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I did a dough in around 100F and recirc'd up to ~158F via direct heating my keggle. This was the resultant protein coagulant that I strain from my boil to prevent draining issues down the line. I'm sure if I hadn't it would have been near impossible to take advantage of the whirlpool.
Note this was a Pilsner:
Belgian - Pilsner371.688.9%
German - CaraFoam371.83.2%
German - CaraHell34113.2%
German - Acidulated Malt273.43.2%
German - Melanoidin37251.6%
It was the most fantastic egg drop soup effect up until it all started clumping together.
Statistics: Posted by missiletech — Sat Jul 02, 2016 12:07 am
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This table is by no means the definitive guide, but for infusion mashes it's a very good guideline, so I put it on my blog to remind myself when needed. For the well modified malts from Best or Wey for eg, it doesn't hurt to dough in at 58C and then to the target temp. I'd avoid long rests at 50C with those malts.
For wheat beers it's very different though. Usually it's mash in at 35C 15", then to 45C 20", then 50C 20" then proceed as usual (unless you want to do a maltose mash). Wheat malts contain way more proteins than barley malt, so a decent length protein rest is important.
Most of the modern malts are intended to do away with the protein rest, as well as requiring less intense mashing schedules. Once I understood this I pretty quickly changed from a double decoction to a single decoction schedule and am very happy with it
Statistics: Posted by Weizenberg — Mon Nov 30, 2015 7:06 pm
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