Mash temp

[sdixon]

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?

[Richard]

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

[Dean]

there's all that fancy fuckin mumbo-jumbo again

[Jake]

Just tell me what temp to mash at that works just fine for me. I'm like a puppet

[Richard]

He asked for it

[Dean]

just like a parrot ..."braaap ..155 ...braaaap"

[Dean]

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      

[Richard]

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.

[JohnQ]

Just one thing to say....












I
Did
Not
Put
Them
Up
To
This!

 

[Richard]

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.

[Jake]

Here's a rule. If you never knew the word before high school, avoid using around Dean and I

[sdixon]

: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 ;-)

[Dean]

we know that but it's too much fun to make fun of Richard!

[Richard]

Dammit.

[DandyMason]

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