General Category > All Grain Brewing
step mashing or single infusion
denny:
--- Quote from: Joe Sr. on December 07, 2012, 09:50:28 AM ---
--- Quote from: denny on December 07, 2012, 09:20:15 AM ---For an all pils malt tripel or pilsner, I almost always do a 90 min, mash at 148.
--- End quote ---
Denny - do you think the Pils needs longer to convert? Just curious, as last brew session my Belgian blonde came out lower than I expected (again) with a 60 minute mash.
My stout was spot on, but was MO and not Pils. Same mash schedule.
I did not do an iodine test, though I know I should.
--- End quote ---
Nope. I do a longer mash for the added fermentability. I never do an iodine test.
Joe Sr.:
--- Quote from: denny on December 07, 2012, 01:24:48 PM ---
--- Quote from: Joe Sr. on December 07, 2012, 09:50:28 AM ---
--- Quote from: denny on December 07, 2012, 09:20:15 AM ---For an all pils malt tripel or pilsner, I almost always do a 90 min, mash at 148.
--- End quote ---
Denny - do you think the Pils needs longer to convert? Just curious, as last brew session my Belgian blonde came out lower than I expected (again) with a 60 minute mash.
My stout was spot on, but was MO and not Pils. Same mash schedule.
I did not do an iodine test, though I know I should.
--- End quote ---
Nope. I do a longer mash for the added fermentability. I never do an iodine test.
--- End quote ---
I suppose just I need to brew more Pils based beers until I get this pinned down...
blatz:
--- Quote from: denny on December 07, 2012, 01:24:48 PM ---Nope. I do a longer mash for the added fermentability. I never do an iodine test.
--- End quote ---
den - for a pils, what kind of attentuation are you looking for and getting? I generally drop from 1.048-1.050 to 1.009-1.010, but only do a 60 min mash at 150 - just curious, as I feel its already pretty dry but maybe i should try to get it drier?
denny:
--- Quote from: blatz on December 07, 2012, 02:50:31 PM ---
--- Quote from: denny on December 07, 2012, 01:24:48 PM ---Nope. I do a longer mash for the added fermentability. I never do an iodine test.
--- End quote ---
den - for a pils, what kind of attentuation are you looking for and getting? I generally drop from 1.048-1.050 to 1.009-1.010, but only do a 60 min mash at 150 - just curious, as I feel its already pretty dry but maybe i should try to get it drier?
--- End quote ---
Boy, Paul, I'd say it's up to your tastes. Without looking at my notes I can't tell you what I'm getting, but I do like a dry pils. Extending the mash to 90 min. doesn't make a huge difference, but I want to give myself every advantage I can. And this is German pils, not Bopils.
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