LODO Mini-Mashing
Posted: Tue Apr 26, 2016 4:29 pm
Mini Mash Method
Switching over to low oxygen (lodo) brewing can be quite an undertaking and a significant investment in time and resources. Here is a simple method of mini-mashing where you can compare a control mashing with a lodo mash. This method is also useful for readjusting your palate to the flavors of crystal and bruhmalts should you choose to employ lodo brewing methods.
What you’ll need:
- canning jars (8, 16 or 32 oz)
- a stock pot big enough for 2-4 jars
- sodium metabisulfite (SMB)
- 94% - Pilsner or pale (not pale ale) malt
- 4% - Carahell malt
- 2% - Acid malt
The basic idea is to mix malt with water in one jar like you would a normal mash. To the other jar, you first pre-boil the water, cool, add SMB, then dough-in. Place them both in a water bath (stock pot) on the stove and step mash them all the way to mashout. Then taste!
Initial preparations
Grind enough malt for both mashes at one time. They will be conducted with a 1 qt per lb water to grist ratio. Simply scale appropriately for the size jar you intent to use.
Pre-boil slightly more water than you estimate you will need for the lodo mash. Let it boil for 5-10 minutes, then cap and let cool. Once the water reaches 170-180F, add mix in enough SMB to achieve a concentration of 100mg/l in the strike water. Let it continue to cool to 150-155F. (If you do not have a scale that allows you to measure 100mg, then crush one campden tablet and place in once gallon of pre-boiled water, which will give you ~100-115 mg/l depending on the consistency of the dosage in the tablets.)
While the lodo water is cooling, pre-heat a stock pot halfway full with tap water to 150-155F . Do not overshoot the temperature and especially do not let it boil! This water will be used both for the dough-in of the control mash as well as serve as the water bath for controlling mash temps. (NOTE: if you are concerned about the sodium from the SMB affecting the results, then add the equivalent amount of sodium in the form of NaCl to the mash water in the control.)
Doughing-In
Once both sets of water are ready, you can begin to dough-in. For the control mash, place the appropriate amount of grain for your size jar in the bottom of a dry jar. Then, pour the 150F water from the water bath on the dried grains and stir to eliminate any dough balls. This also simulates the mixing you would do in a normal mash to ensure complete hydration of the malts and uniform temperature distribution. For the lodo mash, very gently pour the 150F, pre-boiled and SMB mixed water into your mashing jar. (TIP: if you simply boil and cool the water inside the mashing jar, then you won’t need this transfer.) To that, in very small amounts, gradually add the malts to the jar, letting them mix and sink. Do not stir to mix!
Mashing
Once both mashes are set, put them in the water bath and hold at 145F (the temperature should drop from placing the glass jars in the pot.) Hold this temperature for 20-30 minutes, then begin slowly heating the water bath to 160F. Hold here for 20-30 minutes, or until the mash looks converted. Once the wort is fairly clear and there is a nice layer of wort sitting atop the settled grains, then begin slowly heating the water to 170F. Hold here for 10-20 minutes.
During the mash, the lodo brew should not be stirred. However, with the control mash, we are trying to simulate normal mashing conditions. As such, the control jars should be stirred as often as you would normally stir your own mash. At minimum, it should be fully stirred every 10 minutes. Additionally, you can use a canning jar lid on the lodo jar to simulate a mash cap. If you use a mash cap, then make sure the malts and water are measured appropriately to fill the jar all the way to the rim of the jar so there is no airspace. You should not apply or tighten a canning jar ring, as you can end up with a bit of a corn (DMS) flavor if it is sealed tight. This is a product of the mini-mash method and does not occur at normal scale with proper brewing equipment.
Evaluation
Once the mash is complete, decant the top of the clear wort into a new jar or tasting glass and once the wort is adequately cooled, give them a taste. If you use a large enough jar, you can generally steal a sample from the jar to taste along the way if you like. Just make sure there is enough leftover for tasting after the mash-out! While not necessary, a coffee press is convenient for separating grains and the clear wort. You can also pour the liquid through a coffee filter to remove any excess solids. Be sure to avoid excessive aeration and agitation with the lodo wort. If you move quickly and avoid dropping (3-5” drop) or splashing the liquid, then you should be fine.
Evaluating malts and recipes
Repeating the procedure with a variety of specialty malts will allow you to quickly adapt your palate and your recipes to the new flavors you will experience. Caramel and melanoidin malts, IMO, are vastly improved with lodo brewing.
Switching over to low oxygen (lodo) brewing can be quite an undertaking and a significant investment in time and resources. Here is a simple method of mini-mashing where you can compare a control mashing with a lodo mash. This method is also useful for readjusting your palate to the flavors of crystal and bruhmalts should you choose to employ lodo brewing methods.
What you’ll need:
- canning jars (8, 16 or 32 oz)
- a stock pot big enough for 2-4 jars
- sodium metabisulfite (SMB)
- 94% - Pilsner or pale (not pale ale) malt
- 4% - Carahell malt
- 2% - Acid malt
The basic idea is to mix malt with water in one jar like you would a normal mash. To the other jar, you first pre-boil the water, cool, add SMB, then dough-in. Place them both in a water bath (stock pot) on the stove and step mash them all the way to mashout. Then taste!
Initial preparations
Grind enough malt for both mashes at one time. They will be conducted with a 1 qt per lb water to grist ratio. Simply scale appropriately for the size jar you intent to use.
Pre-boil slightly more water than you estimate you will need for the lodo mash. Let it boil for 5-10 minutes, then cap and let cool. Once the water reaches 170-180F, add mix in enough SMB to achieve a concentration of 100mg/l in the strike water. Let it continue to cool to 150-155F. (If you do not have a scale that allows you to measure 100mg, then crush one campden tablet and place in once gallon of pre-boiled water, which will give you ~100-115 mg/l depending on the consistency of the dosage in the tablets.)
While the lodo water is cooling, pre-heat a stock pot halfway full with tap water to 150-155F . Do not overshoot the temperature and especially do not let it boil! This water will be used both for the dough-in of the control mash as well as serve as the water bath for controlling mash temps. (NOTE: if you are concerned about the sodium from the SMB affecting the results, then add the equivalent amount of sodium in the form of NaCl to the mash water in the control.)
Doughing-In
Once both sets of water are ready, you can begin to dough-in. For the control mash, place the appropriate amount of grain for your size jar in the bottom of a dry jar. Then, pour the 150F water from the water bath on the dried grains and stir to eliminate any dough balls. This also simulates the mixing you would do in a normal mash to ensure complete hydration of the malts and uniform temperature distribution. For the lodo mash, very gently pour the 150F, pre-boiled and SMB mixed water into your mashing jar. (TIP: if you simply boil and cool the water inside the mashing jar, then you won’t need this transfer.) To that, in very small amounts, gradually add the malts to the jar, letting them mix and sink. Do not stir to mix!
Mashing
Once both mashes are set, put them in the water bath and hold at 145F (the temperature should drop from placing the glass jars in the pot.) Hold this temperature for 20-30 minutes, then begin slowly heating the water bath to 160F. Hold here for 20-30 minutes, or until the mash looks converted. Once the wort is fairly clear and there is a nice layer of wort sitting atop the settled grains, then begin slowly heating the water to 170F. Hold here for 10-20 minutes.
During the mash, the lodo brew should not be stirred. However, with the control mash, we are trying to simulate normal mashing conditions. As such, the control jars should be stirred as often as you would normally stir your own mash. At minimum, it should be fully stirred every 10 minutes. Additionally, you can use a canning jar lid on the lodo jar to simulate a mash cap. If you use a mash cap, then make sure the malts and water are measured appropriately to fill the jar all the way to the rim of the jar so there is no airspace. You should not apply or tighten a canning jar ring, as you can end up with a bit of a corn (DMS) flavor if it is sealed tight. This is a product of the mini-mash method and does not occur at normal scale with proper brewing equipment.
Evaluation
Once the mash is complete, decant the top of the clear wort into a new jar or tasting glass and once the wort is adequately cooled, give them a taste. If you use a large enough jar, you can generally steal a sample from the jar to taste along the way if you like. Just make sure there is enough leftover for tasting after the mash-out! While not necessary, a coffee press is convenient for separating grains and the clear wort. You can also pour the liquid through a coffee filter to remove any excess solids. Be sure to avoid excessive aeration and agitation with the lodo wort. If you move quickly and avoid dropping (3-5” drop) or splashing the liquid, then you should be fine.
Evaluating malts and recipes
Repeating the procedure with a variety of specialty malts will allow you to quickly adapt your palate and your recipes to the new flavors you will experience. Caramel and melanoidin malts, IMO, are vastly improved with lodo brewing.