Question - The Theory of Mashing - Home Brewing Wiki

[pedrovic]

Hi, I recently read here the article The Theory of Mashing - Home Brewing Wiki and, when looking at an image, a question came to me: At 66°C the beta-amylase denatures in just 30 minutes? In practice, if I want a beer where beta is more prevalent, could I do a short 30-minute mash? Thanks!

 

[VikeMan]

What do you mean by "where beta is more prevalent?"

 

[pedrovic]

A drier and more fermentable beer than one where the mash is closest to alpha-amylase temp rest.

 

[VikeMan]

A drier and more fermentable beer than one where the mash is closest to alpha-amylase temp rest.

Generally, you'll get the most fermentable worts at mash temps of 151F (66C) or lower. And the longer the mash, the more fermentable. i.e. if you stop the mash at 30 minutes, it will be less fermentable than if you let it go longer.