Linny wrote:Just thinking for mashing. Do you do a single step rest like beer? Or would you do a multi step . if so what temps
They are actually on here mutable times Linny but here goes
ENZYME..........REST TEMPERATURE Celsius
Beta Glucanase......40' to 45'
Potease................50' to 54
Beta Amylase.........62' to 67'
Alpha Amylase........71' to 72'
These are not all the enzymes but they are the ones you need to worry about. That first step is to break down gluten so as to not have a gooy mash but a lot skip this one (not me), the amount of time needed for the rest between steps can vary depending on the grain or the grist but basically 30 min is pretty safe, maybe 45 for the B Amylase rest. Some will say the last rest is better left out so as not to denature the Beta Amylase as the AA will still work slowly through out the ferment even though the optimum activation temp was not achieved. I don't go a long with this unless you are having a problem controlling temps as that rest should been complete before stepping the your final rest. going over 72' will denature the Alpha Amylase, this is called mashing out and not something you want to do for whiskey mash