StillSmart

Re: Step Mashing

2016-03-17T17:45:33+00:00

Toper wrote:
I have been using a 30 minute period at each temperature level, ignoring the brief interval for the rise from one temperature level to the next.. The final mash out heat being held for 10 minutes.

The whole mashing procedure taking about 110 minutes.

I have settled on ...
1. 45° C › Start
2. 45° C › 30 min
3. 62° C › 90 min ... bit bigger to get the most out
4. 73° C › 30 min
5. 78° C › 10 min

I think Saturday could be the day...

Statistics: Posted by Mash — Thu Mar 17, 2016 5:45 pm

Re: Step Mashing

2016-03-17T01:08:58+00:00

Icefever wrote:
Benoit wrote:First thought was "what are moonshine steps?!"

Light ones I would say....

Are there 49 of them?

Seriously, the numbers that spring to mind come from my favourite Islay distillery, Bunnahabhain.
First water 64°C
Second water 80°C
Third water 90°C
AND yes Fourth water 90 °C.

And using yeast grown for them, but probably closer to the average bread yeast than the dried "whiskey" yeast available in your local HBS.
And they use bucket loads, 2% by weight of Barley used in a mash.
Because they want 3 or 5 day ferments.
Where they lead, I will follow.

Robert.

Statistics: Posted by Easydrinker — Thu Mar 17, 2016 1:08 am

Re: Step Mashing

2016-03-16T09:27:37+00:00

I have been using a 30 minute period at each temperature level, ignoring the brief interval for the rise from one temperature level to the next.. The final mash out heat being held for 10 minutes.

The whole mashing procedure taking about 110 minutes.

Statistics: Posted by Toper — Wed Mar 16, 2016 9:27 am

Re: Step Mashing

2016-03-16T07:19:52+00:00

Toper, Presumably you are doing 45c & 73c, for about 10 minutes ?

Statistics: Posted by Mash — Wed Mar 16, 2016 7:19 am

Re: Step Mashing

2016-03-15T23:32:04+00:00

There are those who argue that for a wash to have optimum acidity for a yeast to function at its best, its final ph, before throwing the yeast, should be about 5.2 .

Personally, I have run washes at 4.2 after a stepped mash, using a whisky yeast, and been more than satisfied with the fermentation results. Mind you, my Chinese ph meter could be as wonky as some of their hydrometers I've bought in the past.

I think simply that although ale brewing brings a lot to the table in terms of mashing experience, we are not producing ales and so, maybe, we should be prepared to depart from, what cannot be denied, their successful results in mashing for ale making.

Statistics: Posted by Toper — Tue Mar 15, 2016 11:32 pm

Re: Step Mashing

2016-03-15T19:05:25+00:00

Some real good info flying round here the last few days, thank you mash & toper. So from that chart I will need some bicarbonate on hand to raise the ph as the temp comes up?

Statistics: Posted by Benoit — Tue Mar 15, 2016 7:05 pm

Re: Step Mashing

2016-03-15T18:59:59+00:00

Spot on. Thanks much better than I could have done.

Statistics: Posted by Mash — Tue Mar 15, 2016 6:59 pm

Re: Step Mashing

2016-03-15T16:43:04+00:00

As I understand it, a stepped mash increases enzyme activity which producing a wash, though possibly unsuitable for beer production due to lack of body,, has maximum starch conversion, producing a more highly fermentable wash.

Suggested rests are at 45, 62 and 73 °C (113, 144 and 163 °F). Finally going up to 78 °C (172 °F) for the Mashing Out.

The intial low temperature rest does appear to increase the acidity of the wash.

It is far most attention intensive than a single mashing rest.

Statistics: Posted by Toper — Tue Mar 15, 2016 4:43 pm

Re: Step Mashing

2016-03-15T08:24:45+00:00

Benoit wrote:
First thought was "what are moonshine steps?!"

Light ones I would say....

Statistics: Posted by Icefever — Tue Mar 15, 2016 8:24 am

Re: Step Mashing

2016-03-15T08:11:49+00:00

That was the only thing I could think to call them.
To my mind they seem to be completely different to Ale - Perhaps it is me just trying to compartmentalise them.

Statistics: Posted by Mash — Tue Mar 15, 2016 8:11 am

Re: Step Mashing

2016-03-15T08:04:25+00:00

First thought was "what are moonshine steps?!"

Statistics: Posted by Benoit — Tue Mar 15, 2016 8:04 am

Re: Step Mashing

2016-03-15T06:42:19+00:00

From the research I have done, I am coming to the conclusion there is actually little similarity between making AG beer (ale) and beer (wash).

I think I am going to clear my head and follow moonshine steps to make a wash, rather than try to rework my ale steps.

Thoughts?

Statistics: Posted by Mash — Tue Mar 15, 2016 6:42 am

Re: Step Mashing

2016-03-14T18:56:51+00:00

85°c is usually to mash out, ie stop the conversion, 85°c is also a normal temp for sparge water.

Not sure it's nessesary for making an AG wash, especially if adding further enzymes like Gluco Amylase (AKA Amylglucoladase)

Statistics: Posted by Anavrin — Mon Mar 14, 2016 6:56 pm

Re: Step Mashing

2016-03-14T17:48:36+00:00

Definitely thank you Robert, do you suffer with much foaming/puking from all grain washes?
As soon as it arrives I will be experimenting so I will keep you all posted on the progress, it's the 30°c & 40°c rests that really interest me as they are supposed to activate the protein reactive enzymes & limit the thing turning into dough.
Do you mind me asking the theory behind the step at 85°c?

Statistics: Posted by Benoit — Mon Mar 14, 2016 5:48 pm

Re: Step Mashing

2016-03-14T01:51:22+00:00

Is this of any help
viewtopic.php?f=16&t=3928

Robert.

Statistics: Posted by Easydrinker — Mon Mar 14, 2016 1:51 am