Step mashing UK/US malts?

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Brody
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Re: Step mashing UK/US malts?

Postby Brody » Fri Feb 05, 2016 12:15 pm

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Weizenberg
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Re: Step mashing UK/US malts?

Postby Weizenberg » Fri Feb 05, 2016 12:33 pm

I'd add 10% of medium crystal malt ;)
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Brody
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Re: Step mashing UK/US malts?

Postby Brody » Fri Feb 05, 2016 1:19 pm

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Weizenberg
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Re: Step mashing UK/US malts?

Postby Weizenberg » Fri Feb 05, 2016 1:40 pm

At 5% you are pretty much at the minimum.
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Re: Step mashing UK/US malts?

Postby lhommedieu » Fri Feb 05, 2016 11:22 pm

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.?
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Re: Step mashing UK/US malts?

Postby Ancient Abbey » Sat Feb 06, 2016 8:08 am

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.
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Re: Step mashing UK/US malts?

Postby lhommedieu » Sat Feb 06, 2016 9:37 am

Thank you. Just curious: why 30/60 minutes for the rests? Why not 60/60?
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Brody
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Re: Step mashing UK/US malts?

Postby Brody » Sat Feb 06, 2016 10:38 am

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Brody
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Re: Step mashing UK/US malts?

Postby Brody » Sat Feb 06, 2016 10:40 am

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.
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Re: Step mashing UK/US malts?

Postby lhommedieu » Sat Feb 06, 2016 11:50 am

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

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