Stepped mash for the SMASH

Discussion in 'Homebrewing' started by redgorillabreath, Aug 8, 2015.

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  1. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    Just getting underway. Doing a stepped mash this time around. 30'min @ 130F, 60 min @ 160F, take it to 170 then dump it into the tun. Batch sparge @ 160F.
     
    #1 redgorillabreath, Aug 8, 2015
  2. VikeMan

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

    Any particular reason for the protein rest and the high sacch rest temp?
     
    #2 VikeMan, Aug 8, 2015
  3. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    Honestly, it's experimental. Made this a couple of times now. Always delightful, but some others I've made since (Dunkelweizen, as in the Dunkel Demolition saga/thread, and a black IPA) had stepped mashes and had many outstanding characteristics. Obviously, they had very different grain bills, but I thought I'd see if I could coax anything more out of the Marris Otter I'm using here.
     
    #3 redgorillabreath, Aug 8, 2015
  4. redgorillabreath

    redgorillabreath Zealot (511) Mar 29, 2015 Pennsylvania

    Wort is considerably darker and SWEET.
     
    #4 redgorillabreath, Aug 8, 2015
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