Step Mashing with Well Modified Grain

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Step Mashing with Well Modified Grain

Unread postby Flying Pint » Sun May 13, 2018 3:13 pm

I have started brewing German stye lagers in UK where grains are well modified.

Is it still better to step-mash or will this break down longer chain proteins and reduce head retention?????

Are less-modified German grains available in UK????
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Re: Step Mashing with Well Modified Grain

Unread postby Big Monk » Tue May 15, 2018 2:44 am

Pretty much every malt available to us today is well modified. You’d have to really try hard to get a malt with low modification.

I personally am a fan of 55/62/65/72/78 °C for 5/20/10/30/10 minutes. Dough in at 55 °C and step to 62 °C. I step mash all my beers.
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Re: Step Mashing with Well Modified Grain

Unread postby Flying Pint » Mon Jul 02, 2018 6:00 pm

Thanks Big Monk - been away a while.
Is there any danger in breaking down longer chain proteins that help with head retention?
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Re: Step Mashing with Well Modified Grain

Unread postby Big Monk » Tue Jul 03, 2018 1:13 pm

Flying Pint wrote:Thanks Big Monk - been away a while.
Is there any danger in breaking down longer chain proteins that help with head retention?


Nope. With the above mentioned schedule, you arent mashing in the protein range. It's all Beta and Alpha temps.
“We are what we repeatedly do. Excellence, therefore, is not an act, but a habit.” Aristotle

"Messieurs, c’est les microbes qui auront le dernier mot." Louis Pasteur

Check us out at www.lowoxygenbrewing.com
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