Thanks to all, I'll try a mash ratio between 3 and 3.5. I'll also add some US 2-row for insurance.
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System and Method:
- Recirculating Pump System with 15g mega pots
- Average recipie was 14lb of grain to 17qt of water
- Mash at 150 for 60 minutes (or till iodine test show good to go)
- Sparge 4g of water at 170 for 15 minutes
- Transfer 6g to boil and boil for about 60min at ~196 (Altitude boil point)
- Boil off about 1g for finale volume of ~5g of wort
Issue is that during the sparge process, I am loosing gravity. When I take a sample post mash, but pre-sparge, I am hitting my targets, but post boil, I am reading a consistent 1.040, regardless of the recipe. I took pre-boil/post sparge samples, on the last two batches, and found that I was losing about .020 gravity points with sparging.
What is happening and how do I fix it?
Glycoproteins could measurably affect gravity if there was enough of them. It sounds like they have high molecular weights so a small amount of them can affect mouthfeel.Interesting! I'd read that before and purged it lol. I think my take away originally was that the higher temp step was for body. So apparently glycoproteides are not considered a sugar and would not be measurable with a hydrometer?I figured the purported extra body created by step mashing would be from unfermentable sugars. If its not that, does anyone know what it is? And how the step mash creates it but single infusion doesn't?
Look up glycoproteins, supposedly released at mash temps around 160. Kai touches on them briefly, and they are mentioned in some other sources I have seen.
Edit: Below is the relevant page from Kai's site.
"Narziss [Narziss, 2005] and Fix [Fix, 1999] suggest, that a rest at 158 - 162 *F (70 - 72 *C) benefits head retention and body of the beer though glycoproteides that are extracted from the malt but not degraded by enzymatic activity. Because of that Narziss suggests holding this rest up to 60 min."
I have not done blind tests, but I don't really feel the need to. Enzymes work best at different temperatures and a 150F rest isn't doing the best for beta and alpha enzymes. Separate rests are best. But I guess if you don't care to spend a little extra time then don't. That's why this hobby is great, we can put into it what we want to get out of it.A 150F rest isn't doing the best what? Separate rests are best at what? Why?
I get that the enzymes do different things, but none work in a vacuum. Why is it better to have alpha and beta active separately, rather than together? And how are you sure that alpha isn't having a significant effect down at beta rest range before you ramp up? Modern malts have a crap-ton of enzymatic activity, and even if it's at a lower rate there's a good chance that alpha-amylase is still gobbling away well enough just by sheer enzymatic content at beta rest temps. And frankly, alpha amylase activity will certainly improve beta amylase's effectiveness, by exposing more 1-4 bonds for beta to act on.
I think you have to be really cautious to start extrapolating scientific facts, given how complex the chemistry of wort and beer production is. You can make all the claims you want, but they are really just unproven hypotheses until you back it up with data.
Can someone tell me about Minhas Craft Brewery? It didn't seem to fit the category to me, but I've never heard of them.