I've never done a multi step mash but can see myself wanting to in the future. With my setup I would have to dough in low at the first step. Then run wort out of my cooler to the kettle, bring that to a boil, then pour back into my mash tun to reach my next step. I could do multiple water infusions but don't want to as it would thin out the mash quite a bit. By boiling wort to reach the next temp am I stopping conversion?? I suppose it should be fine but wanted to hear some opinions. Cheers pat
Mash in thick for the first step, use boilng water to boost temp for one or 2.steps. You can boil the liquid for the last step to mashout. Otherwise you need to pull grain -the thick part as they say- and decoct if you can't add water for a step. Boiling the lquid will denature the enzymes.
I may be mis-understanding you, but once you pull the liquid doesn't the conversion stop? If you are pulling wort (not grist) is there anything to convert? I have always been able to do a single step increase plus mashout in my mash tun (cooler) by infusion. As hopfenunmaltaz says, start thick (~1.1qt/lb) and the addition of boiling water normally leaves me around 1.5 - 1.6 qt/lb which is okay. Here are a couple pretty good reads on the decoction process (for the record i have not attempted this): http://byo.com/component/k2/item/537-decoction-mashing-techniques http://www.maltosefalcons.com/tech/building-better-mashout-through-decoction
Curious why this process is seen as a problem? If it is...then I've been doing it all wrong all these years.
As others have mentioned if I start out with a thick mash multiple water infusions works out well. I just thought it may thin the mash out too much, but this was all a guess since I've never done it.
What do you consider thin? I do some beers around 2 qts/lb. German brewers go even thinner for decoction mashes.
I consider 2 quite thin. I've always heard that thinner mashes can lead to lower fermentability? What kind of styles benefit from a 2lb/qt ratio?
If you have plenty of enzymes using Pils as a base malt, no problem. Kai has data on fermentability. The Germans will go to 2.5 qts/lb http://braukaiser.com/wiki/index.php?title=Starch_Conversion#water_to_grist_ratio
The thickness of the mash works in concert with other variables (temp, ph, water chemistry) to influence the qualities of the wort. Here's a detailed discussion on the subject I found interesting: http://byo.com/stories/item/1086-make-those-enzymes-dance
Great links guys!! I've heard that DFH uses 1.1 qt/lb on 90 minute to help it dry out although the beer usually tastes rather sweet to me.
Here's a link I read awhile ago that mentions thin mashes affecting beta amylase activity. (Lack of activity) http://byo.com/stories/item/1604-what-mash-temperatures-create-a-sweet-or-dry-beer
Remember that the Germans are stirring the mash, pumping to do decoctions, and stepping the temps. This all helps conversion. If I were doing a single infusion, and shooting for a high gravity, I would mash thick and use first running a for the strong beer, and then infuse again for a second running a beer.
higher alcohol content can add the perception of body and sweetness, even if the beer has a low FG. i've brewed a few DIPAs that finished at 1010 and even 1009, that tasted sweeter than i had expected.
For whatever reason...my best brewhouse efficiency results from starting out 1:1-ish for 30" of Beta (upper 140s) then 1.5:1-ish for 45" of Alpha (mid-150s).
