Mash temperature overshoot and management/consequences

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Valhalla

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I have been brewing in a bag for 18 months on electric stove tops.

I was using anova pro stick which gave up after one 70C run šŸ˜”

anyway the temp control with huge pot on 4 heating elements is not precise.

it often overshoots and I chuck in ice cubes to rescue.

question is: if recipe says 40 min 68.5, 20 mins 72c and 10 min 75c.

If I hit 75c and ice it back to 72C will it Have killed off the enzymes that work at 72c or indeed 68C?
 
If you are catching it quickly, I think you'll probably still end up with some enzyme activity as it's unlikely the entire mash will be at a temperature high enough to denature all the enzymes. You'd probably be better just going for 68.5c for 60 minutes.
 
Clock starts ticking right away. You really only have about 3-5 minutes before the enzymes are gone. Ice takes time to melt. You can reduce temperature faster and more evenly by adding cold water rather than ice cubes, and then stir well of course.
 
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