Protos
Die Schwarzbier Polizei
Gentlemen, I'm going to brew a Whitbread X 1837 soon, a great recipe where just 54% attenuation is required: from 1.072 to 1.033.
Just Chevallier Malt and Goldings, nothing more. A historical SMaSH to better appreciate the reborn Barley variety.
To achieve such a low attenuation, I'll have to mash very high (72C/160F), thick (1:2) and short (45 mins.). Then I underpitch it with M15 Empire Ale [Windsor] and ferment cool. If I'm lucky, I'll get what I want: a brothy goodness they used to drink in the 1830s.
I suppose, after such a mash (and a short BIAB fly-sparge no sparging, I'll better make a full-volume BIAB mash) plenty of dextrins will still remain in the grist, which beta-amylase have never touched yet.
What do you think, is there any sence to mash this grain again - like, f.ex., 120 mins. at 62C/145F for a smaller beer?
I probably need to emphasize, I'm not about partygyling this time (for that I'd need a bigger volume, while this batch will be very small as I don't have a lot of Chevallier).
I'm rather about the "secondary convertion". Is it unheard of? Or is it a legitimate practice, albeit not very well known one?
I know, there is such thing as Herrmann Verfahren in Weissbier brewing, when after the Dextrinization rest you cool the mash back to 45C and mash it low again for some time, to produce more Glucose in order to achieve more "banana". So I thought why not to try something similar to salvage my intentionally underconverted Chevallier.
Just Chevallier Malt and Goldings, nothing more. A historical SMaSH to better appreciate the reborn Barley variety.
To achieve such a low attenuation, I'll have to mash very high (72C/160F), thick (1:2) and short (45 mins.). Then I underpitch it with M15 Empire Ale [Windsor] and ferment cool. If I'm lucky, I'll get what I want: a brothy goodness they used to drink in the 1830s.
I suppose, after such a mash (
What do you think, is there any sence to mash this grain again - like, f.ex., 120 mins. at 62C/145F for a smaller beer?
I probably need to emphasize, I'm not about partygyling this time (for that I'd need a bigger volume, while this batch will be very small as I don't have a lot of Chevallier).
I'm rather about the "secondary convertion". Is it unheard of? Or is it a legitimate practice, albeit not very well known one?
I know, there is such thing as Herrmann Verfahren in Weissbier brewing, when after the Dextrinization rest you cool the mash back to 45C and mash it low again for some time, to produce more Glucose in order to achieve more "banana". So I thought why not to try something similar to salvage my intentionally underconverted Chevallier.
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