Step Mash for Double/Imperial IPA

[samandbekah]

Hey everyone,

I am trying to nail down my step mash process - especially in Beersmith to nail my volumes per step and temp - long story short, I have gone down a rabbit hole reading about step mashing and where its applicable and best practices etc.

Would like to hear other's opinion/experience on using a step mash and what steps and temps you use for a Double/Imperial IPA.

Not going for a NE Style IPA here, just a deliciously bitter and hoppy double IPA (balanced) to enjoy on Sundays watching football this fall. Thinking more Sierra Nevada Hoptimum but with my own preferred hops...

I followed an article in BYO recently suggesting that you can accomplish a solid step mashed beer using the following steps below:

Mash in at 135 - 140 for 30 to 45 minutes (mash thickness .85 water/grain ratio - qt/lb)
Raise to 156 -158 for 30 - 45 minutes (mash thickness 1.25 qt/lb)
Raise to 160 - 170 for sparge (mash thickness 1.25 qt/lb)

Last time, the double IPA turned out great, very tasty but the feedback received was a bit lacking on the body side.

Thanks!

 

[thehaze]

A single infusion at 155 will do the same. I don't do step mashes for beers I want body and thickness. I only do it for Belgians, Hefe ( with decoction ) and wits.

IPAs and any other hoppy beer, do not get any step mash, but a higher mash temp. when I need/want to ( depending og OG and yeast ) and lots of Flaked barley, flaked Oats/Wheat and sometimes CaraPils.

 

[RM-MN]

Unless your malt is under modified using a step mash like the one you show will simply reduce some of the proteins you need for heading. Lack of body is often a problem from not enough time in the bottles/keg for conditioning. A double IPA would be hard to work with though because the higher alcohol content usually requires more time for conditioning while the hop aroma will be dissipating. A partial solution would be to add some carapils to the mash for extra body.

 

[Dcpcooks]

I've used Mitch Steele's mash profile from IPA with great success. 145 for 40-60 min then a short rest at 155 before mash out at 168. It's got a nice mouth feel with good head retention and it ferments nicely.

I usually only start in 113 or 130's for worts containing high percentages of unmalted wheat or other high adjunct beers. I'd also consider starting that low for a beta glucan rests for heffe's.

In my experience a low starting mash it's not needed for modern highly modified grain bills. It takes more time and energy but doesn't improve the beer and may reduce head retention.

 

[samandbekah]

Unless your malt is under modified using a step mash like the one you show will simply reduce some of the proteins you need for heading. Lack of body is often a problem from not enough time in the bottles/keg for conditioning. A double IPA would be hard to work with though because the higher alcohol content usually requires more time for conditioning while the hop aroma will be dissipating. A partial solution would be to add some carapils to the mash for extra body.

How much percentage wise would you say for carapils, I currently have it at about 5% to aid in head retention...

 

[Dcpcooks]

3% works great

 

[samandbekah]

Thanks guys, much appreciated. Did some further research and yeah, makes sense, I shouldn't be step mashing for a double IPA... Updating my mash profile in beersmith as we speak!

 

[Mer-man]

View attachment ImageUploadedByHome Brew1504549122.096096.jpg

 

[samandbekah]

Awesome where is that from

 

[Mer-man]

If you search for Bamforth on YouTube you will find the talk. But it's notable that carapils doesn't do what most people think