Any recommendations for a mash schedule ?
Was thinking something like
45 at 40C - Acid Rest
60 at 50C - Protein Rest
30 at 62C - Beta Rest
30 at 70C - Alpha Rest
10 at 76C - Mash out
Sounds like the protein rest can be completely left out -
Any opinions ?
Been thinking of trying the acid rest in my next Hefe.
Have you used it before P9, does it help with the clove like I've read?
I suppose it depends on what malts you're using whether you need the protien rest or not.
Any malts from Ireland or the UK definatly dont need protien rests.
Blooming Brewmeister owning computer geeks!! Just coz' the kit will do it!!
I just do a straight infusion mash at 65C and then mash-out at 75C or so
Will
[Put tongue back out of cheek]
James,
As you like to experiment then why not try two mash schedules. I will supply the grain!!! (As it needs brewing up - btw: as I said I still have the best part of 60Kg of MO,Lager, and Wheat uncrushed)
Will talk to you over weekend
Will
Yea -its the protein rest that I am curious about - do others do it - does it make a difference ???
I think however ferulic acid rest is worthwhile -
This time around - I will try it without protein and with the acid rest.
So like this
1 - 43C - 20mins
2 - X - X
3 - 67 - 60 mins
4 - X - X
5 - 76 - 10 mins
Next time I will try that whole 50/60/70 thing that Fixx and others talk about.
1 - 43C - 20mins
2 - 50C - 20mins
3 - 60C - 20mins
4 - 70C - 20mins
5 - 76C - 10 mins
I suppose the last one to try is simply
1 - 66C - 60 mins
2 - 76C - 10 mins
Interesting experiment
Nail on head ;)
Spoke to a german brewer recently and he was giving out about over modified Irish malt ;D
A proteolytic(protien) rest essentially finishes the malting process, it allows beta-glucanase to work on the beta-glucan walls that remain in the poorly modified malt which will leave the starch accesable to the amylase enzyme when you rise your temps for your saccharifcation rest