Mashing for high fermentability

[RPh_Guy]

He's most probably talking about a Hochkurz mash. What do you want to achieve? Lower temperature yields a higher fermentable wort, but you need to hold it for a long time since enzymes work slower at lower temperatures, and they do also denature over time, even at lower temperatures. And not all of the potential starches become soluble at lower temperature. If you want to do it simple within a pretty "normal" timeframe, just hold 65C, it's most efficient. If you want high attenuation and efficiency you should step through the limit dextrinase area, low sacc area, higher sacc, then mashout. This takes time.

I want the highest possible fermentability/attenuation.
Timeframe and efficiency don't matter.

 

[doug293cz]

I want the highest possible fermentability/attenuation.
Timeframe and efficiency don't matter.

Simple answer, for that specific requirement, is to use amyloglucosidase (a.k.a. glucoamylase) in your fermenter. Mashing out to make sure you have gelatinized all of the starch (to maximize efficiency) would also be a good idea.

Brew on

 

[CascadesBrewer]

Cool, Kai says this:

"The first rest (maltose rest) should be held at or around 63C (145F) and it’s length is used to control the fermentability of the wort. A good starting point for its duration is 30 min. Longer for more fermentable wort and shorter for less fermentable wort. If even higher fermentability is desired an intermediate rest at 65C (150F) can be added."

I recall a discussion on the Master Brewer's podcast talking about how the enzymatic levels of American 2-Row is so high these days that it is very hard for professional brewers to use mash time to control fermentability because conversion happens so fast. So I am curious about how well this work in the real world and if it is different between American 2-Row vs European 2-Row.

 

[RPh_Guy]

I don't think it helps me with my goal here, but I found this and wanted to share because it's relevant to some posts here:

http://hobbybrauer-kompendium.de/m/maltaseverfahren/maltaseverfahren.html


A translation in case you don't know how to translate a web page:

Very interesting

 

[Vale71]

Alternatively, if you're not bound by the Rheinheitsgebot swindle you can substitute some of the malt with sugar. It's easier and will have the same effect. The only reason German breweries do this is so that don't have to list "sugar" as an ingredient which would cause most German beer consumers to have a hissy fit...