Then raising the temp to 70-72 deg C for a rest
bayshine wrote:i guess this would denature beta for further activity in the ferment :think:
bayshine wrote:i guess this would denature beta for further activity in the ferment :think:
bayshine wrote:I add hbs alpha or sacrifice some malt at 72 deg as this thins the mash down
So I can stir it with my drill and it keeps on working till I get to 65 deg and add malt for beta
My way of thinking is you need alpha first to break down the long starch chains
And then the beta chomps the ends of the smaller chains giving better conversion
I'm just giving this a try anyway and see how it goes; can't knock it until then.
MacStill wrote:I'm just giving this a try anyway and see how it goes; can't knock it until then.
No no I'm not knocking anything at all Brendan, I was just asking out of curiosity..... I have lots to learn in this regard :handgestures-thumbupleft:
Brendan wrote:I'm mashing this bourbon today again...
- I did pre-soak my corn over night
- I'm adding all malt at 62 deg C, and resting
- Then raising the temp to 70-72 deg C for a rest
- Then check for conversion and either let cool, or force cool
I'll report back later on :handgestures-thumbupleft:
sam_and_liv wrote:Always keep in the back of your mind that beer brewers are looking for a different result ;-)
You might have to ask why they are doing certain things and the answer may well be that its for head retention or mouthfeel or body etc etc.
All we want is the most fermentables posssible which from my limited knowledge doesn't encompass many beer styles :think:
OzKev wrote:Have you thought about doing a beta gluconase step? I'm thinking if it goes to plan then we should not see a thick guey mix at the 95c step to gelatinse the corn
Re: Gelatinization Temperature Chart
by Dnderhead » Wed Oct 17, 2012 10:44 am
corn/maze does not have the gluten so why whould you do the rest?
ones that need a stepped mash is wheat,,rye,,barley has some but as much and does not bother.there mite be others?
Dnderhead
Master Distiller
My thoughts at the moment are that the single step mash I was doing was fine...
maybe just another packet of enzymes to help the malt along...
Users browsing this forum: No registered users and 18 guests