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Author Topic: Mash temp  (Read 5954 times)

Offline sdixon

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Mash temp
« on: November 03, 2011, 05:56:48 PM »
So I've been wondering about optimal mash temps lately and I just noticed Kyle posted a recipe with a 155F mash temp. Since Beta Amylase is denatured after ~ 150F, what is that doing to the attenuation (and maltose produced)? Is there enough of a buffer in the time to denature the enzymes? So you get appropriate attenuation in the mash? I understand that even at 150F, after 1hr, you will only have 10% efficiency. Thoughts?

Beer scholars... what say you? :)
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Offline Richard

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Re: Mash temp
« Reply #1 on: November 03, 2011, 06:27:10 PM »
The denaturing isn't immediate, I've read 40-60 minutes at 149F for beta to denature.

These are a couple of the best resources I found online regarding mashing parameters:
http://www.braukaiser.com/wiki/index.ph ... on_mashing
http://technocosm.org/brew/brewout-pt2.html
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Offline Dean

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Re: Mash temp
« Reply #2 on: November 03, 2011, 06:51:09 PM »
there's all that fancy fuckin mumbo-jumbo again
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Offline Jake

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Re: Mash temp
« Reply #3 on: November 03, 2011, 06:54:39 PM »
Just tell me what temp to mash at that works just fine for me. I'm like a puppet
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Offline Richard

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Re: Mash temp
« Reply #4 on: November 03, 2011, 06:55:01 PM »
He asked for it :P
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Offline Dean

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Re: Mash temp
« Reply #5 on: November 03, 2011, 06:57:13 PM »
just like a parrot ..."braaap ..155 ...braaaap"
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Offline Dean

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Re: Mash temp
« Reply #6 on: November 03, 2011, 06:59:21 PM »
you ever get one of those pfishing emails that's just one huge run-on paragraph of nothing but key words .....that's what these technical threads start sounding like to the non-geek in the crowd  :shakes:  :shakes:  akimbo
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Offline Richard

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Re: Mash temp
« Reply #7 on: November 03, 2011, 07:55:47 PM »
hmm... maybe a separate forum is in order?

No getting away from this stuff, but we can at least put up a warning sign or something.
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Offline JohnQ

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Re: Mash temp
« Reply #8 on: November 03, 2011, 07:56:10 PM »
Just one thing to say....












I
Did
Not
Put
Them
Up
To
This!

 :cheers:
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Offline Richard

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Re: Mash temp
« Reply #9 on: November 03, 2011, 08:01:33 PM »
Nah it's a recurring theme... having information be accessible to non-geeks is important, but I'm no good at that. I'm not so much saying this stuff needs to be simple, but it does need to be accessible. I wanted the wiki to be a resource of that type, but it's pretty much empty at the moment and I never seem to have the time to fix that situation.

Maybe need to put some time together for a few people to sit down and write some entries... mashing minus enzymes, hop utilisation minus isomerisation, yeast minus metabolism, etc.

I'll start another thread.
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Offline Jake

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Re: Mash temp
« Reply #10 on: November 03, 2011, 08:30:54 PM »
Here's a rule. If you never knew the word before high school, avoid using around Dean and I
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Offline sdixon

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Re: Mash temp
« Reply #11 on: November 03, 2011, 08:38:52 PM »
:geek:  lol, well good responses one and all. I've tasted a bunch of the "non-geek" beers and they are damn tasty, so I agree we don't have to geek out to brew good bear. My interest is to be able to understand more so I can dial in my recipes with more accuracy and precision. I like to know what is going on behind the wizards curtain ;-)
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Offline Dean

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Re: Mash temp
« Reply #12 on: November 03, 2011, 08:50:19 PM »
we know that but it's too much fun to make fun of Richard!
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Offline Richard

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Re: Mash temp
« Reply #13 on: November 03, 2011, 08:57:32 PM »
Dammit.
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Offline DandyMason

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Re: Mash temp
« Reply #14 on: November 03, 2011, 09:35:11 PM »
hahaha Might as well include me in the "puppets" group... I usually skip over words that are too long... That wiki page is sounding great Richard, cant see myself being much help but who knows, let me know
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