General Category > All Grain Brewing

step mashing or single infusion

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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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