Step Mashing

Discussion in 'Homebrewing' started by OldBrewer, Jan 28, 2023.

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  1. OldBrewer

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

    Now you are making a strawman argument. I never concluded anywhere that the dextrination rest is constant and doesn't affect the fermentability. In fact I specifically said "I'll acknowledge that the temperature of the alpha amylase stage does affect the fermentability". I don't know where you're going with this total BS. I'm done with this. Get off your high horse! Relax and have a beer!
     
    #41 OldBrewer, Jan 31, 2023
    Last edited: Jan 31, 2023
  2. herrburgess

    herrburgess Grand Pooh-Bah (3,077) Nov 4, 2009 South Carolina
    Pooh-Bah

    hey folks. if i may chime in here with a possible explanation for the confusion: it could be kai mistranslated/misused the English term "eventually" as a false cognate for the German term "eventuell," which means something closer to "potentially" or "conditionally" and not "eventually" or "definitely." I didn't read the back-and-forth in full, but that bit stuck out as a potential (eventuell) source of confusion
     
    #42 herrburgess, Jan 31, 2023
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  3. PapaGoose03

    PapaGoose03 Grand High Pooh-Bah (6,057) May 30, 2005 Michigan
    BA4LYFE Society Pooh-Bah

    How best to end an entertaining discussion that seemed all of a sudden to be going nowhere - throw good logic into the mix. :wink:
     
    #43 PapaGoose03, Feb 1, 2023
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  4. beershrine

    beershrine Pundit (819) May 29, 2004 Idaho

    This is way to complicated for the OP lol

    Step mash is easy assuming you can heat your vessel.

    -122 for 30 min.
    144 for 30 min.
    160+ for 15 min.

    mash out...
     
    #44 beershrine, Feb 21, 2023
  5. dmtaylor

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

    The 122 F step is perfect for utterly destroying body and head retention. Personally I would leave that one out for sure.
     
    #45 dmtaylor, Feb 21, 2023
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  6. OldBrewer

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

    Minus 122??? Why freeze your beer?Yes, this is indeed complicated as I've never heard of a freezing mash step.

    Besides, this doesn't answer my question at all. Please go back and read it carefully before insulting me with a knee-jerk reaction.
     
    #46 OldBrewer, Feb 21, 2023
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  7. beershrine

    beershrine Pundit (819) May 29, 2004 Idaho

    122 is a called a protein rest and yes it has been done for hundreds of years, These temps are in every book I've read and they work.
     
    #47 beershrine, Feb 23, 2023
  8. beershrine

    beershrine Pundit (819) May 29, 2004 Idaho

    @OldBrewer I did read you post just trying to help bro.
     
    #48 beershrine, Feb 23, 2023
  9. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    When you say your rest at 122F "works," what do you suppose it's doing?

    The reason I ask is that highly modified malts (almost every modern malt available) have already been through a "protein rest" as part of their malting. Further protein degradation can be counterproductive in terms of foam retention and body.

    In general, unless you're trying to solve some probem, I wouldn't recommend a protein rest unless using an (unusual) poorly modified malt or if the grain bill contained siginificant high protein adjuncts (e.g. unmalted wheat).
     
    #49 VikeMan, Feb 23, 2023
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  10. OldBrewer

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

    Of course PLUS 122 is a protein rest! But you said MINUS 122! Go and check your post. I've never in my life heard of freezing wort to that temperature.

    Besides I didn't ask for plain numbers. Anybody can look up step mashing numbers and copy other people's work. I have already been using a step mash routine that comes up with reasonable results, but not what I'm lookng for. I'm looking for reasons behind those particular numbers. In other words, some intelligence behind those numbers.
     
    #50 OldBrewer, Feb 23, 2023
  11. OldBrewer

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

    I don't think that statements such as:

    "This is way to complicated for the OP lol"

    ...is at all indicating that you are trying to help. [P.S. the word is "too" not "to"]. It sounds like an insult to me, as though I don't know what temperatures are involved in each mash step. I knew that years ago, but I'm much more interested in the sceince behind those numbers. If you read my posts you would have known that.
     
    #51 OldBrewer, Feb 23, 2023
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