Step mashing UK/US malts?

[Weizenberg]

At long rest at 72 Celsius is not directed at the alpha Amylase but at the formation of Glycoproteids (or whatever that's called in English) benefiting mouthfeel and foam.

You want a 60 minute minimum. A lot of people do 80 minutes. I've seen some even stepping this one too.

[Brody]

Now that's interesting - I'm going to have to do some more reading on this. That hour long rest has my foam looking a bit better so far.

IMG_4517.jpg (900.35 KiB) Viewed 5012 times

[Beersk]

Nice looking beer. What is it?

[Bryan R]

60/60. Done.

[Owenbräu]

Nice

[Weizenberg]

Looking good. Mastering cold fermentation will give you even more body and head.

[Brody]

I ended up brewing that Golden Ale with 30m at 144f/62c, stepped to an hour at 162f/72c, followed by a 10m mash out at 170f/76c. Conversion efficiency was again around 100% and apparent attenuation at 75%. So very similar to my similarly mashed pils.

My god tho... that yeast (Wyeast 1469, T. Taylor). I guess I've never worked with a true top cropper before but the yeast that settled up at the end was incredibly thick and chunky. I dry hopped just before it emerged so unfortunately there's a bunch of East Kent Goldings mixed into what I cropped. Not sure if that will cause any issues if I repitch it.

Definitely going to stretch the beta rest out to 60 next lager (like the lower attenuation for a bitter/golden ale) and go 60/60 or 60/80.

[Weizenberg]

[lhommedieu]