Longer Mash for Belgium Pale

[Lil' Sparky]

I brewed a basic amber yesterday. My LHBS was out of American 2-row/pale, so I got what I needed in Belgium Pale malt instead. I assume this should've been a fully modified grain - right?

When I did my mash, the temp stabalized @ 155, but 90 minutes later it hadn't completly converted (according to the iodine test). I've never had my mashes w/ American 2-row/pale take over 45 minutes. Is this common with Belgium Pale (or other base-type) malts?

Cheers!

 

[cowain]

Not that I know of. I used 15 pounds of Belgian Pale this weekend in my brew and had no problem with my 60 minute mash.

 

[Baron von BeeGee]

I've never brewed with the Belgian pale malt so can't speak directly to it, but I do know that with regular 2-row that I get from my HBS I've seen conversion in anywhere from 30 to 75 minutes. The last batch I did wound up requiring over 60 minutes to get a negative iodine test. I assume it's related to mash variables from batch to batch such as crush, pH, mash density, temperature, etc.

 

[Kaiser]

Good point BeeGee,

Of all the parameters, and given that the temp was measured correctly, I'd suspect the PH to be the problem. There are mashing schedules, that don't expect full conversion at 155F. For those the full conversion will be achieved by a rest that is held at 162F. But in this case the first saccrification rest is shorter than 60 min.

This said, you can alway raise the temp to 162 after the saccrification time is up and the mash is not fully converted yet. At this temp only the alpha amylase is active and you will not get any additional maltose, but all the remaining starch is converted pretty quickly. This will result in more unfermentable sugars than holding the mash longer at 155F.

Kai

 

[Lil' Sparky]

Wow some of you really know the ins and outs of mashing. I'm impressed!

I'm a little lower tech than all that. I just kept it in the mashtun until I got a negative test w/ the iodine.

I appreciate the insight, though!