Mash "stands black" vs. "fuchsig"

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BoarischaBua
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Mash "stands black" vs. "fuchsig"

Postby BoarischaBua » Sat Feb 17, 2018 12:08 pm

Hi,

I hope you can give me some insight in that phrase. Narziss writes that after the mash transfer into the lauter tun the mash is supposed to stand black which means the surface liquid clears and looks like a black dirty pond. However he also mentions that if there is something wrong with the mash (I dont know exactly what....dont have the book at hand) it looks "foxy" ( original: fuchsig). What does Narziss mean by that?

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Matthias
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lupulus
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Re: Mash "stands black" vs. "fuchsig"

Postby lupulus » Sun Feb 18, 2018 11:01 am

Hi
My german is not very good but having lived there for a few years, this is my best guess...

When you lauter (rinse) above 77-78C, alpha amylase is inactivated.
Although most of the starch gelatinizes around 60-62C, there is residual starch that will not gelatinize until much higher temperatures, all the way up to boiling (that is why decoction yields more extract --all other things being equal--).

So...
If you lauter (rinse) the grains with (eg) 95C water and at the end of the process, you do an iodine test of the wort and voila, you get blue/black color from the newly dissolved starch.

Probably Narziss way of telling you not to sparge over 77-78C :-)

Of course, I may be wrong and it is something completely different, but the above still applies.

Did you ask at Hobbybrauer.de, I am sure you will get the correct answer there...
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BoarischaBua
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Re: Mash "stands black" vs. "fuchsig"

Postby BoarischaBua » Sun Feb 18, 2018 12:24 pm

The thing is...I am German and still can't make sense of the word. Even other German brewers do not know what he means by that.
But maybe someone at hobbybrauer.de has the right info.

It has nothing to do with sparge. He talks about the looks of the surface of the mash when it sits in the lauter tun before hazy wort pumping.
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lupulus
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Re: Mash "stands black" vs. "fuchsig"

Postby lupulus » Sun Feb 18, 2018 2:46 pm

You may be right in that I missed the mark.
What I said is not specific to lautering. Same will happen if you mash or mash out above 78C.
If you tell me in what page/ chapter of Abriss this is I can take a look.
Cheers

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ajk
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Re: Mash "stands black" vs. "fuchsig"

Postby ajk » Sun Feb 18, 2018 2:59 pm

If he were talking about an iodine test, wouldn’t fuchsig then make sense (reddish)?


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BoarischaBua
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Re: Mash "stands black" vs. "fuchsig"

Postby BoarischaBua » Sun Feb 18, 2018 4:41 pm

Quote Dr. Narziss:
A foxy colour might be reasoned because of flaws in processing or mash quality.

A lot of room for interpretation....
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lupulus
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Re: Mash "stands black" vs. "fuchsig"

Postby lupulus » Sun Feb 18, 2018 6:14 pm

I stand by my original guess

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Re: Mash "stands black" vs. "fuchsig"

Postby Weizenberg » Mon Feb 19, 2018 3:13 am

Fuchsig?

Geh weida! Dos dös net woiast?

Aufgebracht!

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BoarischaBua
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Re: Mash "stands black" vs. "fuchsig"

Postby BoarischaBua » Mon Feb 19, 2018 1:31 pm

Was? I steh aufm Schlauch...

(What? I'm at a loss....)
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lupulus
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Re: Mash "stands black" vs. "fuchsig"

Postby lupulus » Mon Feb 19, 2018 1:37 pm

Nur Hochdeutsch bitte

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