Step Mashing and Attenuation

Wort making

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bjanat
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Re: Step Mashing and Attenuation

Postby bjanat » Mon Jan 09, 2017 1:52 pm

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Weizenberg
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Re: Step Mashing and Attenuation

Postby Weizenberg » Mon Jan 09, 2017 4:03 pm

I am perplexed how complicated people want a simple process to be.

Use first runnings. Add a handful of malt. Keep at 47-48 Celsius. Wait a day for 0.8 or 48 hours for full strength. Done.

Really, KISS. Stick to that.
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bjanat
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Re: Step Mashing and Attenuation

Postby bjanat » Mon Jan 09, 2017 6:42 pm

I'm just saying you could get away with less sauergut if you add a teaspoon of chalk.


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Techbrau
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Re: Step Mashing and Attenuation

Postby Techbrau » Mon Jan 09, 2017 8:32 pm

You don't want to use a minimal amount of sauergut. It's got a great, unique flavor that IMO is an important part of making the beer taste authentically "German"
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Nick_D
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Re: Step Mashing and Attenuation

Postby Nick_D » Tue Jan 10, 2017 6:37 am

Techbrau wrote:You don't want to use a minimal amount of sauergut. It's got a great, unique flavor that IMO is an important part of making the beer taste authentically "German"


I'm excited to hear this. I was worried about the quantity I was having to put in, which equated to about 1.5 liters for the mash PH (for a 5 kg pale grist), and another 500 ml at the end of boil to reach 5.2.

It (the saurgut) does taste and smell wonderful.
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Weizenberg
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Re: Step Mashing and Attenuation

Postby Weizenberg » Tue Jan 10, 2017 8:48 am

You can leave the Sauergut in the reactor for 48 hours -- which gives you a higher acid.
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TheHairyHop
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Re: Step Mashing and Attenuation

Postby TheHairyHop » Tue Jan 10, 2017 9:16 am

I accidentally made a great tasting sour culture with a contaminated yeast sample I got from a friend. It's pleasantly acidic, and I'm excited to propagate it further. I think that I may attempt to calculate its reducing potential myself
bjanat
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Re: Step Mashing and Attenuation

Postby bjanat » Sat Jan 14, 2017 3:32 pm

I believe I've had this issue with the Speidel, mashed at 62-30min, 72-30, 76-10. A gose that went from 1040 to 1018 and a quad from 1091 to 1024, with WLP530.

I stopped and stirred twice, but I suspect there were many long chain sugars that weren't available for beta amylase.


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Ancient Abbey
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Re: Step Mashing and Attenuation

Postby Ancient Abbey » Sun Feb 26, 2017 8:21 am

10-20 grams of CaCO3 per liter seems absurd. If you follow some of the citations, then you won't see CaCO3 mentioned at all. The authors of the side by side pic are also confusing cell growth with cell count. Each "dot" was originally a single cell (CFU) and has nothing to do with calcium concentrations. Something seems off here.

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Natebriscoe
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Re: RE: Re: Step Mashing and Attenuation

Postby Natebriscoe » Sat Mar 04, 2017 11:32 am

Techbrau wrote:I believe that it's quite a complicated issue. Agitation or circulation will massively speed things up and make your mash more consistent. To be honest, with a recirculated Hochkurz mash every single one of my beers in the 11.5-12.5p OG range ends up with an attention limit around 2p, regardless of how long my rests are. 15 minutes at 64c + 30 minutes at 72c will give me the same limit as spending an hour at each temperature.

If you're not recirculating or agitating the mash then rest time may be a more significant variable.

Just curious, could you run through your mash? (In the the sense of times and temps and account for all time used. Ie. Mixing, ramping and such).

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