20 Nov
2003
20 Nov
'03
10:14 a.m.
Steve,
I use a 20 minute mash when I use Weyerman Pilsner Malt. It has a high
diastatic power. It converts no problem. When I use English Malts or
Munich Malts it takes at least an hour, sometimes longer. So it depends on
the diastatic power rating of the malt you are using. The malt analysis
when give you the rating. If not, go to the malt you are using web
site. If you are using domestic malt, like Dave said, it will convert
quickly because of its high diastatic power rating. When you are trying to
do a 15 or 20 minute mash, just do an iodine test to make sure it
converts. Cheers, Bob.
At 09:00 AM 11/20/03 -0600, Steve Fletty wrote:
So if I try this on my dry stout tomorrow, I won't
be sorry? ;-) I'd
probably mess it up somehow.
Have any homebrewers out there done the 15 minute mash?
Dave-
Is the short mash a common beer industry thing?
----- Original Message -----
From: "David H Berg" <bergbrew(a)JUNO.COM>
To: "Steve Fletty" <fletty(a)tc.umn.edu>
Cc: <mba(a)thebarn.com>
Sent: Thursday, November 20, 2003 8:20 AM
Subject: Re: Thoughts on Sparging.....
> 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:
> > 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...
> >
> > > 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.
> > >
> > >
> >
> >
> >
>
>
> David Berg
> Head Brewer, Bandana Brewery
> President, Minnesota Craft Brewer's Guild
>
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