentability. 162 is your foam step. 20 minutes is all that’s necessary

Mostly agree. 162F/72C is just a little high for my liking. I routinely add 0.5# CaraFoam/Carapils to a ~12# grist, depending on the style and other grains in the grist, and never have issues with lack of body or foam. The slow increase in temperature from 69C/156F to mash out @ 76C/168F (roughly :10 mins) is usually enough time to produce adequate foam in the finished beer. I will note that I seldom do the Alpha rest at less than 69C/156F, but seldom higher than 71C/160F.

 

[TheMadKing]

Mostly agree. 162F/72C is just a little high for my liking. I routinely add 0.5# CaraFoam/Carapils to a ~12# grist, depending on the style and other grains in the grist, and never have issues with lack of body or foam. The slow increase in temperature from 69C/156F to mash out @ 76C/168F (roughly :10 mins) is usually enough time to produce adequate foam in the finished beer. I will note that I seldom do the Alpha rest at less than 69C/156F, but seldom higher than 71C/160F.

My hockhurz schedule is similar I usually do 144, 158, 165

 

[Beernik]

I also agreed on the mash schedule. Unless you need an acid rest, protein rest, or cereal mash, you don’t need more than 3 steps in a step mash.

Also, consider adding 3 or 4 ounces of torrified wheat. It will improve foam without adding sweetness.

 

[Brooothru]

I also agreed on the mash schedule. Unless you need an acid rest, protein rest, or cereal mash, you don’t need more than 3 steps in a step mash.

Also, consider adding 3 or 4 ounces of torrified wheat. It will improve foam without adding sweetness.

Flaked barley?