I have a two part question on Mutli-Step Mash
My system is set up for 5 gallons, with a 10 gal round cooler MLT (with RIMS) and a 8 gal BK.
This past weekend I brewed a Dusseldorf Altbier with a three step mash 122d / 147d / 158d and mashout.
[The first step was by decoction]
My first question is interpreting Beersmith step times. Since there is a required time to heat up between steps,
is the time from Beersmith the temperature hold time? or does it include temperature ramp time?
The second question is much deeper. At 147d most of the enzyme activity is the Beta Amylase converting to Maltose. At 158d most the enzyme activity is Alpha Amylase converting to less-fermentable sugars. If I spend to long at the lower temperature will there be any starch left to convert at the higher temp. I know the Beta Amylase will work slower and take longer, but how long? Is there a rule of thumb for the percentage converted per time? Is there any good way to measure the amount of convert at each step? or is this all trial and error?
The only way I know (or can at least think of) is the measure of FG. If it is low, then I converted mostly to maltose, if it is higher then maybe a bit of each.
Any one, Any one?
David
My system is set up for 5 gallons, with a 10 gal round cooler MLT (with RIMS) and a 8 gal BK.
This past weekend I brewed a Dusseldorf Altbier with a three step mash 122d / 147d / 158d and mashout.
[The first step was by decoction]
My first question is interpreting Beersmith step times. Since there is a required time to heat up between steps,
is the time from Beersmith the temperature hold time? or does it include temperature ramp time?
The second question is much deeper. At 147d most of the enzyme activity is the Beta Amylase converting to Maltose. At 158d most the enzyme activity is Alpha Amylase converting to less-fermentable sugars. If I spend to long at the lower temperature will there be any starch left to convert at the higher temp. I know the Beta Amylase will work slower and take longer, but how long? Is there a rule of thumb for the percentage converted per time? Is there any good way to measure the amount of convert at each step? or is this all trial and error?
The only way I know (or can at least think of) is the measure of FG. If it is low, then I converted mostly to maltose, if it is higher then maybe a bit of each.
Any one, Any one?
David