Do you have any timings for the "Hochkurz" method?Aleman said:The Hochkurz mash program makes the most of this by mashing at 62C to get a fermentable wort and then raising the temperature to 70C to get a nice dextrin balance.
30 Minutes at 62C as a minimum - its used to control the fermentability of the wort, and 40-60 Minutes at 70C . . . certainly until the iodine test is negative . . . and you can extend this to improve head retention :thumb:evanvine said:Do you have any timings for the "Hochkurz" method?Aleman said:The Hochkurz mash program makes the most of this by mashing at 62C to get a fermentable wort and then raising the temperature to 70C to get a nice dextrin balance.
tubthumper said:Does this mean if we do a long mash that helps with head retention ?
It is a temperature stepped mash program suited to well modified malts . .. how you do the steps is up to you . . . Infusion, HERMS/RIMS, Decoction or Direct heat, choose a method that suits your style of brewing.Brewmarc said:Correct me if im wrong but I thought the Hochkurz Mash was a decoction mash or can it also be applied to a step infusion mash
tubthumper said:overnight mash now that sounds really interesting have you done a post I can see of it
also the mashtun really needs to be a good one too
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