So, today I am brewing a Schwarzbier. It’s a recipe I based loosely on others in the style with the substitution of Midnight Wheat for another roasted or highly kilned malt for the color. Midnight Wheat is less roasty than other roast style malts IMO but wheat doesn’t necessarily belong in a Schwarzbier, so... Oh well. I won’t tell.
I am also trying a new (to me) technique. I normally heat my water to 114°F and add 2 g per gallon yeast and sugar and allow it to sit there 20 min to consume O2 (YOS method). Then, I increase temp to my strike temp before underletting the mash. This is where I deviated. Instead of heating to strike temp, I decided to simply underlet with my 114°F brewhaus liquor and heat the entire mash to mash temp via the HERMS.
It took the HERMS ~35 minutes to bring the mash to 150°F. Recall, I add roast malts at the end of the mash for an additional 30 min ‘hot recirculation’ so my mash is normally 90 min total — recirculating the entire mash. That’s been working really well for me.
This mash will be 114°-150°F for 35 min, 150°F for 25 min, add the Midnight Wheat at 150°F for 30 min. The ‘rolling’ step was ~1°F increase per minute (36°F over ~35 min).
So, I either completely screwed up or just found a new way (for me) to do some sort of ‘rolling’ step mash.
Can’t wait to taste this one!
Some mash steps:
*Disclaimer*: Any comment I add is simply the way I brew beer. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV