Compromise Mash for those w/o recirculation
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Compromise Mash for those w/o recirculation
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!
Last edited by phishie on Thu Jul 14, 2016 8:59 pm, edited 1 time in total.
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- Braumeister
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Re: Compromise Mash for those w/o recirculation
Give some time for a full response. But for the love of god don't use that floor malted shit!
-German Brewing Founder-
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- Braumeister
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Re: Compromise Mash for those w/o recirculation
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
Don't forget the carahell in that fest. I would up the vima, lower the muma and add carahell
-German Brewing Founder-
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- Braumeister
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- German Brewing
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Re: Compromise Mash for those w/o recirculation
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.
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.
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Re: Compromise Mash for those w/o recirculation
Got too excited. 43P/43V/10M/5CH.
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- German Brewing
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Re: Compromise Mash for those w/o recirculation
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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