Question about mashing and sparging.

[WaltG]

Oops, flip those 2 around. Mashing low activates the beta amylase which makes more short chain sugars which are more fermentable leading to drier beer. Mashing high deactivates the beta amylase quickly and favors the alpha amylase which results in more long chain sugars that aren't as fermentable leading to a more malty, full bodied beer. At 170 both alpha and beta amylase are quickly destroyed and all conversion stops. That's why people who fly sparge will raise the mash to that temperature, to stop the conversion where they want it.

I think I mis-spoke. I bring the water to about 170 and turn the heat off. Quickly drops to about 155 or so once I put the grain bag in.

 

[unionrdr]

Ok,that's clearer. We were worried you messed up for a bit there...

 

[WaltG]

Ok,that's clearer. We were worried you messed up for a bit there...

No, mostly don't know all the terminology. I stir and check temp every 15 min. Usually after about 30 min my temps drop to about 145 and I turn heat on med-low for about 10 min to bring it back up.

 

[unionrdr]

Yeah,the terminology is something else to learn. I gave up trying to use the stove to hold mash temp. I get it up to temp & stir in the grains. Then cover & wrap it up in my quilted winter hunting coat tightly to hold the temp.