What does this mean??

[stephenlaplaca]

I have been using beersmith since I started making my own receipes. I have the body set to medium and as you can see from the attached picture that I am adding water after the first hour and then fly sparging. Can someone tell me what this means? I want to make the selection a light body since I am doing a blonde this weekend, but I am so confused by what it means that I went back to medium.

Thanks in advance

Stephen

 

[charliehorse]

That nearly 8 quarts of nearly boiling water will increase your temperature, activating Alpha Amylase. If you think of a carbohydrate chain like spaghetti tied in a knot, the Beta Amylase breaks the individual strands of spaghetti into disaccharides (like Maltose) and the knots are still tied. Alpha Amylase will break that up. Most of the time with ales, we don't worry about that (ales generally have a bit more body) but with things like American Lagers, that's a concern.

To the chemists out there, I offer my apology in advance. John Palmer explains it much better than I can:
http://www.howtobrew.com/section3/chapter14-5.html

 

[day_trippr]

Ummmm....the line that is circled actually refers to the amount of hot water needed to bring the mash to "mash out" temperature - which pretty much is the opposite of activating any enzymes...

Cheers!

 

[duboman]

Ummmm....the line that is circled actually refers to the amount of hot water needed to bring the mash to "mash out" temperature - which pretty much is the opposite of activating any enzymes...



Cheers!

^^This^^
When fly sparging you need to halt conversion which is what the temp/water infusion is doing.

If you don't do a mash out when fly sparging then conversion can continue to occur during a proper flu sparge period


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