My Single Step Mash Profiles for Modified Malts

[Cervantes]

I personally happen to believe what a PhD from Harvard and a Ninkasi award winner has to say on the mashing schedule

I didn't say that.....................

Maybe try

I personally happen to believe what a PhD from Harvard and a Ninkasi award winner has to say on the mashing schedule

I'm still very much a novice and will happily listen to anyone.

[piet_v]

Sorry, copy-paste error ...

[Cervantes]

Not a problem

[Dicko]

Yesterday I brewed an Australian Bitter with 2 row base and some crystal and some sugar late in the boil and I decided to employ a rest at 38 deg c as someone on here had suggested in another topic.
This rest temp is apparently good for the flow-ability of the wort if that is a real word.
During the mash I removed the top plate from the malt pipe to give the mash a stir about half way through the beta rest and the entire mash was floating....in other words there were no areas of thick grain holding together as I have noticed in other brews.
I also gained a couple of points in my mash efficiency
bhe,
if you crush is around the 1.2mm and the mash ph is between 5.4 and 5.6 then this rest might be worth considering.

[Cervantes]

Thanks Dicko

Very interesting results. Had you been expecting such a marked difference? Would you use this rest again?

Thanks for giving it a try and reporting your findings. I wish that had more time at home to experiment.

[Dicko]

I will definately be trying it again Andy. Even if only to satisfy my curiosity.
I was impressed with the result as in the past I have not really worried about anything under the protein rest temps.

I have a stock of beer now so I won't be doing a brew for a while unless I can employ some drinkers to help me out

I should also add that my mash PH in EZ Water was predicted to be 5.41 and it was spot on.

[Cervantes]

I'd happily volunteer, but unfortunately I don't think it's a practical proposition.

[Dan]

....I have a stock of beer now so I won't be doing a brew for a while unless I can employ some drinkers to help me out

Anything to help a mate
Unfortunately I'm back at sea for now.

[Dicko]

....I have a stock of beer now so I won't be doing a brew for a while unless I can employ some drinkers to help me out

Anything to help a mate
Unfortunately I'm back at sea for now.

There will be some left Dan for when you get back although the Galaxy PA has nearly gone And the Helles finished last night although I have kept a bottle for you to try.

[cpa4ny]

In the past decades european continental malts have slowly moved from 'mediom' modfied to well modified, that is a fact.

Got a malt batch profile sheet for Weyermann's Pilsner malt that I'll be using this coming weekend.

The Kolbach index (more widely known as SNR% in the US) of that malt stands 41.1%.

According to Greg Noonan (the author of New Brewing Lager Beer - one of my favorite brewing books), malts with SNR% levels of 36%-42% are highly-modified and very suitable for infusion mashing.

That leads me to significantly reconsider my mash profile and cut back the planned 20-minute protein rest to only about 5 mins for that brew.

Thanks Piet - I stand corrected.

[niels]

Got a malt batch profile sheet for Weyermann's Pilsner malt that I'll be using this coming weekend.

A bit off-topic, but how did you obtain this profile sheet?

Niels

[cpa4ny]

Asked LHBS gentleman to take a photo of it and email it to me

Since malt can vary fairly significantly from batch to batch - Weyermann doesn't put this info into their website (at least I couldn't find it).

However, I understand that the dealers should be getting these profile sheets with every malt batch.

[Cervantes]

That's handy information.

I'll certainly be asking for this information next time I buy a big bag of base malt.