Mash Times vs ramp time

[arla]

Just curious, I did my first multi-step mash this weekend (which worked yay!) but wasn't sure how others normally factor in ramp times?

So the schedule for temperatures and times in the brew I did this weekend was

1. 10 minutes at 55C
2. 40 minutes at 63.3C
3. 30 minutes at 70C
4. 15 minutes at 75.6C

Now, I'm using a RIMS system so after the initial 10 minutes at 55, everything else had a ramp time to get to temperature, is there any common wisdom around whether you count the ramp times against any of the planned mash times (or not).

I ended up not counting ramp time against planned mash times, but not sure.

 

[Keith81]

I don't know which way is better but I also have a RIMS system and also do not include the ramp time. Although, my mash schedules so far have have only included a saccharification rest and mash out so timing isn't a big deal.

 

[arla]

And this mash schedule to some extent was more "that's what the book said, and I wanted to put my RIMS tube through something a little more interesting"

I went back to my notes, timing wise it looks like my first two raises gained at about 1C per minute, the last raise was more like 2.5C per minute (not sure why that was so much quicker), I also did notice that while the first three set-points were pretty good at hitting the number and holding, the last raise fluctuated around the set point far more.

 

[doug293cz]

The ramp time is obviously part of the total mash time. The enzymes aren't going to go on break while you change temperatures. If the recipe didn't specify a total mash time, transition time between steps, or transition rate, then there is no way you can exactly duplicate the recipe. In that case, your only option is to not worry about it.

Brew on

 

[arla]

The ramp time is obviously part of the total mash time. The enzymes aren't going to go on break while you change temperatures. If the recipe didn't specify a total mash time, transition time between steps, or transition rate, then there is no way you can exactly duplicate the recipe. In that case, your only option is to not worry about it.

Brew on

So what you're saying is

"relax, dont worry, have a homebrew"

 

[dmtaylor]

I find total mash time matters much more than the exact temperatures. Especially temperatures above about 140 F (60 C). That's what matters. The rest is just..... wasted effort... probably. More experiments needed to confirm.

 

[doug293cz]

So what you're saying is

"relax, dont worry, have a homebrew"

Yeah, but I didn't want to be totally cliche.

Brew on

 

[Vale71]

I went back to my notes, timing wise it looks like my first two raises gained at about 1C per minute, the last raise was more like 2.5C per minute (not sure why that was so much quicker), I also did notice that while the first three set-points were pretty good at hitting the number and holding, the last raise fluctuated around the set point far more.

1°C/minute is considered the golden standard and it's probably what any recipe you pull off the interned was designed for. 2.5°C/minute is what very modern commercial equipment can achieve and obviously requires an adjustment in mash schedule.

 

[FatDragon]

And this mash schedule to some extent was more "that's what the book said, and I wanted to put my RIMS tube through something a little more interesting"

I went back to my notes, timing wise it looks like my first two raises gained at about 1C per minute, the last raise was more like 2.5C per minute (not sure why that was so much quicker), I also did notice that while the first three set-points were pretty good at hitting the number and holding, the last raise fluctuated around the set point far more.

Oddly, I feel like I have the same experience when heating my strike water. Starting with ~20C water, it often takes half an hour to get to 60C, but then I turn around for three or four minutes and suddenly I've overshot my 70C strike temp by five degrees. Is it a physics problem, or a psychology one?

 

[Vale71]

I suspect a subjective time perception issue. In actuality ramping up becomes slower the higher the water temperature gets since, unless your system really has exceptional insulation, heat losses increase with the increasing temperature differential between kettle and ambient.