Step mashing schedules - how do you do it?

[graysalchemy]

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

Good point Pittsy. :thumb:

That is why an overnight mash works, mash at the temp you intend to and as long as that temp is maintained for saccrification (90mins) then all the starch will be converted at the higher end and not then re converted as the temp drops. :thumb:

 

[Duxuk]

I brewed last night and the temp hardly fell below 69C during the 90 minutes. My efficiency was 80 point something percent. I have found that if I mash starting at 66C and falling from there more quickly, I get a thinner, drier beer. It's just personal taste at the end of the day. No one view is right for everyone. :thumb:

 

[pittsy]

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

Good point Pittsy. :thumb:

That is why an overnight mash works, mash at the temp you intend to and as long as that temp is maintained for saccrification (90mins) then all the starch will be converted at the higher end and not then re converted as the temp drops. :thumb:

Just a note here though , if you were to mash at let's say 70c overnight then you would infact get a thin beer as over time the enzyme that made long cells now goes to work and chops up those long cells and now you have thin beer thus efficiency is better .
Maybe this only effects beer that is mashed hotter but if this info is correct ( been reading lots a nerdy german brewing books ) then mashing at say 66c overnight would be similar to mashing at 62c in an hour or 2 ??

 

[Dr Mike]

Hey isn't a witbeer hazy anyway :)

A hefe is but this was a Kristall Weizen so meant to be as clear as possible. Used crash cooling & fining to drop out the yeast.

Main reason for doing a step mash was that it helps get the authentic weizen flavour (particularly the 40C ferulic acid rest).