Hi all guys,
i would have a simple question. If some recipe calls for mash schedule of x minutes at 63 celsius and y minutes at 70 celsius. If i heat my mash tun directly, would start heating after x minutes or u would start a bit before in order to get out of beta amylase active region after app. x minutes. The same principle would be for steping up to mash out rest.
Why do I ask this? My last batch was Belgian Wit. Mash schedule specified dough in at 45 celsius and then 10 minutes of rise 10 62 degrees where the rest of 60 minutes is done. Then in the next 10 minutes temp is risen to 70 for some time and then to mash out. I think the beer turned a bit thin and I am sure that i needed much more time between the rests.
The last thing is if u have following mash schedule:
dough in 58 C.
rise for 15 min to 62
rest for 15 minutes
rise to 68 for 15 min
rest till iodine test is over
rise to 72 for 15 minutes
rest for 15 minutes
rise to mash out
What body would u expect from this mash schedule?
Best, cheers and thanx
i would have a simple question. If some recipe calls for mash schedule of x minutes at 63 celsius and y minutes at 70 celsius. If i heat my mash tun directly, would start heating after x minutes or u would start a bit before in order to get out of beta amylase active region after app. x minutes. The same principle would be for steping up to mash out rest.
Why do I ask this? My last batch was Belgian Wit. Mash schedule specified dough in at 45 celsius and then 10 minutes of rise 10 62 degrees where the rest of 60 minutes is done. Then in the next 10 minutes temp is risen to 70 for some time and then to mash out. I think the beer turned a bit thin and I am sure that i needed much more time between the rests.
The last thing is if u have following mash schedule:
dough in 58 C.
rise for 15 min to 62
rest for 15 minutes
rise to 68 for 15 min
rest till iodine test is over
rise to 72 for 15 minutes
rest for 15 minutes
rise to mash out
What body would u expect from this mash schedule?
Best, cheers and thanx
