Step Mashing and Mash Thickness Calculations

Discussion in 'Homebrewing' started by OldBrewer, Mar 13, 2016.

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  1. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    I have a question for those who have experience with multi-step infusion mashes.

    I'm planning to brew a Witbier with about 12 pounds of grain, using a two step infusion mash. The first rest will be at 122 F, and the second at 154 F. I've always done single infusion mashes, so this will be my first multi-step infusion mash. For single infusions, I usually use a liquor to grist ratio of 1.25. I understand that generally, a ratio of between 1.25 and 2.0 is recommended.

    I apologize if this has been discussed before, but a search could not find what I'm looking for.

    Since the liquor to grist ratio in a multi-step infusion mash changes with each step, for this type of mash, how does one go about determining the optimal liquor to grist ratios for each step? Do you start with a determined minimum thickness ratio at the first step and progress to each next rest based on the amount of water needed to reach that step, or do you aim for an optimal thickness at the last conversion step and work backwards? Or is there another approach to calculating these ratios?
     
    #1 OldBrewer, Mar 13, 2016
  2. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    I'm pretty sure this question was asked and answered by me on another forum a week or so ago??? But anyway, I'll just say this one thing: SKIP THE PROTEIN REST AT 122 F. IT WILL HURT YOUR BODY AND HEAD RETENTION. You have been warned.

    And other than that, the main conclusion I can help you reach is that step mashing is not necessary. But if you want to play with it, for the experience or whatever, then go ahead.

    The water to grist ratio is not essential but if you must know, I would start out like you say with around 1.25 qt/lb, then bring it up to any amount more than that, to a maximum of around 3 qt/lb (and you shouldn't need to take it that high anyway).

    There's probably calculators out there someplace for exact volumes to add. But the best idea probably is to just boil several gallons of water, then add it a quart at a time until you hit the temperature you wanted. Or, if you have direct heating, you can do that as well, in which case you can just go with around 1.75 qt/lb or whatever you like right off the bat, and just stir while it's heating to prevent any scorching on the bottom.

    But like I said....... I don't think step mashing is really any more awesome than the elegant simplicity of a single infusion. That being said, I've been known to decoct my lagers just for fun every once in a while. Decoction actually improves efficiency by a good ~5%, for those who might care about efficiency. Step mashing on the other hand does not, or by no more than like 1-2% = undetectable.

    I don't know if that gives you the information you wanted, but it is what it is. Happy brewing. :slight_smile:
     
    #2 dmtaylor, Mar 13, 2016
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  3. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    Sorry, I must have missed your earlier response. As for not requiring step mashing, does that apply to using wheat in your grain bill as well? I assumed it was necessary when using wheat in combination with pilsner malt (I'm using 5.5 lb Pilsner malt, 5 lb flaked wheat, 1.1 lb flaked oats, and 0.25 lb Munich malt).

    That has been very helpful. From what I understand that you said, it seems as though there's not any real optimal water to grain ratio at any step, as long as it always stays somewhere between 1.25 and 2 qt/lb.
     
    #3 OldBrewer, Mar 13, 2016
  4. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    You don't need a step mash. Pilsner malt contains plenty of enzymes for everyone. :slight_smile:

    There really is no optimal grist ratio. I was just reading a scientific website a few minutes ago that said you can go up to at least 3.5 qt/lb with no ill effects, and the number I had memorized previous to this for several years was 3 qt/lb. I wouldn't have any qualms about anything up to 3 qt/lb personally. Again, plenty of enzymes for everyone, nothing to fear. Throw 10 pounds of malt into the ocean, now then you might have too dilute a concentration of enzymes. But 3 qt/lb? No problem. Maybe even 3.5.

    Here's that reference. For what it's worth, I estimate that this guy is at least 95% correct or in other words, full of "the opposite of crap". He's clearly done his homework, and then some.

    http://pricelessbrewing.github.io/methods/Efficiency/
     
    #4 dmtaylor, Mar 13, 2016
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  5. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    There are some step mashes that make sense with modern malts. A protein rest isn't one of them.
     
    #5 Brew_Betty, Mar 13, 2016
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  6. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    Great article! The key is: "My current recommendation is to stay at or above 1.75 qt/lb in order to maximize conversion efficiency, with the caveat that there is little difference in the 1.5-2.5 qt/lb range. Try to avoid going lower than 1.25 qt/lb, or higher than 3.5 qt/lb. The last point is rarely an issue, as very few brewers mash that thin, even amongst biab."
     
    #6 OldBrewer, Mar 13, 2016
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  7. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    So many myths being shattered daily :slight_smile: I often read that Continental Pilsner Malt is not really as converted as most North American and British malts, and therefore still needs a rest, especially when adding a significant amount of wheat. Is that another brewing myth that needs to be destroyed?
     
    #7 OldBrewer, Mar 13, 2016
  8. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    I read a LOT... and that's the first time I ever heard that myth. Yes, it's a myth. Destroy.
     
    #8 dmtaylor, Mar 13, 2016
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  9. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    Someone should start a "Beer Myth" thread :-)
     
    #9 OldBrewer, Mar 13, 2016
  10. dmtaylor

    dmtaylor Savant (1,149) Dec 30, 2003 Wisconsin

    Oh my gosh..... if they did that, it would be over 100 pages.
     
    #10 dmtaylor, Mar 13, 2016
  11. OldBrewer

    OldBrewer Maven (1,385) Jan 13, 2016 Canada (ON)

    LOL! Still, it might be useful, and avoid a lot of repetitive questions. Should also be a "sticky" - a sort of: 'required reading before asking questions'.
     
    #11 OldBrewer, Mar 13, 2016
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