Mash conversion question

[psuhammer14]

Hello all,
I brewed an IPA today where I steeped grains for 30 minutes. I am wondering about the instructions that came with the kit to see if I can shorten my brew day...
I put in room temp water (2.5G) about 70 degrees and immediately put the grains in muslin bags to steep. The directions said heat slowly, then hold the temp for 30 min. My slow heating took 40 min to go from 70 to 152. So the question is, can I get back that 40 min and just heat plain water really fast and when it hits mash temp add the grains and turn the heat down to maintain it? Will I lose any conversion, color, flavor by not having the grains in the slowly heating water from 70-152?

 

[JPgodin]

Hi !

I don't know why those instruction told you to heat slowly but it's not the good way to go. It is important to know why you need to mash at the temperature of 152. At this temperature, you want to start enzymatic activity to do the conversion from starch to sugar, fermentable and nonfermentable. If you start at the temperature of 70, you gonna start the conversion with the wrong enzyme and that can affect you mash. I've left you a picture of those enzyme activity in attach files.

So, finally, to answer your question, yes it is the good way to go to heat your water before, put the grain in it and maintain you temperature at 152 for 40-45 minutes. I've alway done my beer like that.

I hope that information will help you,

 

[Shade]

If we're talking extract then the OP may mean steeping specialty grains. If so, then agree heat as fast as possible to target temperature (which I thought was 150-170F, 65 - 75C), drop in the grain and steep. Holding temperature isn't so important if that's the case.

 

[psuhammer14]

Yes, I was referring to steeping specialty grains, this is an extract recipe using LME and DME.

I'm glad to know that I can get back that time and not have any adverse effects.