SethMasterFlex
Well-Known Member
Palmer states in How To Brew that employing a thinner mash (>2qts/lb) will result in a better attenuated beer because the enzymes do not get as stressed from a higher sugar content (they do convert slower though). He then says that using a thicker mash (<1.25qts/lb) yields a less fermentable, sweeter, maltier beer.
If this is the case, why does a no sparge (i.e. a much thinner mash) create a maltier beer? Is this because enzyme activity happens slower and most people don't allow it to convert fully? Any insight would be appreciated.
Here's the Palmer quote in case anyone is interested:
"The grist/water ratio is another factor influencing the performance of the mash. A thinner mash of >2 quarts of water per pound of grain dilutes the relative concentration of the enzymes, slowing the conversion, but ultimately leads to a more fermentable mash because the enzymes are not inhibited by a high concentration of sugars. A stiff mash of <1.25 quarts of water per pound is better for protein breakdown, and results in a faster overall starch conversion, but the resultant sugars are less fermentable and will result in a sweeter, maltier beer. A thicker mash is more gentle to the enzymes because of the lower heat capacity of grain compared to water. A thick mash is better for multirest mashes because the enzymes are not denatured as quickly by a rise in temperature."
If this is the case, why does a no sparge (i.e. a much thinner mash) create a maltier beer? Is this because enzyme activity happens slower and most people don't allow it to convert fully? Any insight would be appreciated.
Here's the Palmer quote in case anyone is interested:
"The grist/water ratio is another factor influencing the performance of the mash. A thinner mash of >2 quarts of water per pound of grain dilutes the relative concentration of the enzymes, slowing the conversion, but ultimately leads to a more fermentable mash because the enzymes are not inhibited by a high concentration of sugars. A stiff mash of <1.25 quarts of water per pound is better for protein breakdown, and results in a faster overall starch conversion, but the resultant sugars are less fermentable and will result in a sweeter, maltier beer. A thicker mash is more gentle to the enzymes because of the lower heat capacity of grain compared to water. A thick mash is better for multirest mashes because the enzymes are not denatured as quickly by a rise in temperature."