My next experiment
Posted: Thu Jun 08, 2017 5:53 am
I am going to perform a mash that does not stop at the rests , but instead climbs very slowly from dough in 130°f to mash out 170°f
I'm sure it's been done before, but I like to keep the fun and adventure in brewing, and I believe each system is different, be it subtle, so I need to experience the results personally.
My infusion step mash process generally takes 100 minutes including the ramp time between dough in and the first rest at 145°f so I am going to ramp from 130°f to 170°f over a 90 minutes time period, recirculating through my rims, this should be approximately 1°f every 2 minutes. I will perform this test as a lodo brewday. I'm just curious about boiling water shocking the malts, or scorching the malt.
I have a few weeks pre arranged so I won't be performing this test till after the 4th of July. I am hoping to live stream it, or at least record it.
I'm sure it's been done before, but I like to keep the fun and adventure in brewing, and I believe each system is different, be it subtle, so I need to experience the results personally.
My infusion step mash process generally takes 100 minutes including the ramp time between dough in and the first rest at 145°f so I am going to ramp from 130°f to 170°f over a 90 minutes time period, recirculating through my rims, this should be approximately 1°f every 2 minutes. I will perform this test as a lodo brewday. I'm just curious about boiling water shocking the malts, or scorching the malt.
I have a few weeks pre arranged so I won't be performing this test till after the 4th of July. I am hoping to live stream it, or at least record it.