General Category > All Grain Brewing

Mash Schedule help please

<< < (2/2)

duboman:
Thanks for the replies, I'll probably just skip it since it really doesn't appear to be necessary.

jamminbrew:
For a Belgian style beer, with Pilsner malt, mash low and slow. ~148* and for 90 mins. Don't worry about the protein rest, but like the above posters said, it wouldn't hurt if you want to try it. just keep it short.

snowtiger87:
I always do a rest at 130F for 10 minutes when brewing a Belgian-style beer, then ramp up to whatever sacch temp I am shooting for - usually 150F or less. I feel it helps my efficiency.

ca_mouse:
I, too, am doing a Pilsner heavy Belgian Specialty Ale and I was wondering the same thing. Using 5oz of Columbus @ 17.5% AA, so it will be borderline IPA.

12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 3 85.7 %
1 lbs Abbey malt (Castle Malting) (22.8 SRM) Grain 4 7.1 %
1 lbs Rye Malt (4.7 SRM) Grain 5 7.1 %

So I think just mashing @ 148F for 90 minutes seems to be where I'll get my best efficiency? This is the largest grain bill I've tackled yet, but I'm pretty confident that it will be fine.

Any suggestions?

Mouse

malzig:

--- Quote from: ca_mouse on February 17, 2013, 01:04:41 AM ---So I think just mashing @ 148F for 90 minutes seems to be where I'll get my best efficiency?

--- End quote ---
148F is often chosen to maximize fermentability, but it isn't optimum for efficiency, since it can hinder conversion (depending on other variables).  When I mash at 148F, which I often do, I infuse hot water part way through the mash to get the temperature up over 155F, but below 162F, to maximize my chance at getting efficient conversion and a good overall mash efficiency.

Navigation

[0] Message Index

[*] Previous page

Go to full version