20 Nov
2003
20 Nov
'03
11:36 a.m.
Hi Dave and everyone,
In a nutshell (or a malt kernel)...mashing is easy and wonderful if you are aware of a few
things. So far, there have been some great posts concerning mashing and sparging.... and
if I may add...
1)>Steve-I copied the barn on this response, hope you don't mind.
If you are using domestic malt, the enzyme content is so high that there
is no way you will denature them (even at higher temps) before conversion
takes place. My attenuation has remained the same. There are two parts
of malt, the starchy endosperm (the beauty as Dr Lewis calls it) and the
husk (the beast). The less time in contact with the beast, the less
tannins are extracted. The only difference I have noted (other than the
beer being better since I started doing this) is you don't get as much
colored malt flavor/color in the short time, so you have to bump up your
specialty malts. Call me a heretic, but I've been doing this
professionally for 4 years now, and I've never had high finishing
gravities or any other problems associated with the process. In
addition, I've reduced some astringency due to tannin extraction.
On Thu, 20 Nov 2003 07:52:13 -0600 (CST) Steve Fletty <fletty(a)tc.umn.edu>
writes:
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Why mash at 160 for every beer? Aren't you
going to get a more
dextrinous wort
in cases where you might want more fermentables and a crisper beer?
I've heard about the short conversion time, but have always been too
wary to try
it. A 15 minute mash is very tempting...
David Berg
Head Brewer, Bandana Brewery
President, Minnesota Craft Brewer's Guild
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Michael Lewis. I've never heard him say not
to sparge. I have
heard him
say to sparge cooler at the end of the sparge to
keep tannin
extraction
low. He also was a bit advocate on mashing hot
and short, which I
do.
160F for 15 minutes.