Why Did I Use This Mash Step?

[Clint Yeastwood]

I am trying to figure out an old recipe I used to use. Half-Wit ale. Sorry if someone else is using that name. Someone christened it decades back.

Anyway, Beersmith says I used two steps in the mash: 30 minutes at 144 degrees, and 60 at 154 degrees. That first step doesn't look like a protein rest The temperature is high. I don't know what it was. Can anyone go back in time and read my mind?

For reference:
5 lb Wheat, German
4 lb Pilsner, Belgian
2 lb Pale Malt, US
1.5 lb Crystal Malt 60L
1 lb Munich Malt ~9 SRM

 

[ihavenonickname]

Yeah that’s called a hochkurz mash - it’s a great mash schedule! 144 is targeting active beta amylase and 154 is targeting alpha amylase. Some brewers like it for just about everything

 

[Clint Yeastwood]

So I'm a genius and not an idiot! That's what I thought!

 

[Jaybird]

So I'm a genius and not an idiot! That's what I thought!

We all think that too! I mean just in your pizza cooking skilzzzzz alone!

Cheers
Jay

 

[Clint Yeastwood]

I had that pizza again Saturday. I love that stuff.

Today it's chili.

 

[MicroMickey]

That 144 is a maltose rest. Here is an article which will give you a bit more understanding of what is happening in that mash-tun.
https://crescentcitybrewtalk.com/mash-rests/

 

[Sipina]

That 144 is a maltose rest. Here is an article which will give you a bit more understanding of what is happening in that mash-tun.
https://crescentcitybrewtalk.com/mash-rests/

This site is a treasure of brewing knowledge.
Many thanks!

 

[day_trippr]

From https://beermaverick.com/how-various-mash-temperatures-impact-your-homebrew/

Cheers!