Author Topic: Step mashing timing  (Read 3836 times)

Offline embchess

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Step mashing timing
« on: May 18, 2017, 03:50:19 AM »
I'm ready to jump from extract to all grain brewing and have a question about timing the various stages in step mashing: should I start the clock when I get to the target temp or when the previous stage step was finished. For example, Protein Rest: 122° F for 20 minutes and then Beta Sacch’ Rest: 149° F for 30 min. Do I start the 30min timer while I bring temp up to 149 or wait until I hit 149 before staring the clock?

Offline GS

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Re: Step mashing timing
« Reply #1 on: May 18, 2017, 03:54:34 AM »
Just curious...howcome you want to step mash? It really isn't necessary, and since this is your first all-grain batch, a single infusion might be a better option.

However to answer your question, I start the timer when the rest temperatures are reached. Same with the time of boil; I don't start the clock until after hot break is achieved.

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Online dmtaylor

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Re: Step mashing timing
« Reply #2 on: May 18, 2017, 04:11:05 AM »
Protein rest at 122 F is a bad idea with 21st century malts for any number of minutes.  Skip it and just do 149 F, but hold it there for at least 40 minutes.

If you really must do a step mash, wait until you hit your 149 F or whatever before starting the clock.

But trust me on the 122 F.  It's evil.  Don't do it.  I'm serious.  When I do decoctions (a subset of step mashing), I start either at room temperature or at like 105 F, skip the protein rest, and jump straight up into the 140s or as close to it as I can get.
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Offline Ellismr

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Re: Step mashing timing
« Reply #3 on: May 18, 2017, 09:54:10 AM »
Step mashing isn't necessary unless your grain bill has adjuncts such as unmalted wheat, rye, oats.  These grains have higher beta glucan (BG) content and become gummy when mashed.  Doing a GB rest and the use of rice hulls will help with lautering.


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Big Monk

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Re: Step mashing timing
« Reply #4 on: May 18, 2017, 11:22:52 AM »
You guys seem awfully sure that step mashing isn't beneficial...

« Last Edit: May 18, 2017, 11:25:26 AM by Big Monk »

Big Monk

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Re: Step mashing timing
« Reply #5 on: May 18, 2017, 11:29:01 AM »
I'm ready to jump from extract to all grain brewing and have a question about timing the various stages in step mashing: should I start the clock when I get to the target temp or when the previous stage step was finished. For example, Protein Rest: 122° F for 20 minutes and then Beta Sacch’ Rest: 149° F for 30 min. Do I start the 30min timer while I bring temp up to 149 or wait until I hit 149 before staring the clock?

To answer your question: Yes. Start your timer when you reach your rest temperature.

Try a rest at 149 °F (30 min), 162 °F (30 min) and 170 °F (10 min) and see how you like it. You can always modify this and add extra beta rests down the line if you like the results.

Online dmtaylor

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Re: Step mashing timing
« Reply #6 on: May 18, 2017, 01:10:06 PM »
You guys seem awfully sure that step mashing isn't beneficial...

It might be beneficial.  But not with a protein rest at 122 F.
Dave

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Big Monk

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Re: Step mashing timing
« Reply #7 on: May 18, 2017, 01:16:13 PM »
You guys seem awfully sure that step mashing isn't beneficial...

It might be beneficial.  But not with a protein rest at 122 F.

Agreed.

Offline denny

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Re: Step mashing timing
« Reply #8 on: May 18, 2017, 02:34:36 PM »
You guys seem awfully sure that step mashing isn't beneficial...

Dozens of trials have led me to that conclusion.
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Big Monk

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Re: Step mashing timing
« Reply #9 on: May 18, 2017, 02:41:20 PM »
You guys seem awfully sure that step mashing isn't beneficial...

Dozens of trials have led me to that conclusion.

Denny, you are smart enough to know that a finished product is greater than the sum of all its parts. Isolating single process variables often doesn't show the true potential when considered in concert with others.

EDIT: Infusion step mashing versus direct fire is something to consider as well. Actually ramping at a controlled rate to other rests is important.

With that said, everyone should be able to brew how they like. On the other hand, poo-poo'ing something with absolute certainty to other brewers is bad jujus IMHO.
« Last Edit: May 18, 2017, 03:01:56 PM by Big Monk »

Online zwiller

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Re: Step mashing timing
« Reply #10 on: May 18, 2017, 03:01:12 PM »
I think many other parts of the process will make a far larger impact on the final product than a step mash, but I do believe in the step mash for certain styles.  Absolutely no need for protein rest at 122F tho and no freaking way I'd step mash on my first AG.  Classic mistake is to ruin a batch by scorching if direct fire or missing an infusion temp accurately.  You can make some seriously great beer with a simple infusion.   
Sam
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Offline denny

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Re: Step mashing timing
« Reply #11 on: May 18, 2017, 03:07:16 PM »
You guys seem awfully sure that step mashing isn't beneficial...

Dozens of trials have led me to that conclusion.

Denny, you are smart enough to know that a finished product is greater than the sum of all its parts. Isolating single process variables often doesn't show the true potential when considered in concert with others.

EDIT: Infusion step mashing versus direct fire is something to consider as well. Actually ramping at a controlled rate to other rests is important.

With that said, everyone should be able to brew how they like. On the other hand, poo-poo'ing something with absolute certainty to other brewers is bad jujus IMHO.

All I said is that I,ve tested it dozens of times and reached my own conclusion.  Don't project beyond that.
Life begins at 60.....1.060, that is!

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"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

Big Monk

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Re: Step mashing timing
« Reply #12 on: May 18, 2017, 03:14:36 PM »
You guys seem awfully sure that step mashing isn't beneficial...

Dozens of trials have led me to that conclusion.

Denny, you are smart enough to know that a finished product is greater than the sum of all its parts. Isolating single process variables often doesn't show the true potential when considered in concert with others.

EDIT: Infusion step mashing versus direct fire is something to consider as well. Actually ramping at a controlled rate to other rests is important.

With that said, everyone should be able to brew how they like. On the other hand, poo-poo'ing something with absolute certainty to other brewers is bad jujus IMHO.

All I said is that I,ve tested it dozens of times and reached my own conclusion.  Don't project beyond that.

Not directed exclusively at you Denny, just in general. You are not an island on this one.




Offline bayareabrewer

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Re: Step mashing timing
« Reply #13 on: May 18, 2017, 04:15:43 PM »
You guys seem awfully sure that step mashing isn't beneficial...

Dozens of trials have led me to that conclusion.

Denny, you are smart enough to know that a finished product is greater than the sum of all its parts. Isolating single process variables often doesn't show the true potential when considered in concert with others.

EDIT: Infusion step mashing versus direct fire is something to consider as well. Actually ramping at a controlled rate to other rests is important.

With that said, everyone should be able to brew how they like. On the other hand, poo-poo'ing something with absolute certainty to other brewers is bad jujus IMHO.

perhaps your low oxygen website needs some revision then my friend.

Big Monk

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Re: Step mashing timing
« Reply #14 on: May 18, 2017, 04:23:35 PM »
You guys seem awfully sure that step mashing isn't beneficial...

Dozens of trials have led me to that conclusion.

Denny, you are smart enough to know that a finished product is greater than the sum of all its parts. Isolating single process variables often doesn't show the true potential when considered in concert with others.

EDIT: Infusion step mashing versus direct fire is something to consider as well. Actually ramping at a controlled rate to other rests is important.

With that said, everyone should be able to brew how they like. On the other hand, poo-poo'ing something with absolute certainty to other brewers is bad jujus IMHO.

perhaps your low oxygen website needs some revision then my friend.

Any examples or glaring errors that you can identify would be greatly appreciated.