Step Mashing Issues

Wort making

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wobdee
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Re: Step Mashing Issues

Postby wobdee » Wed Feb 22, 2017 10:02 am

Natebriscoe wrote:My best guess is mash temp stratification, maybe parts are dropping back to the 130s? Maybe messing with the fan levels? I don't find much info on this topic.


I was thinking maybe the FAN levels are too low? What temp do you mash in at? I wonder if it may be better to mash in low at say 40-50c and slowly raise up to Beta. Wouldn't this increase FAN and help fermentation, especially at cold temps? I've had issues like this as well but usually after my 6 or 7th yeast generation so I was actually thinking of trying a lower mash in temp especially for darker base malt recipes.
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Weizenberg
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Re: Step Mashing Issues

Postby Weizenberg » Wed Feb 22, 2017 11:03 am

Mash thickness is a well known factor for performance of the amylases (up to a point though). It doesn't solve Nate's problem since he also tried sparging.

I've regularly done no-sparge and sparge mashes interchangeably, and never had an attenuation issue. What I did notice was that poor aeration of wort can chronically lead to poor attenuation. I bought my first Extech about 5 years ago and never looked back. Since then any attenuation issues are a thing of the past. This is something worth looking into.

This year's crop is a bit more problematic to deal with (Source: Brauwelt). Decoctions have no problem dealing with such malt, but for infusions (such as step mashes) the higher gelatinisation point is problematic.

Here is how German brewers do it (all temps in Celsius): 58/5' 62/10' 65/35' 68/15' 70/20' 77/20'.

I'd mash with a pH of 5.4 - 5.5
Last edited by Weizenberg on Wed Feb 22, 2017 12:37 pm, edited 1 time in total.
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wobdee
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Re: Step Mashing Issues

Postby wobdee » Wed Feb 22, 2017 11:19 am

I contacted Best Malz awhile back and they also stated the gelatinization temp for this years crop was high. They also sent me some recipes and they all had long rests at 65c. Lately I've been going 62/20', 65/20', 72/20', 77/10'.
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Weizenberg
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Re: Step Mashing Issues

Postby Weizenberg » Wed Feb 22, 2017 12:34 pm

You could try 62/10', 65/35', 68/15', 72/20', 77/10' and see whether your attenuation improves even further.

PS: too much attenuation isn't that great either ;)
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Brody
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Re: Step Mashing Issues

Postby Brody » Wed Feb 22, 2017 2:47 pm

German brewers are using 6 steps? Thought the 2 step then mashout was standard?
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Ancient Abbey
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Step Mashing Issues

Postby Ancient Abbey » Wed Feb 22, 2017 8:46 pm

They do what the malt analysis dictates. Generally, a hochurz is adequate, but the malt ultimately determines this.
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Brody
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Re: Step Mashing Issues

Postby Brody » Thu Feb 23, 2017 9:38 am

Right, was thinking the majority of modern malt was modified enough for a hockhurz or single. Good to know.

Currently I buy my malt from the LHBS but planning on pulling the trigger on a mill soon. Suppose I'll look at the analysis and contact the maltster on my first sack purchase. Thinking I'll stock up on Weyerman Pils, Weyerman Pale Ale, and Weyerman Carahell.
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Re: Step Mashing Issues

Postby Bryan R » Thu Feb 23, 2017 9:51 am

A malt sheet alone won't give you all the info you need. I email Weyermann with every sack I get, they are very quick and responsive.
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Brody
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Re: Step Mashing Issues

Postby Brody » Thu Feb 23, 2017 10:13 am

Very good to know, I'll do the same.
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Weizenberg
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Re: Step Mashing Issues

Postby Weizenberg » Thu Feb 23, 2017 12:49 pm

Brody wrote:Right, was thinking the majority of modern malt was modified enough for a hockhurz or single. Good to know.

Currently I buy my malt from the LHBS but planning on pulling the trigger on a mill soon. Suppose I'll look at the analysis and contact the maltster on my first sack purchase. Thinking I'll stock up on Weyerman Pils, Weyerman Pale Ale, and Weyerman Carahell.


Brody

Modification is not the same as the gelatinisation point. The degree of modification can be very high, but with a high gelatinisation point you have the same problem as with a poorly modified malt.

It's seasonal and the figures for the gelatinisation are published every year in your country's professional press (In Germany that would be Brauwelt).
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