Step Mashing and Attenuation

Wort making

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Techbrau
German Brewing
Posts: 400
Joined: Thu Oct 15, 2015 1:45 pm

Re: Step Mashing and Attenuation

Postby Techbrau » Sat Mar 04, 2017 11:38 pm

Dough-in at 64c, recirc a couple minutes to mix everything, rest 15-20 min with no recirc, turn on heat and start recirc again, ramp up to 72c over 10-15 min, rest 15-20 min with no recirc, recirc for a couple min, rest another 10-15 min with no recirc, turn heat and pump back on and heat to 76c over 5-10 min, rest 5 min with no recirc, then lauter into BK.
If you always do what you've always done, then you'll always get what you've always gotten.
Natebriscoe
Assistant Brewer
Posts: 259
Joined: Mon Apr 25, 2016 10:57 pm

Re: Step Mashing and Attenuation

Postby Natebriscoe » Thu Mar 23, 2017 2:47 pm

Not suggesting anyone is doing something wrong, but wouldn't a lower attenuation with a 30min beta be preferred?

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