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Author Topic: Mashing methods  (Read 4138 times)

February 02, 2018, 10:49:03 PM

CraigA

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Mashing methods
« on: February 02, 2018, 10:49:03 PM »
For the weizen (which my iPad is trying to correct to Weihenstephan!) I’m planning, and before the arrival of the Hopcat, I want to try two mashing methods I’ve not done before.

Due to the high wheat content, I’m thinking a protein rest at 44C followed by an infusion to bring it up to 66C for the sacc rest. Then attempt a decoction to bring it up to mash out temp. Combining both infusion and decoction is sending the brewing software mental (pick one or the other!), so it’s also leaving the maths to me to figure out.

Why would I want to do this? Well, with the Hopcat on the way I can do multi rests really easily, but there’s something about the manual process that makes me want to give it a go. Double decoction is out, as I don’t want to be mashing for four hours, but it is traditional for a weizen, and everyone should do a decoction at least once, right?

Anyone tried either of these methods that could give some pointers?
Fermenting: Invitational beers
Conditioning: Project Sour
Drinking:
Ageing: Belgian Dubbel
Planning: Partigyle

https://riffhomebrewing.com/

Reply #1February 03, 2018, 10:14:47 AM

CraigA

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Re: Mashing methods
« Reply #1 on: February 03, 2018, 10:14:47 AM »
I've finally had a play around with Beersmith and figured out how the mash profiles work, so I think I've got the right numbers to give this a try. Incidentally, the equation from Palmers How to Brew was spot on for both strike temp and first step raise. I also now have a figure of how much mash to pull for the decoction.

To get the right water temps I think I'm going to have to use the Inkbird to cycle the HLT on and off. The thermostat on it is terrible, and I reckon if I don't hit the right first step, the last step is going to be off even further.
Fermenting: Invitational beers
Conditioning: Project Sour
Drinking:
Ageing: Belgian Dubbel
Planning: Partigyle

https://riffhomebrewing.com/

Reply #2February 05, 2018, 08:09:23 PM

Jon_Dowson

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Re: Mashing methods
« Reply #2 on: February 05, 2018, 08:09:23 PM »
What's the idea behind doing a protein rest in a high-wheat beer? Is it to get better clarity in the final product?
Fermenting: Northern Brewer SMaSH
Conditioning: Nothing
In bottles: Non-alcoholic Pale Ale, English Brown Ale

Next brew: ESB / Victorian Porter

Reply #3February 05, 2018, 10:00:37 PM

CraigA

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Re: Mashing methods
« Reply #3 on: February 05, 2018, 10:00:37 PM »
At 44C it’s not so much of a protein rest than a ferrulic acid rest. Apparently this acid is the precursor to the clove like chemical in the fermented product. As I’m likely going to be fermenting on the warm side for the yeast, it’ll dull down the cloveness in favour of more a banana profile. I’m hoping that by resting it might promote the clove a little more.

Generally protein rests are to reduce the gumminess of none-barley malts and adjuncts, less chance of a stuck mash and less cloudy final beer. I don’t think they’re generally done any more, but it’s fun to experiment!

I brewed this yesterday, and the infusion step was spot on. I did get quite a thin mash though, so the decoction was mostly liquid. I have no idea how much I actually pulled in the end, but it wasn’t enough to get to mashout, so I called it quits and went straight to sparge. Seemed to turn out OK though.
Fermenting: Invitational beers
Conditioning: Project Sour
Drinking:
Ageing: Belgian Dubbel
Planning: Partigyle

https://riffhomebrewing.com/

Reply #4October 04, 2019, 01:11:23 PM

Larocca

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Re: Mashing methods
« Reply #4 on: October 04, 2019, 01:11:23 PM »
Did you actually go through what you suggested in this post? How did it go?

Reply #5October 20, 2019, 12:05:05 PM

CraigA

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Re: Mashing methods
« Reply #5 on: October 20, 2019, 12:05:05 PM »
I'm actually rebrewing this again now, but with a little more knowledge to the mashing schedule. I've also got a temperature controlled mash, so step mashing is much easier now.

45C for 20 mins (ferrulic acid)
64C for 40 mins (Sacch rest)
71C for 30 mins (Maltose rest)
77C for 10 mins (mash-out)

Decoction mash for final step to mash out for some extra maltiness.

It seems to work quite well, scored a 35 for the hefeweizen using the same schedule.

I'll trying to gather some more data on the next 2 brews for analysis.
Fermenting: Invitational beers
Conditioning: Project Sour
Drinking:
Ageing: Belgian Dubbel
Planning: Partigyle

https://riffhomebrewing.com/

Reply #6October 22, 2019, 09:44:55 AM

DaveC

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Re: Mashing methods
« Reply #6 on: October 22, 2019, 09:44:55 AM »
It’ll be interesting to hear your results Craig, as I’ve just done a Dunkelweizen and wanted to try step mashing. But as this was my first trial of my new HERMS setup I had to abandon and just get the thing set up and to target mash temp. Once I’ve dialled the kit in better and ironed out some of the issues which arose I’ll be trying a step mash for sure.
So keep us posted!
Currently building: HERMS system and control panel

Currently drinking: Koelsch, Dunkelweiss

Brewing: 😩

Planning: Belgian Dark Strong, Equanot SMaSH, ESB, Cream Ale

 

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