Does mash decoction work in reverse?

Discussion in 'Homebrewing' started by clearbrew, Sep 11, 2012.

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  1. clearbrew

    clearbrew Initiate (0) Nov 3, 2009 Louisiana

    In other words, would I get the same results if I began mashing at the highest temp then lowered it and held it? Basically a step down mash. Will the enzymes work the same way after they have been heated to the higher temp?

    Note: I haven't done this. Its just something I thought of during my last batch, and I curious.
     
    #1 clearbrew, Sep 11, 2012
  2. leedorham

    leedorham Initiate (0) Apr 27, 2006 Washington

    Here's a byo answer to that question - http://byo.com/stories/techniques/a...ashing-temperature-of-155-of-68-oc-cools-down

    The short answer is no, it doesn't work the same way because you will denature enzymes with the higher temps. However, if you mash at "safe" temps for beta amylase (say 152f) you could drop back down to 140 and still get some beta activity I suppose. Protease and Glucanase would be denatured though.
     
    #2 leedorham, Sep 11, 2012
  3. bbarrows

    bbarrows Crusader (459) Sep 14, 2008 California

    No. You would denature the enzymes that are active at lower temps. ie, beta-amylase, which is active in the 130-140 range, would not be active if you went up to the 150s, then back down to the 130s. Same with all other enzymes at lower temps. FYI: what you're asking about is a step mash, a decoction is something completely different.
     
    #3 bbarrows, Sep 11, 2012
  4. bkov33

    bkov33 Zealot (666) Dec 5, 2007 New Jersey

    what if you mash in way to high than add cold water to bring it down
     
    #4 bkov33, Sep 12, 2012
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