So far, I have set my mash temperature to 65 C and mashed for an hour, recirculating the wort through a water bath heat exchange to keep the temperature constant. My mash tun is a cool box with no heater. For a 5kg grain bill I’ll use 3.5 gallons of water. At the end of the hour I drain the wort off (get about 2 gallons of high SG wort - +1.070) and then refill the tun with water (about 2 gallons) and do second (mini) mash at 70 C for 15 minutes then drain the wort. Then a third and final (mini) mash (another 2 gallons of water) at 70 C.
Now, I want to make a beer around 5%ABV with good body and sweet. So my understanding is at 65 C you get fermentable sugars and at 70 C non-fermentable sugars and ”body”. I also believe that at the end of an hour mash, all the starch should be converted to sugar irrespective of temperature?
How do I change my method/process to get a wort that I know has the right amount of fermentables (SG) but also will have sweetness and body (non-fermentables)? I’m guessing shorten the initial mash and up the grain bill?
Now, I want to make a beer around 5%ABV with good body and sweet. So my understanding is at 65 C you get fermentable sugars and at 70 C non-fermentable sugars and ”body”. I also believe that at the end of an hour mash, all the starch should be converted to sugar irrespective of temperature?
How do I change my method/process to get a wort that I know has the right amount of fermentables (SG) but also will have sweetness and body (non-fermentables)? I’m guessing shorten the initial mash and up the grain bill?