Author Topic: Good Old American two step  (Read 2789 times)

Offline a10t2

  • Official Poobah of No Life.
  • *
  • Posts: 3488
  • Ask me why I don't like Chico!
    • View Profile
    • SeanTerrill.com
Re: Good Old American two step
« Reply #15 on: January 12, 2012, 11:37:51 PM »
Do you have a page number? My copy doesn't have a chapter or subsection with the title "Other Fermentables". The passage I quoted does have an accompanying chart.

Edit: I found it, in Chapter 11, "Beyond Barley". The two are identical.
« Last Edit: January 12, 2012, 11:40:19 PM by a10t2 »
Beer is like porn. You can buy it, but it's more fun to make your own.
seanterrill.com/category/brewing
twomilebrewing.com

Offline Pawtucket Patriot

  • Senior Brewmaster
  • ******
  • Posts: 1364
  • Rebelling against cheap swill since 2005
    • View Profile
    • Bauhaus Brew Labs
Re: Good Old American two step
« Reply #16 on: January 13, 2012, 06:20:30 AM »
Any chance you'd be willing to post Mosher's cereal mash schedule?

I'm thinking this is what you want.

Quote from: Mosher p. 205-206
In this method, a small amount (5 to 10 percent of the total batch) of six-row malt is added to the wheat and oats. This is stewed at 122°F (50°C) for fifteen minutes, then raised to 150°F (65.5°C) and held for another fifteen minutes. This goo is then heated further and boiled for fifteen minutes. At this point, you should have your malt mash at the protein-rest stage (122°F/50°C)) [sic], and the boiled grains, when added to it, will bring the whole mash up to 155°F (68.5°C). This fairly high mash temperature is used to produce a wort with large amounts of unfermentables, which helps contribute to its texture. After forty-five minutes of mashing, the mash is raised to 170°F (76.5°C) to stop enzyme activity and help liquefy the whole thing. Traditionally, the wheat chaff removed at threshing was added back to help provide a filter bed. Rice hulls, about 1 pound per 5 gallons (0.45 kilograms per 19 liters), will do the same thing. Be sure not to let the bed drop below 160°F (71°C) during sparging or runoff will become very difficult.
If all of this seems a bit overwhelming to you, there's a workaround. With a high proportion of malted wheat (70 percent is about right), you can achieve a similar thick, lubricious body. Use instant oats rather than the old-fashioned kind, as they require no precooking.

Thanks, Sean!
Matt Schwandt | Minneapolis, MN
AHA Member

Partial-Mash Pictorial
All-Grain Pictorial

Offline hopfenundmalz

  • Official Poobah of No Life.
  • *
  • Posts: 5671
  • Milford, MI
    • View Profile
Re: Good Old American two step
« Reply #17 on: January 13, 2012, 07:13:19 AM »
The OP's original plan was what I do for a CAP. Never have used rice, but grits and corn meal.

Google CAP and Jeff Renner.  He gives the details in his articles.  There is also an article under Zymurgy on this AHA, pdf download.
Jeff Rankert
Ann Arbor Brewers Guild, AHA Member, BJCP Certified
Home-brewing, not just a hobby, it is a lifestyle!

Offline sharg54

  • Cellarman
  • **
  • Posts: 88
    • View Profile
Re: Good Old American two step
« Reply #18 on: January 14, 2012, 08:45:55 AM »
Quote
Never have used rice, but grits and corn meal.
I used to just use corn in mine as well but started adding the rice to dry out the finish a little and cut down the grain bill some. More of an experiment at first but found I liked it better with the rice in it.  ;D

Thanks to everyone for all your input, it has been an interesting post.... Pawtucket Patriot hope you get your stuck sparge fixed.
People keep telling me it's not rocket science... I like rockets..