Beta Amylase (131-150F) – Produces maltose, the main sugar fermented in beer.Pepidase (113-131F) – Produces free amino nitrogen, which can aid in fermentation.Beta Glucanese (95-113F) – Breaks down the gummy heavy starches, which can help improve stability and extraction, particularly for mashes high in proteins and adjuncts such as wheat.Debranching (95-112 F) – Helps to increase the solubility of starches resulting in increased extraction for certain malts.Lowering the mash pH has a number of benefits, though a Phytase rest is rarely used by modern brewers. Phytase (86-126 F) – Lowers the pH of the mash.Here’s a summary of the major enzyme groups found naturally in malted barley and their active range: Crushing the grain before mashing increases solubility making it possible to extract a larger percentage of the sugars and starch. Further, as these starches are heated they become more soluble in water, making it possible to extract the sugars and create the sweet wort extracted during lautering. ![]() Beta-glucanese and proteolytic enzymes divide branches of complex sugars into shorter chains.ĭuring the mash, the heavy lifting is done by diastatic enzymes that break down the protein and carbohydrate chains that lock up fermentable sugars. The process starts during malting when the barley grains are germinated and dried. Several enzymes that naturally occur in barley malt play key roles in breaking down these sugars. We covered the basics of infusion mashing in an earlier article.Īt its essence, mashing converts long chains of starches into much shorter sugar chains. At its heart, the mashing process uses hot water and natural enzymes to convert complex sugars from malt into simpler sugars that can be readily fermented. So I had to manage it myself.Mashing can be a mystical process for first time all-grain or partial mash beer brewers. So ultimately, BS3 didn't have an option for this. ![]() I just made note of it so next time I can adjust the volume of water I'm using. But I did end up with more boil volume than I would have liked. Keep in mind, I took gravity readings for each running so I had an idea of where my OG would be in case I wanted to add sugar during the boil. Sparge Mash 2 and drain into boil kettle. Drain Mash 2 into boil kettle with first runnings of Mash 1. Use Mash 1's sparge runnings as the strike water for Mash 2. Sparge Mash 1 and drain into another kettle. After 60 minutes, drain the mash (I batch sparge) into the boil kettle and set aside. Mash 1 x temp for 60 minutes, with a lower than usual water ratio. I brewed an Imperial Stout but didn't separate my pale and dark malts-I'd be curious how effective this would be. Ultimately I missed my target OG by 5 points. My system is pretty consistent so I wasn't super concerned with numbers, even though this method wasn't going to be true to my normal process. I always use the notes tab as a log for every time I brew a recipe and I try to keep detailed notes. When I swapped out the grain in the mash, I paused the timer. So my profile said mash time 150 minutes. ![]() So Mash 1 was 60 minutes and the Mash 2 was 90 minutes. I entered my mash time as the total time between the two mashes. My design tab had my total grain bill (which was split evenly between mashes). As far as I recall, Beersmith didn't have a profile for it so I had to Macgyver it. My mash tun isn't large enough for a big beer. Regardless, I have done a double mash, or reiterated mash, before. Decoction would have some boiling to it, but it sounds like you described boiling the whole mash. Are you sure it said boiled? That doesn't sound like a mash to me. Mash is BOILED?! I clicked on your link but it wouldn't let me view the recipe. I then thought about adding the first mash wort into the 2nd recipe as a mix of Dried Malt Extract and water to equate to 1.140 but I couldnt see a way of specifying the water addition to be at the correct time and be distinct to the main water addition of the 2nd recipe.Īny suggestions would be gratefully received. The SG of the wort from the first mash will be around 1.140. The recipe continues as normal from there.ĭoes anyone have any suggestions of how to enter this as a recipe into BeerSmith3? I first thought of putting it in as two separate recipes, but then I cant find a way of adding the wort from the first Mash to the 2nd recipe - I thought of simulating the first mash wort being added to the 2nd recipe by adding an equivalent a Malt Extract addition (this would give me strength and color estimates) but BS LME ingredients wont let me go over 1.045 SG. The first mash is boiled for 4 hours before mixing it with the first runnings of the second Mash to create the wort for the main boil. The recipe calls for a double mash - a first mash with Pale Ale Malt and then a second Mash with the dark malts. I am looking to brew a clone of Three Floyds Brewing Co.'s Dark Lord Imperial Stout.
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