Author Topic: Hockhurz Step Mash: Check my Process  (Read 3260 times)

Offline blatz

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Hockhurz Step Mash: Check my Process
« on: January 02, 2013, 08:22:57 AM »
Hey guys,

I did a Hockhurz decoction mash a few years ago, but it was on a friend's system and I didn't take good notes as it wasn't my brew.

I want to attempt a step mash Hockhurz on my next brew session, a vienna lager.

I have read through Kai's blog again, but I want to double check the specifics with you guys:

Mash in at 145 and hold for 30 min (beta)

Ramp up (via HERMs) to 158 <--- this will probably take about 20 min to do so.

Hold at 158 for 45 min (alpha)

Ramp up to Mashout.

Am I missing anything?  Is the alpha rest too high (or too low).  Are my times too long?
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Offline beersk

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Re: Hockhurz Step Mash: Check my Process
« Reply #1 on: January 02, 2013, 08:29:48 AM »
That looks just how I've done Hockhurz decoction.  Looks right as far as I know...I don't think the mashout at 168 is to be held for any prolonged period of time.
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Offline blatz

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Re: Hockhurz Step Mash: Check my Process
« Reply #2 on: January 02, 2013, 08:33:59 AM »
That looks just how I've done Hockhurz decoction.  Looks right as far as I know...I don't think the mashout at 168 is to be held for any prolonged period of time.

cool

I generally don't hold the mashout for more than a few minutes anyways unless I'm not paying attention. 
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Offline davidgzach

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Re: Hockhurz Step Mash: Check my Process
« Reply #3 on: January 02, 2013, 08:35:47 AM »
Blatz,

My Hochkurz is competely different, you are way off.  I go 146 to 158..... ;D

Looks good!  Good luck!

Dave
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Offline blatz

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Re: Hockhurz Step Mash: Check my Process
« Reply #4 on: January 14, 2013, 08:17:06 AM »
welp, Beersmith miscalculated I guess and I ended up settling in at 149 - added ice and dropped it to 145 which took about 7 minutes, then let it rest for 20 before I started ramping up to 158. 

I debated for a minute about whether I should have just scrapped the hockhurz and go single infusion since I screwed the pooch on the strike in, but I really wanted to try it, so hopefully, I get at least some semblance of what it will be like.
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Offline davidgzach

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Re: Hockhurz Step Mash: Check my Process
« Reply #5 on: January 14, 2013, 08:58:18 AM »
Not perfect but you should still get the idea.....I'm sure it will still be tasty!

Dave
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Offline Thirsty_Monk

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Re: Hockhurz Step Mash: Check my Process
« Reply #6 on: January 14, 2013, 07:44:03 PM »
I do step mash and anywhere from 140-144F for Beta and 158-162 for alpha is fine. The mash out should not go over 172F.
Look at it that is is more "robust" mashing then singe infusion.

I am sure it will be just fine Paul.
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Offline AmandaK

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Re: Hockhurz Step Mash: Check my Process
« Reply #7 on: January 15, 2013, 07:27:08 AM »
I also just did my first Hochkurz mash on a Munich Dunkel. I nearly forgot that I wanted to do it (old habits), got the strike water up to temp for a 154* mash in and then realized that I was forgetting something. A few adjustments later and I mashed in at 144.9*, held for 30ish minutes (forgot to set the timer), my heat stick worked beautifully and brought is up to 158.3* within 15 minutes, rested for 45', then brought it up to 168.7* for mash out.

I got great efficiency too: 88%.

Something I was reading on Kai's wiki got me wondering though (http://braukaiser.com/wiki/index.php?title=Starch_Conversion):
Quote
In multi step saccharification rests like the German Hochkurz mash, the fermentability is mostly controlled through the length of the maltose rest which is held at 60-64 C (140-148F).

I would assume that most of us are doing 30 minute maltose rests... how much time would really be added on to increase fermentability?
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Offline Pawtucket Patriot

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Re: Hockhurz Step Mash: Check my Process
« Reply #8 on: January 20, 2013, 07:23:49 AM »
When I used to do Hochkurz decoctions, I would vary the maltose rest between 20-40 minutes depending on the fermentability profile I was going for.  On a german pilsner, I would do something like a 20-30 minute rest, while on a dunkel, I would shoot for more like a 40-minute maltose rest. I also varied the maltose rest temperature to further manipulate the fermentability.
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Offline AmandaK

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Re: Hockhurz Step Mash: Check my Process
« Reply #9 on: January 21, 2013, 11:08:26 AM »
When I used to do Hochkurz decoctions, I would vary the maltose rest between 20-40 minutes depending on the fermentability profile I was going for.  On a german pilsner, I would do something like a 20-30 minute rest, while on a dunkel, I would shoot for more like a 40-minute maltose rest. I also varied the maltose rest temperature to further manipulate the fermentability.

I thought a longer maltose rest would increase fermentability? Have I had this backwards the whole time?

Either way, thanks for the response! It'll give me something to play with.
Amanda Burkemper
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Offline davidgzach

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Re: Hockhurz Step Mash: Check my Process
« Reply #10 on: January 21, 2013, 11:31:43 AM »
Amanda, you have it right.....
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Offline ynotbrusum

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Re: Hockhurz Step Mash: Check my Process
« Reply #11 on: January 22, 2013, 08:55:30 PM »
I routinely end up doing a Hockhurz in the winter due to errors in hitting my temp for single infusion (so I  started weighing out my grains and storing them in the house overnight to get the single infusion mash temp right off the bat).  Just an observation... :P
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Offline Kaiser

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Re: Hockhurz Step Mash: Check my Process
« Reply #12 on: January 23, 2013, 06:55:33 AM »
I hold the maltose rest for 30 on more malt forward beers and for 45 min on pilsners.

Kai

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Hockhurz Step Mash: Check my Process
« Reply #13 on: January 24, 2013, 05:08:03 PM »
When I used to do Hochkurz decoctions, I would vary the maltose rest between 20-40 minutes depending on the fermentability profile I was going for.  On a german pilsner, I would do something like a 20-30 minute rest, while on a dunkel, I would shoot for more like a 40-minute maltose rest. I also varied the maltose rest temperature to further manipulate the fermentability.

I thought a longer maltose rest would increase fermentability? Have I had this backwards the whole time?

Either way, thanks for the response! It'll give me something to play with.

Bah, reverse that. I meant it the other way around. ;)
Matt Schwandt | Minneapolis, MN
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Offline AmandaK

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Re: Hockhurz Step Mash: Check my Process
« Reply #14 on: January 25, 2013, 10:21:19 AM »
I hold the maltose rest for 30 on more malt forward beers and for 45 min on pilsners.

Kai

Excellent. Thanks Kai!
Amanda Burkemper
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