Requesting mash opinions

[baldm79]

I’m looking to get more into step mashing. I know there’s a lot of information out there on mash temps and fermentability/ extraction. My question is more about the experiences of people on a homebrew scale as opposed to brew science for macro lagers. I know it’s all subjective, but it would seem that many of the things that matter to them aren’t a huge issue on this level.

What are your mash steps? And why? Anybody tested mashout-v-no mashout?
Any good thread or website recommendations are welcome! Thanks everyone for any input

 

[SlanginDueces]

The book “Bavarian Helles” by Horst Dornbusch has a lot of great info on step mashing lagers

 

[Lefou]

My basic approach to mashing is the use of a two-step Hochkurz method. I've done single and double decoctions but the time spent was more than I wanted to invest.

I'm lazy and wanted to conserve time and effort, so I went with mashing in a kettle on the stove. Doing multiple step infusions into a 10 gallon Igloo, sparging, and full-volume boils seemed more trouble than it was worth for certain beers.
Applying direct heat and stirring was the alternative for me, but if needed, I still have the cooler.

My personal tastes tend toward brewing dry, lighter SRM beers so I start near 145F for the first step, then move it up to 150F-152F for the second step, then mash out. Total time mashing and lautering, about 90 minutes.

 

[dmtaylor]

I've done several decoctions, even ran a side-by-side vs. single infusion. I'm not convinced that step mashing is worth the trouble. Does it make a difference? Maybe. Does it make the beer better? Probably not.

 

[RM-MN]

If you are using the older style floor malted grains the step mashing may be worthwhile to you. Newer methods get a more completely modified malt and the steps are not very beneficial then.

 

[Lefou]

My LBHS carries Dingemans Belgian Pilsner malt.
I consider it a good base malt, but in my experience, I've adjusted mash times upward and temps lower to get better conversion and acceptable efficiency to suit my setup. My last beer didn't turn out well due to bad grain and mistakes that wreck your beer.

Instead of freezing my grain to kill weevils, I microwaved it instead. Bad move.
Even an addition of amylase didn't help as it should have, even though the grain was milled extra fine. I stuck with the beer, the yeast did its job, but the result wasn't on par with the last few brews, even with a low, extended mash.

 

[Dcpcooks]

I built my brewery to handle step mashes. So a rims or herms set up is the best way to go. Direct fire and hot water additions can work if your careful.
I’ve done several decoctions and step mashes as tests on different pilsners and lagers. The results are noticeable but not huge. I could argue that decoctions work better than step mashing for lagers and pilsners when using floor malted grain.

Now I really only use step mashes for specific beers when I want to hit a beta gluc rest and or a protein rest. A heffe or a Lager with under modified grains or maybe a wheat beer with a high percentage of unmalted wheat are examples of styles that come to mind.

I like to step between 148-150 for 20 min then hit 158 until conversion is complete and then 168-170 for traditional west coast or English style IPA’s. That can get you a beer that finishes dry but still has a nice malty backbone.

For the majority of the beers I make these days I use a simple single temp infusion. I’ve been making a lot of stouts and neipa’s and I find a single infusion works well on those beers.

You may want to read malt from the brewers association. It’s pretty dry reading but it will get you the information you need to make informed decisions on mash schedules. My best advise is it’s nice to have the ability to step mash when needed per style but with today’s modified grains it’s not necessary for most styles.