« on: December 09, 2015, 08:50:21 AM »
My concern has more to do with how it would affect attenuation in the end.
I've been doing extract beer this year, I've only fired up my all grain system once or twice. After comparing some numbers, many of my Hochkurz mashed AG beers ended up with FGs much lower than expected. I'm wondering if the ramp time is what's causing that, or if there's another factor I have not yet identified.
I don't think ramp time has much to do with it. However... What were your decoction boil times? When I decoct, I only boil the thick mash for 10 minutes at a time, not the 30+ minutes that most schedules recommend. Still converts and attenuates just beautifully with just 10-minute rests. This applies to both my double or triple decoction schedules, doesn't matter. Now when I decoct (rarely), I just do a double. I don't ever do a protein rest anymore, after it ruined the body and head of an otherwise delicious lager. Anyway.... bottom line, my point is that longer boil/rest times are of course going to increase your attenuation. If you want more reasonable attenuation, only boil/rest for 10 minutes each -- for me these would be in the low 140s F and mid-upper 150s F or something like that.