You start with lower temperature steps (if you have to) and then mash at 63☌, go directly to 70☌ and finish with typical mash out at 76☌ My point is, with Braumeister, you can brake up your mash schedule so you hang around at very specific temperature range and get exactly what you expect.įor example, lets say you want a medium body mash. This happens between 68–72☌ (5.3-5.7 pH) and this is where you get your less fermentable sugars and so called body and mouth feel.
Your next step is alpha-amylase and this is where enzymes starts to break down large starch particles. In this step (beta-amylase), most action happens between 60–63☌. We know that saccharification stand (hydrolysis of polysaccharides to soluble sugars) happens between 55–66☌ (5.0-5.5 pH) and when you cross over 66C, the game is over for beta-amylase. NB! I have thought about experimenting with this method but never got around to actually do it. I can give you one more reason - almost obsessive control of mashing (or at least illusion of having control).īecause enzymes activate and work at very specific temperature ranges, you can control what is happening and what you get out of your mash. This addition gives the beer a slightly malty warmth you might get from a decoction mash using a simple single infusion mash. One other trick I’ve learned when working with many German styles is to use a small addition of melanoidin malt in the place of a complex decoction or multi-step mash. Pre-cooking, flaking or torrifying these unmalted cereals allows them to be used directly in a single step mash. Pick cooked “quick” or instant oats instead of the uncooked kind. In these cases you might want to consider an appropriate rest to cook or gelatanize the cereals, or simply switch to a gelatinized/cooked alternative.įor example, use torrified or flaked wheat or barley instead of raw wheat or barley. The only exceptions I can think of would be where you are working with a high percentage of unmalted ingredients such as uncooked cereals, unmalted wheat or a high percentage of non-traditional brewing grains. A single step mash will work in over 95% of the beers most brewers will brew. Modern base malts have very high diastatic power (enzyme content) making the historical rests unnecessary. This from a discussion in a BeerSmith blog.Do I Need a Multi-Step Mash?Īssuming you are using a reasonable portion of modern pale malt in your beer, there is little reason for using a multi-step mash in most beers.