Double Mash for Gravity - Double IPA Profile

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Double Mash for Gravity - Double IPA Profile

Unread postby Luxo_Aussie » Mon Feb 25, 2019 10:29 pm

G'day All,

I'm preparing to make a Double IPA in a few weeks and wanted to know how the following looks (image attached).
Recipe is 10.5kg mostly Belgian Pale with some wheat, carapils & munich and a touch of crystal.
I would mash normally up to 72 deg without the 78 deg mash out and then remove the first pipe & sparge with 3L of cool water.
I'd then cool to 40 deg, add the second malt pipe and mash again this time with the 78 mash out.

On the right track or would some of these steps be overkill?

Thanks
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Double Mash.jpg
Double Mash
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Re: Double Mash for Gravity - Double IPA Profile

Unread postby johnrm » Tue Feb 26, 2019 7:16 am

That sounds right.
I've done similar before, although has lots of fun with wort fountains on both runs, probably down to milling, but if made for a messy brew day.
Interested in hearing how you get on.
Best of luck!
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Re: Double Mash for Gravity - Double IPA Profile

Unread postby Sladek789 » Tue Feb 26, 2019 12:03 pm

Luxo_Aussie wrote:Recipe is 10.5kg mostly Belgian Pale with some wheat, carapils & munich and a touch of crystal.


I would personally simplify the mashing with two mashing single temperature at 64C and only raise the second mashing at 76-78C at the end for mash-out. That way it will save you a lot of time/complexity from the temperature rising between steps and from not having to wait for the first wort to cool, before adding the second mash-in.

It is my understanding that Double IPA should have a dry to medium-dry finish and should not finish sweet or heavy. Therefore go easy with the Munich/Crystal (I know you said a touch :wink: ) and I would avoid steps enhancing the alpa-amylase around 70C. That could create too much dextrins and you could end up with a too sweet finish. Having a some bit of corn sugar/dextrose added to the boil as part of the "grain bill" could help to make the beer finish drier, while still having a big enough OG.
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Re: Double Mash for Gravity - Double IPA Profile

Unread postby grooves » Mon Mar 04, 2019 12:51 pm

Let us know how it goes. I've yet to do a double mash myself, so I'm curious to see how it works out.
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Re: Double Mash for Gravity - Double IPA Profile

Unread postby mashy » Mon Mar 04, 2019 4:00 pm

Sladek789 wrote:
Luxo_Aussie wrote:Recipe is 10.5kg mostly Belgian Pale with some wheat, carapils & munich and a touch of crystal.


I would personally simplify the mashing with two mashing single temperature at 64C and only raise the second mashing at 76-78C at the end for mash-out. That way it will save you a lot of time/complexity from the temperature rising between steps and from not having to wait for the first wort to cool, before adding the second mash-in.

It is my understanding that Double IPA should have a dry to medium-dry finish and should not finish sweet or heavy. Therefore go easy with the Munich/Crystal (I know you said a touch :wink: ) and I would avoid steps enhancing the alpa-amylase around 70C. That could create too much dextrins and you could end up with a too sweet finish. Having a some bit of corn sugar/dextrose added to the boil as part of the "grain bill" could help to make the beer finish drier, while still having a big enough OG.


+1 much easier (I drain my #1 into the fermenter and then tip it back for boil)
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Re: Double Mash for Gravity - Double IPA Profile

Unread postby Luxo_Aussie » Thu Mar 07, 2019 9:41 am

Thank you for the advice. I'm going to simplify it by removing some steps & also lower the temperatures to keep the taste drier. I'll give an update once this gets brewed later in the month.

You're right about the Munich - I've made a regular IPA with 15% Munich a little while ago and it has turned out quite sweet & heavy - not remotely to style but still appreciated by everyone who's liked it!

Thanks!
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