Step Mashing High Gravity Trappist beers

Wort making

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RPIScotty

Re: Step Mashing High Gravity Trappist beers

Postby RPIScotty » Tue Feb 23, 2016 2:38 am



So would you then take an average of the Kolbach numbers for the malts in the grain bill to determine the rest?


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Ancient Abbey
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Re: Step Mashing High Gravity Trappist beers

Postby Ancient Abbey » Tue Feb 23, 2016 7:45 am

Depends on the percentage, but weighted average, yes
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Bryan R
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Re: Step Mashing High Gravity Trappist beers

Postby Bryan R » Tue Feb 23, 2016 10:03 am

I can say with almost COMPLETE certainty, you will not be able to ever get a malt under 40, nor should you want to.
RPIScotty

Re: Step Mashing High Gravity Trappist beers

Postby RPIScotty » Tue Feb 23, 2016 10:49 am

Bryan R wrote:I can say with almost COMPLETE certainty, you will not be able to ever get a malt under 40, nor should you want to.


What is your opinion on a protein rest Bryan?

I use Dingemans almost exclusively and given that you use Weyermann malts and they are both continental maltsters, do you have any general guidance for the protein rest?


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Re: Step Mashing High Gravity Trappist beers

Postby Bryan R » Tue Feb 23, 2016 11:25 am

I personally do not protein rest, however I am not making the same beers. Zee belgians are all greek to me. I have only ever made 2, and thats done me fine thus far ;)
RPIScotty

Re: Step Mashing High Gravity Trappist beers

Postby RPIScotty » Tue Feb 23, 2016 11:55 am

Bryan R wrote:I personally do not protein rest, however I am not making the same beers. Zee belgians are all greek to me. I have only ever made 2, and thats done me fine thus far ;)


Most of the literature that details the brewing processes of the Trappists details a 4 rest mash with a "protein" rest around 132.

Chalk that up to tradition maybe. I've seen pictures of the German beers you brew and the foam looks excellent. I cant speak to mouthfeel and body of your beers but given what i've seen of your process that must be excellent as well.

I think I may try a modified Hockhurz mash to fit my needs initially until I dial everything in. My next Belgian Dubbel has a mix of Dingemans Pils, Pale and Munich as the base with some of thier specialty malts in small amounts and around 1.5-2 lbs candi syrup.

We'll see how it goes.
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Re: Step Mashing High Gravity Trappist beers

Postby Bryan R » Tue Feb 23, 2016 12:05 pm

If you must do a 4 rest, I wouldn't do one as low as 132. If I were to WAG it, I would do :
Dough in at 57 rest for 10
Step to 62 for 60
Step to 72 for 60
Step to 77 for 10

Steps are supposed to be 1c/min rise.

Bryan
RPIScotty

Re: Step Mashing High Gravity Trappist beers

Postby RPIScotty » Tue Feb 23, 2016 12:20 pm

Bryan R wrote:If you must do a 4 rest, I wouldn't do one as low as 132. If I were to WAG it, I would do :
Dough in at 57 rest for 10
Step to 62 for 60
Step to 72 for 60
Step to 77 for 10

Steps are supposed to be 1c/min rise.

Bryan


Your assuming direct fired mash here, correct?
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Re: Step Mashing High Gravity Trappist beers

Postby Bryan R » Tue Feb 23, 2016 12:22 pm

No, it doesn't matter the way you do it. The rule is 1c/min.
RPIScotty

Re: Step Mashing High Gravity Trappist beers

Postby RPIScotty » Tue Feb 23, 2016 12:33 pm

Bryan R wrote:No, it doesn't matter the way you do it. The rule is 1c/min.


Interesting...

Is this why people feel there is nothing gained from step mashing? What I mean is, if people are using boiling water additions in say, a cooler, they are likely getting a steeper temperature rise in between steps.

Is the key to stepping to gradually "sweep" across the enzymatic temperature ranges? Does that make sense the way I describe it?

I have had a nagging suspicion for a while that people are claiming no benefit from stepping because they arent doing it correctly.

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