Author Topic: Step mash for Dark Belgian Strong ale  (Read 3198 times)

Offline drtanglebones

  • 1st Kit
  • *
  • Posts: 15
    • View Profile
Step mash for Dark Belgian Strong ale
« on: September 22, 2010, 11:50:54 AM »
Looking for advice here!  I have a Morebeer 1550 brew sculpture and have yet to do a step mash with it.  I would like to attempt with my next brew (a dark Belgian Strong ale.)  I'm using a base of bohemian pilsner malt with several specialty malts and a bit of dark candi syrup.  Any thoughts on a good mash schedule for this one?

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 13853
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Step mash for Dark Belgian Strong ale
« Reply #1 on: September 22, 2010, 12:01:23 PM »
I'm making a Rochefort clone this weekend and I'll probably do a step mash.  145-147 for 30 min. and 158 for 60.  I have doubts about the benefits of a step mash, but I still do them occasionally to see if I'm missing something.
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

Offline witsok

  • Cellarman
  • **
  • Posts: 38
    • View Profile
Re: Step mash for Dark Belgian Strong ale
« Reply #2 on: September 22, 2010, 05:06:22 PM »
de Clerk describes "typical" mashing schedule in Belgium as:

113-122 F (45-50C) for 30-45 minutes
144-145 F (62-63C) for 30-45 minutes
158 F (70C) for 30-45 minutes
167 F (75C) mashout for 10-15 minutes

In BLAM, Rochefort uses 135-145-165-172 temperature regimen.

I don't like using such a low protein rest.  The schedule I've been using for abbey styes is:

136 F for 10-15 minutes
146 F for 30 minutes
161 F for 30 minutes
172 F mashout for 10 minutes

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 13853
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Step mash for Dark Belgian Strong ale
« Reply #3 on: September 22, 2010, 05:09:37 PM »
I don't like doing a p rest at all and I haven't found it necessary for the style.
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

Offline gordonstrong

  • Senior Brewmaster
  • ******
  • Posts: 1355
    • View Profile
    • BJCP
Re: Step mash for Dark Belgian Strong ale
« Reply #4 on: September 23, 2010, 08:05:20 AM »
de Clerck (note spelling) probably wrote that over 50 years ago.  Are the malts the same as then?

When I use a lot of continental pilsner malt, I like to do a rest at 131F for 10-15 minutes.  I find it helps with clarity.

I generally do something like 131-144-158-168 when I want something well-attenuated but still having body.  Seems similar enough to the ones just proposed that I'd call them the same.  They work.
Gordon Strong • Beavercreek, Ohio • AHA Member since 1997 • Twitter: GordonStrong

Offline tygo

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2622
  • Sterling, VA
    • View Profile
Re: Step mash for Dark Belgian Strong ale
« Reply #5 on: September 23, 2010, 08:09:38 AM »
I generally do something like 131-144-158-168 when I want something well-attenuated but still having body.  Seems similar enough to the ones just proposed that I'd call them the same.  They work.

With similar rest times as above?  131 for 10-15 minutes and then 30 or so minutes for the next two and 10 minute mashout?
Clint
Wort Hogs

Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline gordonstrong

  • Senior Brewmaster
  • ******
  • Posts: 1355
    • View Profile
    • BJCP
Re: Step mash for Dark Belgian Strong ale
« Reply #6 on: September 23, 2010, 08:22:22 AM »
Yeah.  The first rest shouldn't be too long; you don't want to over-do it. The second rest is where most of the conversion takes place so give that time (look at it to see how it's going); 30-60 minutes is typical, I think.  I usually do 15-30 minutes at 158 (it's a slower conversion, but it depends on how much body you want).  The last one is really just a mashout, so it doesn't matter how long it takes; 10-15 minutes is fine.  Long enough for you to be able to start your vorlauf.
Gordon Strong • Beavercreek, Ohio • AHA Member since 1997 • Twitter: GordonStrong

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 13853
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Step mash for Dark Belgian Strong ale
« Reply #7 on: September 23, 2010, 08:33:02 AM »
de Clerck (note spelling) probably wrote that over 50 years ago.  Are the malts the same as then?

Can I get a big AMEN for Brother Gordon?  AMEN!!!

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

Offline tygo

  • I spend way too much time on the AHA forum
  • ********
  • Posts: 2622
  • Sterling, VA
    • View Profile
Re: Step mash for Dark Belgian Strong ale
« Reply #8 on: September 23, 2010, 09:09:05 PM »
Thanks Gordon.  I'm interested in trying this when I'm using continental malts.  I may be brewing up a BoPils this weekend however I think I'll need to wait a bit on step mashing since I just got a new kettle and need to settle out my brewing process again before I introduce anything else new.
« Last Edit: September 23, 2010, 09:12:31 PM by tygo »
Clint
Wort Hogs

Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline drtanglebones

  • 1st Kit
  • *
  • Posts: 15
    • View Profile
Re: Step mash for Dark Belgian Strong ale
« Reply #9 on: September 28, 2010, 06:52:09 AM »
Thanks for the info guys!  I'm about to try this now.  Will post later and update on how it goes.