Compromise Mash for those w/o recirculation

Wort making

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phishie
Posts: 64
Joined: Wed Jul 13, 2016 11:57 am

Compromise Mash for those w/o recirculation

Postby phishie » Thu Jul 14, 2016 8:31 pm

Coming into LODO with an Igloo cooler mash tun (+ball valve and false bottom), recirculation won't be in my process for quite a while.

I see two options:

1) Single (underlet) infusion mash @ 60-65C (I would lean more towards 63C I think based on Kai's article here)
Pros: Simple to accomplish with less chance of O2 ingress than option 2. Full volume mash.
Cons: Less well-balanced mix of amino acids. worse fermentability.

2) "Hochkurz" step mash with (underlet) boiling water infusions
Pros: More well-balanced mix of amino acids, better fermentability.
Cons: Potentially thick mash for dough-in and beta rest. Many more opportunities for O2 ingress during extra infusions. Potential for hot & cold spots in the mash.

If you were in this scenario which would you chose? Are my Pros/Cons accurate?

I should mention my first LODO brew will be a Festbier with 60% floor malted prima. I'm slightly worried about option 1 because of that, although I'm not sure it's warranted. I wouldn't use floor malted if I wasn't already invested in 55 lbs of it!
Last edited by phishie on Thu Jul 14, 2016 8:59 pm, edited 1 time in total.
Bryan R
Braumeister
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Joined: Tue Oct 13, 2015 9:27 pm

Re: Compromise Mash for those w/o recirculation

Postby Bryan R » Thu Jul 14, 2016 8:48 pm

Give some time for a full response. But for the love of god don't use that floor malted shit!
phishie
Posts: 64
Joined: Wed Jul 13, 2016 11:57 am

Re: Compromise Mash for those w/o recirculation

Postby phishie » Thu Jul 14, 2016 8:56 pm

Bryan R wrote:Give some time for a full response. But for the love of god don't use that floor malted shit!


Gratitude in advance for replies.

:cry: I know, I invested in it when I was doing non-LODO hochkurz decoction pilsners, now I'm stuck with it for a while.

I can only help it won't be overwhelming when diluted by 20% Vima and 15% M15.
Bryan R
Braumeister
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Joined: Tue Oct 13, 2015 9:27 pm

Re: Compromise Mash for those w/o recirculation

Postby Bryan R » Thu Jul 14, 2016 9:00 pm

I hear ya. I have half a bag here, that I need to trash. A lot of us had less than stellar results with that stuff. I mean it's great if you like to taste damp wet hay and green apples.

Don't forget the carahell in that fest. I would up the vima, lower the muma and add carahell ;)
phishie
Posts: 64
Joined: Wed Jul 13, 2016 11:57 am

Re: Compromise Mash for those w/o recirculation

Postby phishie » Thu Jul 14, 2016 9:08 pm

Bryan R wrote:I hear ya. I have half a bag here, that I need to trash. A lot of us had less than stellar results with that stuff. I mean it's great if you like to taste damp wet hay and green apples.

Don't forget the carahell in that fest. I would up the vima, lower the muma and add carahell ;)


Love the suggestion, I have plenty of carahell to use.

Thinking this then: 50 FM Prima, 30 Vima, 10 M15, 10 CH or maybe even 40P/40V/10M/10CH.
Bryan R
Braumeister
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Joined: Tue Oct 13, 2015 9:27 pm

Re: Compromise Mash for those w/o recirculation

Postby Bryan R » Thu Jul 14, 2016 9:13 pm

Lower the carahell ;)
Techbrau
German Brewing
Posts: 406
Joined: Thu Oct 15, 2015 1:45 pm

Re: Compromise Mash for those w/o recirculation

Postby Techbrau » Thu Jul 14, 2016 9:17 pm

The green apple peel flavor in the floor malt was supposedly due to a fungus that grew on several lots of the floor malt last year (Or so I've read). It is not normally supposed to taste like that.

My suggestion would be to get a floating mash cap. You can lift it off and give the mash a gentle stir every 15 minutes or so and then replace be mash cap.
If you always do what you've always done, then you'll always get what you've always gotten.
phishie
Posts: 64
Joined: Wed Jul 13, 2016 11:57 am

Re: Compromise Mash for those w/o recirculation

Postby phishie » Thu Jul 14, 2016 9:17 pm

Got too excited. 43P/43V/10M/5CH. :tu
phishie
Posts: 64
Joined: Wed Jul 13, 2016 11:57 am

Re: Compromise Mash for those w/o recirculation

Postby phishie » Thu Jul 14, 2016 9:23 pm

Techbrau wrote:The green apple peel flavor in the floor malt was supposedly due to a fungus that grew on several lots of the floor malt last year (Or so I've read). It is not normally supposed to taste like that.

My suggestion would be to get a floating mash cap. You can lift it off and give the mash a gentle stir every 15 minutes or so and then replace be mash cap.


Thanks! So single infusion with that to avoid all the potential negatives of a infusion step mash I'm guessing.

Trying to find a pot top to fit in my cooler otherwise i'm going to have to Jury rig a cap from foam + stainless tape + plastic wrap.
Techbrau
German Brewing
Posts: 406
Joined: Thu Oct 15, 2015 1:45 pm

Re: Compromise Mash for those w/o recirculation

Postby Techbrau » Thu Jul 14, 2016 9:46 pm

I'd kick the vienna down to 30%. If you can't step mash, just do a single infusion at 152-153 F.
If you always do what you've always done, then you'll always get what you've always gotten.

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