I usually mash at 65-67 0c and have had no problems so far but I have seen some recipies that call for higher mash temps and I was wondering what difference this makes to the finished beer and what would the max temp for mashing be :wha:
Mash temps
- Thread starter ni9e
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Wez said:
Thats the reason I posted this question as I thought the "norm" for mashing was 66 0c but a tad higher/lower was ok but after reading the FAQ I was wondering what the max temp was for mashing and what would the result be after making a brew at the max mash temp.
Ah I see :thumb:
A while ago I had an issue with a brew that i'd mashed at 66c tasting thin, I was advised to brew it again at 68c to get more 'body' - it certainly worked, in my experience 1c makes a difference - of course this is all subject to how well you can control the temp of the whole mash as well.
I've seen recipes requesting a 69c mash but never one at 70c, maybe one of the other guys can give us a definative answer.
By the way feel free to suggest anything that you think we should add to the Brew FAQ section :thumb:
A while ago I had an issue with a brew that i'd mashed at 66c tasting thin, I was advised to brew it again at 68c to get more 'body' - it certainly worked, in my experience 1c makes a difference - of course this is all subject to how well you can control the temp of the whole mash as well.
I've seen recipes requesting a 69c mash but never one at 70c, maybe one of the other guys can give us a definative answer.
By the way feel free to suggest anything that you think we should add to the Brew FAQ section :thumb:
EskiBrew
Regular.
There are two main enzymes in action converting starch into fermentable sugars (alpha amylase and beta amylase). They work best at different temperatures (alpha in the upper 60s and beta in the lower 60s centigrade). Beta alylase produces more maltose which the yeast can munch rapidly whereas Alpha amylase produces more dextrins which the yeast find harder to munch through.
So a lower temperature leads to more maltose which is more easily fermented so ends up with a drier beer that might be a bit thin on body. A higher temperature leads to a sweeter beer with more dextrins which give a taste of more body.
Simlpe acronym
M.A.L.T
More
Alcohol
Less
Temperature
:thumb:
So a lower temperature leads to more maltose which is more easily fermented so ends up with a drier beer that might be a bit thin on body. A higher temperature leads to a sweeter beer with more dextrins which give a taste of more body.
Simlpe acronym
M.A.L.T
More
Alcohol
Less
Temperature
:thumb:
EskiBrew
Regular.
ni9e said:
I have mashed at 68C quite often and like the outcome. I would think anything much above 69 and the beta amylase will be almost entirely denatured so you would end up with a sweet beer that will take ages to ferment out. Go for a mash at 68 and see what you think to the beer
eskimobob said:I have mashed at 68C quite often and like the outcome. I would think anything much above 69 and the beta amylase will be almost entirely denatured so you would end up with a sweet beer that will take ages to ferment out. Go for a mash at 68 and see what you think to the beer
Thanks for the info will do :thumb:
jamesb
Landlord.
MEB said:
I guess that would be perfect for BS, to complement the lemonade.
72 C anyone?
You can get away with it quite easily . . . but you do end up with a beer with low fermentability. . . . For a mash out it is recommended to exceed 76C although even this is not certain.
The reason why you get away with it is the fact that these enzymes are designed to work at springtime temperatures in the ground . . . we are already using them well outside that range at normal mash temperatures so they are already being denatured . . . but its a half life type of reaction, so even after a 76C mash out there is going to be some amylase activity . .. especially if you mash thick with additional calcium in the mash as this increases the heat stability of beta amylase. . .. of course the activity of the enzymes is reduced . . so it takes longer to convert . . . hence using a high initial temperature for an overnight mash.
You can get away with it quite easily . . . but you do end up with a beer with low fermentability.
. . . For a mash out it is recommended to exceed 76C although even this is not certain.The reason why you get away with it is the fact that these enzymes are designed to work at springtime temperatures in the ground . . . we are already using them well outside that range at normal mash temperatures so they are already being denatured . . . but its a half life type of reaction, so even after a 76C mash out there is going to be some amylase activity . .. especially if you mash thick with additional calcium in the mash as this increases the heat stability of beta amylase. . .. of course the activity of the enzymes is reduced . . so it takes longer to convert . . . hence using a high initial temperature for an overnight mash.
steve_flack
Regular.
Always worth remembering that barley didn't evolve this stuff just so we could chuck it into hot water and make beer out of it. Maybe this is proof there is a God, he loves us, and wants us to drink beer?Aleman said:
Or isn't evolution just great? :thumb:
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