Step mashing schedules - how do you do it?

[dennisdk2000]

If you do stepped mashes, what is your mashing schedule?

I know that many people use different schedules for different styles, so it would be helpful if you included a note about whether it's a cover-all-styles schedule, or if it relates to a particular style, or even a specific beer recipe.

Just trying to understand things a bit more for now...

Dennis

 

[evanvine]

15 mins at 62C
10 mins HERMS transition time
15 mins at 65.5C
10 mins HERMS transition time
40 mins at 69C
Total time - 90 mins.

 

[DethApostle]

30mins at 45C
30mins at 62C
30mins at 70C

Then raise to 78C for 10mins before sparging

 

[zgoda]

Mash in in 38c, heat to 60-65, rest 30 mins, heat to 70-73, rest 45, heat to mash out.

 

[pittsy]

Mash in at 40c (if wheat) or (if not) 63c for 30 mins then 71c for 40 mins mash out at 76c .

 

[JKaranka]

Five minutes 45, five minutes 55, then sixty minutes at 62-68 (depending on style).

 

[BarnsleyBrewer]

Mash for 90mins, no need to piss around stepping with standard pale malt... :hmm:

 

[PD]

:thumb: :thumb: :thumb:

 

[bobsbeer]

I've not bothered with step mashes, but an easy way to do it without all the HERMS/RIMS setup is to use a steam generator. I did a few experiments with a wallpaper stripper and it worked a treat.

 

[graysalchemy]

Mash for 90mins, no need to piss around stepping with standard pale malt... :hmm:

I bung it in at 66-68 wrap it up and 12 hrs latter sparge.

No steps No Herms works a treat every time plus overnight mashes breaks up a brew day and is more efficient. :lol:

 

[TheMumbler]

I almost never bother but I have done decoctions a couple of times. Without a HERMS set up or similar it seems like too much of a faff to me. Decoction is a pita. If I had the set-up I would probably step mash.

I've not bothered with step mashes, but an easy way to do it without all the HERMS/RIMS setup is to use a steam generator. I did a few experiments with a wallpaper stripper and it worked a treat.

Did you put that in a brewday Bob?

 

[Jimmy321]

Only for Lager or certain European styles.

For wheat beers a single step from 50 to 65, when I have time 44 for 10 mins, 50 for 10 mins, 64 for 5 mins then decoct 1/3 to 67 for 10 mins, 70 for 20 mins then boil for 10 mins.

For lager 50 to 65 but I'm going to make two on the trot and decoct the second batch just for testing.

Made a Belgium style ale a few weeks back using 100% lager malt 50 to 65.

 

[dennisdk2000]

If you do stepped mashes, what is your mashing schedule?

I know that many people use different schedules for different styles, so it would be helpful if you included a note about whether it's a cover-all-styles schedule, or if it relates to a particular style, or even a specific beer recipe.

Just trying to understand things a bit more for now...

Dennis

Thank you all for the feed-back so far and for answering the survey. :thumb:

Perhaps I didn't make it very clear in my original post: I know that many people don't bother with stepped mashes either because they find it is unnecessary for their brews, or they find it to be too much of a faff compared to any benefits if may offer. And that's great - I'm a great believer in keeping things simple.

But I am intrigued by all the various processes that makes up the brewing process: malting, water chemistry, mashing, sparging, boiling, fermenting. etc. So I want to understand what it's all about, and maybe have a play about with so I can make up my own mind.

And as much as I like to keep things simple a lot of the time, sometimes I WANT to faff about and over-think and over-complicate things, because this is after all a hobby to me - a hobby I greatly enjoy, and therefore any time spent on it is enjoyable.

All that said, keep the feed-back coming. If you don't bother with stepped mashes and find it a waste of time, just do the survey and the numbers will tell me what I need to know.

Dennis

 

[Dr Mike]

For Ales I've always just used straight infusion mash at 66 to 68. The only time I've done a step mash was for a Weißbier which was 40-50-62-72 (missed last temp and only got to 69). Interestingly, the Weißbier done with th step mash does seem to be immune to chill haze even if left in the fridge for a day. The same isn't true for my ales.

 

[bobsbeer]

Did you put that in a brewday Bob?

Not exactly, but I did post a thread about it. HERE. Others have gone on to use the idea with good results.

 

[TheMumbler]

thanks for the link Bob

 

[keith1664]

I don't, but then the only beers I've brewed so far which may warrant it have been Weisse and Kolsch and they've turned out fine without.
I'm sure I'll probably end up giving it a go at some point though...I seem to have an aversion to keeping things simple!

 

[Donny70]

For Ales I've always just used straight infusion mash at 66 to 68. The only time I've done a step mash was for a Weißbier which was 40-50-62-72 (missed last temp and only got to 69). Interestingly, the Weißbier done with th step mash does seem to be immune to chill haze even if left in the fridge for a day. The same isn't true for my ales.

I do everything biab because I'm an Aussie. Everything gets smashed in between 66-68 and left there for anywhere between 1-4 hours. All my beers initial gravity and final have ended up around where I wanted them.

Hey isn't a witbeer hazy anyway :)

 

[Duxuk]

I heat the water to 70C and my mash temp falls from 69 to no lower than 66 in 90 minutes. I then do a mashout to about 75C stirring to extract as much of the sugars from the grain husks as possible. What I don't understand is that if you mash a 62C or so for 30 minutes won't you convert nearly all the starch to fermentables???
If you then increase the temp to 68C where unfermentables are produced, won't the result be.........well nothing really?

 

[pittsy]

I heat the water to 70C and my mash temp falls from 69 to no lower than 66 in 90 minutes. I then do a mashout to about 75C stirring to extract as much of the sugars from the grain husks as possible. What I don't understand is that if you mash a 62C or so for 30 minutes won't you convert nearly all the starch to fermentables???
If you then increase the temp to 68C where unfermentables are produced, won't the result be.........well nothing really?

By mashing for 30 mins at say 62c you get a good dry beer but 30 mins isn't enough to convert all the starch to sugars so raising temp to 68/72c will convert the remaining starch giving you some body and mouthfeel so best of both .
Btw starting at 69c will cut stop any enzyme activity from the lower temp even if your mash drops it can now only convert at the higher end , i would of thought you struggle with efficiency and maybe get full beer ( maybe a bit too full bodied )