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What's his reasoning for doing step mashes? I read his last Zymurgy article and he specifies step mashes for both recipes, but didn't explain why. Everything I've read has said today's well-modified grains don't need it.
Quote from: BrewingRover on June 01, 2015, 05:51:40 amWhat's his reasoning for doing step mashes? I read his last Zymurgy article and he specifies step mashes for both recipes, but didn't explain why. Everything I've read has said today's well-modified grains don't need it.The rest at 144-145F optimizes the Beta activity, resting at 158F optimizes the Alpha.I might do steps for German malts just because. I don't do them for British or NA malts.
Quote from: hopfenundmalz on June 01, 2015, 06:11:37 amQuote from: BrewingRover on June 01, 2015, 05:51:40 amWhat's his reasoning for doing step mashes? I read his last Zymurgy article and he specifies step mashes for both recipes, but didn't explain why. Everything I've read has said today's well-modified grains don't need it.The rest at 144-145F optimizes the Beta activity, resting at 158F optimizes the Alpha.I might do steps for German malts just because. I don't do them for British or NA malts. Isn't Beta active from about 140-148? Then Alpha in the mid to upper 150's? Or is there a very defined range for these two enzymatic activities?
Easy...just look at the temp steps to deduce what the recipe author is going for. Then pick a compromise single infusion temp to replicate it. For example, if I saw a step mash regimen that was 145/158, I'd do a single infusion about 150-152.
The recipe called for a 15 min rest @ 170 before sparging. So would you suggest a regular 60 min mash @ 150 and call it a day? I guess I'm just misreading the steps, as it was advertised as a step-mash.
Absolutely correct. I usually use sparge water that's about 190 so I hit around 170 during the sparge, eliminating the extra rest.