Compromise Mash for those w/o recirculation
Posted: 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 )
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!
I see two options:
1) Single (underlet) infusion mash @ 60-65C (I would lean more towards 63C I think based on Kai's article )
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!