Hi all guys,
in my personal opinion there are a lot of inconsistent information about beer body and combination of maltose and dextrination rests. Namely, a guy who owns brewpub in Berlin told me that he almost always uses the following mash schedule 20-25 min @ 62C and 40+ min @72C. In his articles about both infusion and decoction mashing suggests beta amylase rest in duration of one to one and a half hours. So, basically my question is following how fast are we losing beer body if the mash is hold at 60, 61 or 62C? For example, what is the difference in fermentability of two worts with 60min and 30min rest at 61C? LEt's assume that 3.5l/kg water to grist ratio is used.
Thanx and hope somebody could explain this to me, cause i Think this is one of the mysteries I couldn't find in books.
in my personal opinion there are a lot of inconsistent information about beer body and combination of maltose and dextrination rests. Namely, a guy who owns brewpub in Berlin told me that he almost always uses the following mash schedule 20-25 min @ 62C and 40+ min @72C. In his articles about both infusion and decoction mashing suggests beta amylase rest in duration of one to one and a half hours. So, basically my question is following how fast are we losing beer body if the mash is hold at 60, 61 or 62C? For example, what is the difference in fermentability of two worts with 60min and 30min rest at 61C? LEt's assume that 3.5l/kg water to grist ratio is used.
Thanx and hope somebody could explain this to me, cause i Think this is one of the mysteries I couldn't find in books.
