temperature step mashing

[mrbugawkagawk]

has anyone seen any difference in efficency by using step mashing compared to regular infusion with adding water to make the temeratur changes. i know there is more options with step mashing

 

[michael.berta]

My mash efficiency went from about 70% to 80% by doing a protein rest at about 122 degrees F for 15 minutes....

 

[Sawdustguy]

Be careful about step mashing with a fully modified malt. You risk taking body out of you beer. So many brewers step mash without knowing why and risk more harm than good to their beer. I wrote an informational post on the subject here: https://www.homebrewtalk.com/f12/malt-modification-how-read-malt-analysis-sheet-143252/

 

[bigjoe]

I haven't noticed an improvement in efficiency myself. I do think it does something to the body, head retention, and malt profile (even with hoppy beers). I dough in at 40C (104F) for 10min if using a lot of wheat and then ramp up to 60C (140F) and 70C (158C). The times depend on the style I'm brewiwng.

I do 60C (140F) and 70C (158F) rests for my ales without under modifed grains (wheat, rye, etc...). Times depend on the style. I realize that the malt is highly modified, but the fact remains Beta Amylase does best in a certain temp range and Alpha Amylase does best in another.

Mostly like Sawdustguy says in his link above I'd avoid rests between 120 and 140.

There is a reason different mash temps are still used for differnt beers i.e. 152, 154, 158. Even with modified malts the mash temp will effect the final product. So I target the specific temp ranges of the enzymes instead of the compromise of 154 is close enough.

 

[mrbugawkagawk]

thats what i thought. So if started mashing at 148 and rest for 40 min and bump it up to 158 for another 20 and than 168 for 10 it would add more to the beer than just setting it at 153 and let it sit and than mash out

 

[bigjoe]

I'm not saying it will increase your efficiency neccesarily. Anecdotally what I've noticed in my beers is better mouthfeel, head retention, and more malt presence. My neighbor also noticed (not a brewer but a prolific beer drinker). Brew clubs members noticed. Consistently I get complimented on head retention, and mouthfeel. A few comment from time to time about the malt presence.

For me its more of a flavor, than an efficiency thing. If you have the ability try it out. If it doesn't make your beer better then why bother with the extra work? Try it more than once though if you do try it, and give it a real chance. I assure you those two temp rests won't ruin your beer.

 

[mrbugawkagawk]

thank you, that is what i am trying to achive. I have the taste and aroma down but need to increase the body of the beer. Less watery is always better.

 

[mrbugawkagawk]

it says you are a no sparge brewer hows that working out for you i have been thinking about doingf a barley wine without a sparge or a very little one

 

[bigjoe]

Mr Bug, it works great. In the last year I've done a variety of beers with it. None at gravitys that a barley wine would be at. I think the highest I've gone was a tripel I brewed that was 1.070 IIRC. I added sugar in the feremnter to boost gravity even higher. I've done almost 20 batches in the last year. Not all all 5 gallons. They've ranged between 2.5 - 6 gallons.

According to StrangeBrew I've consistently gotten 75-80% efficiency on almost all my beers brewed this way. Not sure how StrangeBrew calculates efficiency though.

I just got a march pump from wifey for x-mas, and picked up a igloo cube on the cheap at Target. I plan to do the same thing Saccharomyces does. He posted about No Sparge Nochill brewing in the post below.
http://www.computerhelpsupport.com/forum/showthread.php?t=140972&highlight=I+love+no+sparge