Step mashing UK/US malts?
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- Brody
- Assistant Brewer
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- Location: Philadelphia, Pennsylvania
Step mashing UK/US malts?
The whole goal of well attenuated but full bodied beer with great foam that step mashing seems to help with sounds like it would apply as well to, say, an Ordinary Bitter or American Pale Ale. This got me thinking - do any of you guys apply some of these German inspired mashing techniques to non-German brews? Or would more modified UK/US malt not really need or like them?
I know protein rests are very malt dependent but wasn't sure about a hockhurz style step mash.
I know protein rests are very malt dependent but wasn't sure about a hockhurz style step mash.
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- Apprentice Brewer
- Posts: 149
- Joined: Tue Oct 13, 2015 8:40 pm
Re: Step mashing UK/US malts?
No...Those beers are crap & we don't brew them.
Just kidding.
Yes.
You can apply them to a lot of beers.
I mean, German immigrants brought a TON of brewing to the US.
They're the reason we have many of the iconic beers that thrive, today.
And...Your beers will be noticeably better than many of the ones brewed with the lazy methods being preached by folks that we look to as "authorities".
Just kidding.
Yes.
You can apply them to a lot of beers.
I mean, German immigrants brought a TON of brewing to the US.
They're the reason we have many of the iconic beers that thrive, today.
And...Your beers will be noticeably better than many of the ones brewed with the lazy methods being preached by folks that we look to as "authorities".
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- German Brewing
- Posts: 409
- Joined: Thu Oct 15, 2015 1:45 pm
Re: Step mashing UK/US malts?
Hochkurz is just fine for highly modified malt.
30-40 minutes at 62c followed by 60 minutes at 70c would work extremely well for most American ales.
30-40 minutes at 62c followed by 60 minutes at 70c would work extremely well for most American ales.
If you always do what you've always done, then you'll always get what you've always gotten.
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- Braumeister
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Re: Step mashing UK/US malts?
I personally am not nor plan to anytime soon, step american malts.
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- Brody
- Assistant Brewer
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- Joined: Sat Nov 14, 2015 11:30 pm
- Location: Philadelphia, Pennsylvania
Re: Step mashing UK/US malts?
I'm more thinking Crisp Maris Otter/Simpsons Golden Promise in ordinary bitter - a style that should finish low but not be too watery.
Re: Step mashing UK/US malts?
I am with Bryan. I don't think it's necessary or does anything to achieve what you're after in an American or British style beer. I have step mashed IPAs and other styles before, but I don't think it makes for a better IPA.
Having said that, though, I don't think it would hurt it any.
Having said that, though, I don't think it would hurt it any.
- Owenbräu
- German Brewing
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Re: Step mashing UK/US malts?
I have an alternate hochurz profile set up for English ales. It uses 149F as the first rest instead of 143-145F, as according to Bamforth, 149F is the perfect temperature for optimizing conversation in British beers. I suppose it could also be called single infusion with a brief pause on the way to washout
- The best do the basics better -
- Owenbräu
- German Brewing
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- Joined: Tue Dec 22, 2015 8:23 pm
Re: Step mashing UK/US malts?
- The best do the basics better -
- Brody
- Assistant Brewer
- Posts: 326
- Joined: Sat Nov 14, 2015 11:30 pm
- Location: Philadelphia, Pennsylvania
- Brody
- Assistant Brewer
- Posts: 326
- Joined: Sat Nov 14, 2015 11:30 pm
- Location: Philadelphia, Pennsylvania
Re: Step mashing UK/US malts?
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