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Mash Schedule help please

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duboman:
Planning to brew up this Belgian IPA this coming Saturday and had a question regarding Mash schedule as this is the most Pilsner malt I've used in a recipe. The recipe is below and I am not sure if I should do a single infusion at 152 or a step infusion like 122 for 30 minutes and then raise to 152 for 30 minutes and then mash out. I batch sparge as well. Appreciate the input!

Recipe Specifications
--------------------------
Boil Size: 9.25 gal
Post Boil Volume: 7.00 gal
Batch Size (fermenter): 6.25 gal   
Bottling Volume: 5.75 gal
Estimated OG: 1.074 SG
Estimated Color: 8.0 SRM
Estimated IBU: 67.8 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 81.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6.25 gal              Chicago, IL                              Water         1        -             
11 lbs 8.0 oz         Pilsner (2 Row) Bel (2.0 SRM)            Grain         2        63.4 %       
3 lbs                 Pale Malt (2 Row) Bel (3.0 SRM)          Grain         3        16.5 %       
1 lbs 8.0 oz          Caravienne Malt (22.0 SRM)               Grain         4        8.3 %         
1 lbs 8.0 oz          Wheat, Torrified (1.7 SRM)               Grain         5        8.3 %         
10.1 oz               Aromatic Malt (26.0 SRM)                 Grain         6        3.5 %         
0.75 oz               Columbus (Tomahawk) [14.00 %] - Boil 60. Hop           7        25.6 IBUs     
1.00 oz               Amarillo Gold [8.50 %] - Boil 30.0 min   Hop           8        15.9 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 15.0 min     Hop           9        12.1 IBUs     
0.31 tsp              Irish Moss (Boil 10.0 mins)              Fining        10       -             
1.00 oz               Amarillo Gold [8.50 %] - Boil 10.0 min   Hop           11       7.5 IBUs     
1.00 oz               Centennial [10.00 %] - Boil 5.0 min      Hop           12       4.9 IBUs     
1.50 oz               Orange Peel, Sweet (Boil 5.0 mins)       Spice         13       -             
1.00 oz               Amarillo Gold [8.50 %] - Boil 2.0 min    Hop           14       1.8 IBUs     
1.0 pkg               Belgian Ardennes (Wyeast Labs #3522) [12 Yeast         15       -             
1.25 tsp              Yeast Nutrient (Primary 3.0 days)        Other         16       -             


davidgzach:
No need for a protein rest with today's modified malts.....

Dave

duboman:

--- Quote from: davidgzach on January 14, 2013, 08:18:50 AM ---No need for a protein rest with today's modified malts.....

Dave

--- End quote ---

That's kind of what I thought but I have seen a lot of recipes using large amounts of Pilsner employ one, hence the question. Anyone with other thoughts please chime in...............

davidgzach:
There is no need, but IMHO there is also nothing wrong with doing a protein rest when using that much Pilsner.  I would keep it closer to 130-131 and for only 10-15 minutes to help and not hurt head retention.

Dave

dmtaylor:
I would agree with Dave that you don't need to do a protein rest but in this case it really won't hurt either.  Personally I would skip it, but if you were to do a protein rest, personally I would limit it to 5 minutes or no more than 10 minutes for sure, as a longer protein rest will indeed hurt your head retention.   In my experience, 5 minutes should be all you really need to notice an effect, whereas 30 minutes would basically kill all the body and head retention characteristics of the beer.  In a Belgian, not such a terrible thing necessarily, as they like their beers "digestible", but since this is more of a Belgo-American thing being an IPA, you probably wouldn't want to do it.

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