Mashing temp

[Covey]

Quick question on Pale ales , I usually mash in at 67C and it is been fine, my question is, is there any benefit to mashing in at say 64C for 40min then upping the temp to 67C for 30min  to cater for both Alpha and Beta amylase converisons.

[Leann ull]

I suppose my first question would be why do you feel you are missing out on something?
Second question is how were you planning on doing it do you have rims/herms?
Most modern malts are well modified and you'd probably find out with a simple iodine test that most of the work has already been done even after 40mins so ramping to higher temp may not have a major impact at all or you need to do it earlier in the process.
You will find your answer here.
http://beersmith.com/blog/2012/12/20/mash-temperature-and-beer-body-in-all-grain-brewing/
I have to confess I do it for my lagers but its because I'm looking for a cleaner dryer light bodied finish, I like my pales to have a bit of malt profile so unless you are looking for a session pale I'd stick with your 67.


edit: tapatalk and no glasses=poor spelling

[DEMPSEY]

+1here, Mash conversion can be quicker with the good malts these days. A lower starting Mash will bring on a more fermentable wort so the number your at now sounds like the magic number for this style

[Covey]

My thinking was, when  initially mashing at 64-66C this would give you a good fermentable mash but it might leave the beer thin. By increasing the Mash temp to 67-69 this would then start to work on the crystal malts to increase the mouth feel or the beer. I will try it and see. It probably more than likely doesn't as i have read it anywhere.

[Will_D]

The acronym is M.A.L.T!

Stands for More Alcohol Lower Temperature.

The different temps Low(60 - 65C, drives Beta)  and High(68 - 70C, Alpha) drive the two Amylase enzymes.

Beta also favours a slightly lower mash ph (5.1 to 5.3)
Alpha favours pH 5.3 - 5.7.

You will get more fermantables and less mouth feel when you MASH at lower temps.

[delzep]

The acronym is M.A.L.T!

Stands for More Alcohol Lower Temperature.

The different temps Low(60 - 65C, drives Beta)  and High(68 - 70C, Alpha) drive the two Amylase enzymes.

Beta also favours a slightly lower mash ph (5.1 to 5.3)
Alpha favours pH 5.3 - 5.7.

You will get more fermantables and less mouth feel when you ferment at lower temps.

Mash 

[Will_D]

Oops! Edited thanks

[Leann ull]

These things always pop into my inbox at the right time


http://www.homebrewersassociation.org/how-to-brew/enzymes-in-beer-whats-happening-in-the-mash/