Way too malty?

[NickW]

German pilsner malt for example is good to mash in at 55c for 15 mins .
English malts , don't mash at 50c . You'll lose head retention and protein damage .
To get a good bodied beer full of maltiness , mash higher . 68c to 72c , I'd do 70/71c myself . But you want some dryness to the beer ( if not use less hops to get sweeter ) you may be better doing a small rest at 60/64c , i'd do 63c for 15 -30 mins . More for drier .
If wanting to mash higher temp don't over do the lower rest ( like 60 mins as it'll be too late and finished)
Then finish off at 71c for 40 plus mins , use iodine to check if mash complete .
You'll most likely get better efficiency too , poss 5% .
Try it for a batch and let me know what you think .

Did this with my Irish Red I made Monday. Will report back :thumb:

 

[RobWalker]

I've just done the same for a version of pittsy's hefeweizen. again, will report back if I can see any differences.

 

[NickW]

I've just done the same for a version of pittsy's hefeweizen. again, will report back if I can see any differences.

Massive difference compared to my single step infusion. I mean. Big

 

[pittsy]

I've just done the same for a version of pittsy's hefeweizen. again, will report back if I can see any differences.

Nice 1 Rob , i'm trying to convert folk to using step mashing . It's not ideal for all styles but i'll be waiting for your taste results ( compared to exact recipe single infusion)

 

[RobWalker]

well, just this minute kegged it and it's all preliminary as it's straight from the fv, but it's great so far. lots of banana, silky sweet but dry body. it certainly has a dual character to it - we'll know in a month if it's really paid off. what other beer styles can you use step mashing in to good effect?

 

[pittsy]

Don't know really but anything that has a bit more to it like an ipa or belgians . The single infusion mash is a trade off , by changing the time and temp on a mash will change the body . Is it worth it , depends what you're brewing but i'd say most of the time yes from what i've brewed .

 

[Dr Mike]

500g!!!!!!!!!!!!!!!!!!!! That's that worked out, then. I don't like to use more than 100g in 20l. Otherwise it gets that overly malty sweetness.

Not all Amber malts are the same. If it's a darker Amber (like the Fawcett's at 100 EBC) then 500g probably is way too much but I've done a light bitter with 450g of Belgian Amber (50 EBC) in 5 gallons and the effect is quite subtle. The Crisps amber is also 50EBC and I imagine would be similar.

Another thing to try would be to change the base malt. If you are using Maris Otter, some find this to be a bit heavy on the malt character so you might want to try a different variety.

I would say mash schedule goes more to body and sweetness which is not really the same thing as malt flavour.