Kaiser
Well-Known Member
Guys,
Which mashing schedule do you think is more reliable in repeating a desired ratio of fermentable vs. non-fermentable sugars? The two schemes I have in mind are a step mash with 2 saccrification rests and a single infusion mash. The rests for the step mash are a maltose rest at ~62C, that is held for a determined amount of time, and a saccrification rest at ~72C, that is held until the iodine test is negative. The single infusion mash is done at a temperature between 63C and 70C and held until the iodine test is negative.
My current understanding of the mashing processes (and what I was told on a German home brewing board) tells me, that it should be easier with the step mash, as the amount of maltose being produced can be adjusted by the time spent at the maltose rest, and what is left, is converted to dextrines during the saccrification rest. This mashing schedule is commonly found in German All Grain (Maische) recipes.
For the single infusion mash, the amount of maltose being generated is determined by the rest temperature. Since it is harder to maintain this temperature, as precisely as necessary to produce a desired maltose contents, than it is to control the duration of a maltose rest, I believe that the step mash should be better in getting a repeatable maltose/dextrines ratio.
What do you think?
Kai
Which mashing schedule do you think is more reliable in repeating a desired ratio of fermentable vs. non-fermentable sugars? The two schemes I have in mind are a step mash with 2 saccrification rests and a single infusion mash. The rests for the step mash are a maltose rest at ~62C, that is held for a determined amount of time, and a saccrification rest at ~72C, that is held until the iodine test is negative. The single infusion mash is done at a temperature between 63C and 70C and held until the iodine test is negative.
My current understanding of the mashing processes (and what I was told on a German home brewing board) tells me, that it should be easier with the step mash, as the amount of maltose being produced can be adjusted by the time spent at the maltose rest, and what is left, is converted to dextrines during the saccrification rest. This mashing schedule is commonly found in German All Grain (Maische) recipes.
For the single infusion mash, the amount of maltose being generated is determined by the rest temperature. Since it is harder to maintain this temperature, as precisely as necessary to produce a desired maltose contents, than it is to control the duration of a maltose rest, I believe that the step mash should be better in getting a repeatable maltose/dextrines ratio.
What do you think?
Kai