Step mashing UK/US malts?

[Brody]

[Weizenberg]

I'd add 10% of medium crystal malt

[Brody]

[Weizenberg]

At 5% you are pretty much at the minimum.

[lhommedieu]

You can go up to 15% on medium crystal. I currently use 90% Marris Otter/10% Crystal 60 to get a SRM of about 11. I like the traditional, crystal heavy bitter route with an IBU/SG of about 0.700. Fuggles for bittering; EKG for aroma.

I'm trying to keep up with you guys: If a step mash can be beneficial for making English bitters, would there be an additional advantage to doing a double decoction, insofar as it breaks up starch in the husk, reduces the amount of hot break in the boil kettle, etc.?

[Owenbräu]

You can, and your extract may improve, but not as much as with other malts. English malts give up their starches quickly and easily without decoctions. I don't do them for English beers.

[lhommedieu]

Thank you. Just curious: why 30/60 minutes for the rests? Why not 60/60?

[Brody]

[Brody]

My overall step mash thought wasn't so much the malt would need it as much as a way to control fermentability and boost body, mouthfeel, head. Alternative would be a higher single infusion.

[lhommedieu]

Best of luck. Brewing a Marzen tomorrow. Maybe a bitter this early spring when the temperature in my garage starts rising.