Mash Temperature???

[anjo]

Has anyone got any advice on maintaining a pretty constant temp when Mashing on an ordinary Hob????

 

[PD]

stick a thermometer in and keep switching element on and off or gas on and off....

 

[anjo]

That would make sense :rofl: silly question really. ive read that it should be about 68 degrees, would it change the final outcome if the temp fluctuated too much??

 

[PD]

best if it doesn't but you go with what you got

 

[fbsf]

I believe that too high and it will convert into more fermentable sugars (leading to a dryer tasting brew), too low and it will convert into less fermentable sugars (well, up to a point. Too low and it won't convert).

I might have that wrong and it's the other way around...either way between 62 and 68 you'll get the sugars out, but the temp will affect the final flavour.

I just wrap my mashtun in a couple of duvets - it keeps the temp fine and saves having to keep heating it...

 

[beermaker]

I stand to be corrected but as far as I can recall from an enjoyable weekend at brewlab, higher temperatures promote the action of beta amylase which creates longer chain sugars which are less fermentable; lower temperatures favour alpha amylase which creates shorter chain sugars which are more fermentable. I generally prefer to mash at between 66 - 68ºC to get a lower strength but more body. This also means that if the mash cools a bit it'll still be within the alpha amylase range so will lead to an acceptable terminal gravity which will give good attenuation. However, the best bit of advice I was ever given was to just go with it - beer just wants to be made!

Wassail!
Phil

 

[fbsf]

^^^^ What he said!

 

[beermaker]

lol! I reserve the right to be wrong - I haven't brewed in two years and before that I had a major infection problem! Definately a case of Caveat Emptor!!

 

[calumscott]

Has anyone got any advice on maintaining a pretty constant temp when Mashing on an ordinary Hob????

http://www.amazon.co.uk/CDN-Leave-In-Pr ... 74&sr=1-27

You can set a high and low alarm, so if you are mashing at 68 degrees you could set 66 and 70 which would tell you when to fire up the hob and switch it off again.

:thumb:

 

[Aleman]

I stand to be corrected but as far as I can recall from an enjoyable weekend at brewlab, higher temperatures promote the action of beta amylase which creates longer chain sugars which are less fermentable; lower temperatures favour alpha amylase which creates shorter chain sugars which are more fermentable.

Sorry Phil, Almost right, but Beta Amylase prefers lower temperatures and Alpha amylase warmer, still the effects are the same, lower temps = Thinner more fermentable beers, higher temps more dextrinous less fermentable beers.

 

[beermaker]

so close!! It has been a long long time though and I'm in my thirties now!! BTW, you're not THE aleman of ukhomebrew fame are you? If so, hello again!! :

Wassail!
Phil

 

[Aleman]

THE aleman of ukhomebrew fame are you? If so, hello again!!

There is only one Aleman! . . . . and I think I am he

 

[lukehgriffiths]

Seems a silly question but have you no oven? (I have seen a few folk mashing in these on how tos etc)

 

[beermaker]

There is only one Aleman! . . . . and I think I am he

I didn't think there could be another! Good to see you're still brewing! :

 

[Dieseljockey]

Seems a silly question but have you no oven? (I have seen a few folk mashing in these on how tos etc)

Spot on... :clap: When I do a mini mash to try a recipe out I set the oven at around 65/70c, pop the pot in the oven with the probe in the mash, close the door and it holds the temp great...job done. :thumb:

 

[PD]

Hell of a job getting a full brew in the oven tho ! ...
Bought myself a rectangular insulated water jacket last week from B&Q, looks very smart on the tun.

 

[beermaker]

I once considered making a stainless mash tun with a propane burner underneath but it seemed more trouble than it was worth. I use one of those polystyrene lagged plastic fish boxes and tbh it's temperature stays pretty constant for the hour or so I mash for. I generally monitor the temp with a probe thermometer every 15 or so mins in about three or four places in the mash, although for christmas I would like a datalogger please santa!

 

[Duncs]

So what are the highest and lowest temperatures to mash at?

 

[beermaker]

not absolutely sure to be honest, although something like 65 - 70ºC rings a bell. Above 70º and the enzyme action starts to drop off, below 60ºC and the enzymes just don't want to get going!

Wassail!
Phil

 

[jonnymorris]

From John Palmer...