Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: Step Mash to Batch  (Read 3949 times)

Offline BrewingRover

  • Brewmaster
  • *****
  • Posts: 771
  • Brewing in Flossmoor, IL
Re: Step Mash to Batch
« Reply #15 on: June 01, 2015, 05:51:40 am »
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.
It's such a fine line between stupid and clever.

Offline hopfenundmalz

  • Global Moderator
  • I must live here
  • *****
  • Posts: 10678
  • Milford, MI
Re: Step Mash to Batch
« Reply #16 on: June 01, 2015, 06:11:37 am »
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.
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.
Jeff Rankert
AHA Lifetime Member
BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

Offline beersk

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 3721
  • In the night!
Re: Step Mash to Batch
« Reply #17 on: June 01, 2015, 07:13:17 am »
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.
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?
Jesse

Offline hopfenundmalz

  • Global Moderator
  • I must live here
  • *****
  • Posts: 10678
  • Milford, MI
Re: Step Mash to Batch
« Reply #18 on: June 01, 2015, 08:08:58 am »
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.
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?

This search result sums it up in the graph at the bottom.
https://missionarybrewer.wordpress.com/2012/02/01/the-brewers-window-what-temperature-should-i-mash-at/
Jeff Rankert
AHA Lifetime Member
BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!

S. cerevisiae

  • Guest
Re: Step Mash to Batch
« Reply #19 on: June 01, 2015, 08:34:01 am »
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.

A step mash is performed to get better control of extract composition.  The second saccharification rest puts a serious damper on beta amylase activity.  It also halts limit dextrinase activity.

Offline BP79

  • Assistant Brewer
  • ***
  • Posts: 105
Re: Step Mash to Batch
« Reply #20 on: July 20, 2015, 09:31:58 am »

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.

So for a 150/170 American IPA (1.068 OG), would you suggest a single infusion at 160?  That seems awfully high. I was thinking 154 max. 

Offline Stevie

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 6858
Re: Step Mash to Batch
« Reply #21 on: July 20, 2015, 09:39:21 am »
The 170 step is a mash out and not 100% needed. In my opinion, it is more important when fly sparging, but not all that necessary when batch sparging.

Offline BP79

  • Assistant Brewer
  • ***
  • Posts: 105
Re: Step Mash to Batch
« Reply #22 on: July 20, 2015, 09:44:30 am »
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.

Offline Stevie

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
  • *********
  • Posts: 6858
Re: Step Mash to Batch
« Reply #23 on: July 20, 2015, 10:14:57 am »
That is exactly what I would do.

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 27093
  • Noti OR [1991.4, 287.6deg] AR
    • Dennybrew
Re: Step Mash to Batch
« Reply #24 on: July 20, 2015, 10:35:19 am »
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.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline HoosierBrew

  • I must live here
  • **********
  • Posts: 13031
  • Indianapolis,IN
Re: Step Mash to Batch
« Reply #25 on: July 20, 2015, 10:48:12 am »
Absolutely correct.  I usually use sparge water that's about 190 so I hit around 170 during the sparge, eliminating the extra rest.

+1
Jon H.