Comments on: Mashing for All Grain Beer Brewing http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/ Get weekly articles on home brewing, beer styles, and making beer recipes Mon, 06 Feb 2012 18:04:57 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Brad Smith http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/comment-page-1/#comment-19122 Brad Smith Sun, 15 May 2011 19:53:40 +0000 http://www.beersmith.com/blog/?p=566#comment-19122 Pete, I've heard of some people doing this - I believe having a long mash at lower temperatures first is doing to create a lower body beer. Raising the temperature after that would not help much since you would have already broken most of the sugars down at the lower temperature. Very high extraction (high mash efficiency) is really important for large commercial brewers (its dollars for them) but less so for a home brewer. Attempting to go too far in maximizing your mash efficiency usually results in a stuck sparge (too fine a grain crush) or excessive tannins (from oversparging). Yes - you might get a bit more alcohol in the beer, but again the pennies saved may not be worth it for the homebrewer. Better to through an extra 1/4 pound of malt in and lose the 2% efficiency gain. Brad Pete,
I’ve heard of some people doing this – I believe having a long mash at lower temperatures first is doing to create a lower body beer. Raising the temperature after that would not help much since you would have already broken most of the sugars down at the lower temperature.

Very high extraction (high mash efficiency) is really important for large commercial brewers (its dollars for them) but less so for a home brewer. Attempting to go too far in maximizing your mash efficiency usually results in a stuck sparge (too fine a grain crush) or excessive tannins (from oversparging). Yes – you might get a bit more alcohol in the beer, but again the pennies saved may not be worth it for the homebrewer. Better to through an extra 1/4 pound of malt in and lose the 2% efficiency gain.

Brad

]]> By: Pete Chrzaszcz http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/comment-page-1/#comment-19121 Pete Chrzaszcz Sun, 15 May 2011 01:27:28 +0000 http://www.beersmith.com/blog/?p=566#comment-19121 So if the Alpha and Beta do most of the "lifting" and the respective "Sweet Spots" are 154-158 and 148-152... has anyone started the mash at 148F for 60% of the mash time and reheat the mash tun to 155F for the remaining 40% of the mash time? How to reheat without over heating the bottom? What are the effects of extracting most if not all of the fermentable sugars? Will this yield a higher Mash Efficiency? (or is Mash Efficiency purely a function of the sparge?) Will the end result yield a higher alcohol content? Thanks, Cheers! Pete So if the Alpha and Beta do most of the “lifting” and the respective “Sweet Spots” are 154-158 and 148-152… has anyone started the mash at 148F for 60% of the mash time and reheat the mash tun to 155F for the remaining 40% of the mash time? How to reheat without over heating the bottom?
What are the effects of extracting most if not all of the fermentable sugars?
Will this yield a higher Mash Efficiency? (or is Mash Efficiency purely a function of the sparge?)
Will the end result yield a higher alcohol content?

Thanks, Cheers! Pete

]]> By: Brad Smith http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/comment-page-1/#comment-16688 Brad Smith Thu, 03 Jun 2010 02:58:04 +0000 http://www.beersmith.com/blog/?p=566#comment-16688 Hi - I believe doughing in is simply the initial infusion. If you use a protein rest, that is actually a separate step which would make it a two step infusion and not a single step mash. Hi – I believe doughing in is simply the initial infusion. If you use a protein rest, that is actually a separate step which would make it a two step infusion and not a single step mash.

]]> By: Waldner http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/comment-page-1/#comment-16687 Waldner Thu, 03 Jun 2010 02:55:57 +0000 http://www.beersmith.com/blog/?p=566#comment-16687 Brad, I'm also interested in doughing in but can't find this process in the single infusion mash profiles. Some of the other mash profiles use the term "protein rest" and some use "Dough In" which I assume are the same. Do we have to modify these profiles to include this step? Brad,

I’m also interested in doughing in but can’t find this process in the single infusion mash profiles. Some of the other mash profiles use the term “protein rest” and some use “Dough In” which I assume are the same. Do we have to modify these profiles to include this step?

]]> By: Bart van Herk http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/comment-page-1/#comment-15183 Bart van Herk Thu, 15 Apr 2010 06:51:05 +0000 http://www.beersmith.com/blog/?p=566#comment-15183 "Beta-glucanese and proteolytic enzymes divide branches of complex sugars into shorter chains." it's beta- glucanase, not glucanese, and proteolytic enzymes have nothing to do with it: they split proteins, not sugars. “Beta-glucanese and proteolytic enzymes divide branches of complex sugars into shorter chains.”

it’s beta- glucanase, not glucanese, and proteolytic enzymes have nothing to do with it: they split proteins, not sugars.

]]> By: Brad Smith http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/comment-page-1/#comment-12174 Brad Smith Sat, 26 Dec 2009 03:43:21 +0000 http://www.beersmith.com/blog/?p=566#comment-12174 Yes, BeerSmith will do both of those automatically for you if you choose any of the infusion mash profiles. Yes, BeerSmith will do both of those automatically for you if you choose any of the infusion mash profiles.

]]> By: Rep http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/comment-page-1/#comment-12160 Rep Fri, 25 Dec 2009 13:36:28 +0000 http://www.beersmith.com/blog/?p=566#comment-12160 When using the dough in procedure, will Beersmith assist us in calculating how much water is needed for the particular grist schedule. Then, will it adjust the next infusion volumes and heat to get to the main step? When using the dough in procedure, will Beersmith assist us in calculating how much water is needed for the particular grist schedule. Then, will it adjust the next infusion volumes and heat to get to the main step?

]]> By: Brew Dude John http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/comment-page-1/#comment-9172 Brew Dude John Tue, 11 Aug 2009 20:40:04 +0000 http://www.beersmith.com/blog/?p=566#comment-9172 I am going to try a "dough in" next time I brew. I am going to try a “dough in” next time I brew.

]]> By: First Stater http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/comment-page-1/#comment-8905 First Stater Sun, 02 Aug 2009 20:54:55 +0000 http://www.beersmith.com/blog/?p=566#comment-8905 If you mash at a high temperature and add Amylase Enzyme to you get the same end result of a beta amylase mash? If you mash at a high temperature and add Amylase Enzyme to you get the same end result of a beta amylase mash?

]]> By: Brewologist http://www.beersmith.com/blog/2009/07/16/mashing-for-all-grain-beer-brewing/comment-page-1/#comment-8828 Brewologist Wed, 29 Jul 2009 16:27:53 +0000 http://www.beersmith.com/blog/?p=566#comment-8828 Great article, thanks! This just opened a whole new world of understanding for with regard to mash temps and the breaking down of complex carbs in the grain. Very informative. Great article, thanks! This just opened a whole new world of understanding for with regard to mash temps and the breaking down of complex carbs in the grain. Very informative.

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