20 replies to this topic

[Brauer]

how will it affect the final product? what variables can I adjust about a step mash to change the result?in this example cavman suggested 148F for 45 min followed by a step up to 160-162F. If I mash a little thick (1.25qt/lb) I can pretty easy infuse with about 2 gallons of boiling water and get my temps up. what will this do? what's the theory?

At 158-162°F, you are in the optimal Alpha rest temperature and gelatinization temperature. Any unconverted starches will convert to dextrins and add to body. Leaping to the optimal gelatinization temperature should add some unconverted starches, even after 45 minutes at 148°F, maybe 10-20% of your total converted starch, depending on variables like your degree of crush and the thickness of your mash.By adjusting the time and temperature at the cool Beta step, you should be able to adjust the body contribution of the hot Alpha step by having more of the starch converted at the high temperature.

It improves the overall body and mouthfeel, it also aids in head retention.

Especially body, in my experience.

so is what you were suggesting really a step mash? seems liks it's just saccrification and a mash out. am I wrong there?

160-162°F isn't a mashout, it's an Alpha Amylase rest. Beta is quickly denatured at that temperature, but you will get a lot of Alpha Amylase activity, making more unfermentable sugars.

1.25 qt/lb is thick?

1.25°F is thick enough to inhibit gelatinization and reduce conversion. Stepping from that thickness should leave more starches to convert during the Alpha rest. Thicknesses above 1.5 qt/#, like 1.75-2+ qt/#, generally improve conversion efficiency.

what's happening that allows this to happen? for instance - if I just did the infusion at 148F for 60 min and then mashed it out, how would this differ from 45 min then essentially a mash out?

160°F allows for Alpha Amylase conversion of starch for longer than mashout temperatures will, due to faster denaturation at the higher temperature.

hey - there are three steps there!!! ;)I don't think I'll have the water to hit that mash out (167F) - is this a problem if I just leave it overnight at 160ish F?

A mashout doesn't do much of anything for a batch sparge, especially after a step mash, so I rarely do them. I'll leave it to you guys to figure out if it matters for an overnight mash!