Mash temps and time?

The Braumeister makes it a lot easier to do multi-step mashes, so this section is dedicated to discussions about mash profiles.

Mash temps and time?

Unread postby shmootsie » Sun May 18, 2014 3:11 am

So here goes the question.

I Brewed a Pale Ale a while back using a mash profile from a video I saw.
The temps and times are:

Mash In 60C
Step 1 65C / 50min
Step 2 72C / 50min
Mash Out 75C / 10min

Am I correct saying this profile will give me a light bodied beer?

If I would like to use the same profile but make a full or medium bodied beer I understand i need to change the 65C to higher but what should I do to the 72C temp and time?

I hope someone who knows can elaborate this to me since im struggling with this. Thank you.


Moritz
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Re: Mash temps and time?

Unread postby Dicko » Sun May 18, 2014 5:49 am

Have a read of this article for an explanation of how the mash affects the beer.
The small steps that he mentions are easily doable on a BM.

How to Brew by J Palmer is a good read as well but the article above puts it about as simply as can be explained.
I hope this helps.

:beer:
The worst thing that can happen if I die is that my wife will sell all my brewing equipment for what I told her I paid for it
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Re: Mash temps and time?

Unread postby Cervantes » Sun May 18, 2014 12:06 pm

I prefer the explanation given in how to brew, both on the website and in the book. For me personally it's easier to grasp.

The website version can be found here http://www.howtobrew.com/section3/chapter14.html Be sure to keep reading the next few pages to make sense of the branch chopping.

I also find the attached table quite a handy reference when I need to remind myself of which enzymes prefer which temperatures and what they actually do there.

Mash Enzyme Activity.JPG
Mash Enzyme Activity Table


As with everything it's a lot more complicated than this, but it should get you headed in the right direction. I'm still very much a beginner at this myself, but feel that I am finally getting a grip on things.
Cheers :cheers:
Andy
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Re: Mash temps and time?

Unread postby Cervantes » Sun May 18, 2014 12:21 pm

Another very simple explanation with illustrations (Which really help) can be found here.....

http://homebrewmanual.com/mash-temperatures/
Cheers :cheers:
Andy
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Re: Mash temps and time?

Unread postby shmootsie » Sun May 18, 2014 4:36 pm

Thanks for the info, gonna do some reading this evening :)
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