Starch gelatinization question ?

[RNBEERGUY]

Question I heard starch needs to be gelatinized in order for alpha amylase to work on it I heard that the temp for that 140 -149 does that it mean I have to do a rest at that temp before reaching my target mash temp of 152 please respond ?

 

[waldoar15]

Lack of details.

You'll be fine @152 unless you are using raw rice or corn (not flaked ) in your mash. If so, you should do a cereal mash.

 

[RNBEERGUY]

Thanks it was just something I read in palmars book I was curious about if all grain needs to be gelatinized or not

Lack of details.

You'll be fine @152 unless you are using raw rice or corn (not flaked ) in your mash. If so, you should do a cereal mash.

 

[Miraculix]

Thanks it was just something I read in palmars book I was curious about if all grain needs to be gelatinized or not

It does, but the quoted number is the minimum temperature for malt. So everything above works, the higher the better.

 

[Pappers_]

Yup, what they said.

What are you mashing, @RNBEERGUY? Lots of brewers do what is called a single infusion mash - one infusion of hot water to reach the temp they are looking for - one step, not multiple. That's what I usually do.

 

[mongoose33]

It does, but the quoted number is the minimum temperature for malt. So everything above works, the higher the better.

Just to extend, you can go higher but only to a certain point. At a high enough temperature (170 degrees or more) you'll denature the enzymes. That's what a mash-out at 170 is supposed to do, i.e., stop the enzymes from working so the result is consistent from time to time.

But most home brewers don't do that. They do as Pappers says, a single infusion. If I'm doing a traditional mash tun followed by a sparge, my strike water typically will be about 168, which temp will be brought down into the proper range because the grain is cool. How much it will be brought down depends on whether you've preheated the mash tun, the size of the grain bill, and the temp of that crushed grain.

 

[RNBEERGUY]

Yup, what they said.

What are you mashing, @RNBEERGUY? Lots of brewers do what is called a single infusion mash - one infusion of hot water to reach the temp they are looking for - one step, not multiple. That's what I usually do.

I’m mashing a simple recipe that’s a single infusion I was just asking for curiosity I like knowing how things work