To brew a german (dunkel) weizen I would like to use the maltase mashing profile.
But I have no clue how to add this mashing profile. the problem is that the profiles do not allow a 2nd addition of malts
the logic of maltase mashing is:
1. The grain bill is split 50:50 and the first half is then mashed.
2. Mash in at 38C
3. Convert Maltose at 62C
4. Now water is added, cooling the mash down to 45C
5. Add the rest of the grain and maintain that temperature for a period to allow the Maltase to split the now existing Maltose into Glucose
6. Then proceed as normal
you can read more following this link https://edelstoffquest.wordpress.com/tag/weizen/page/2/
I've attached an excel sheet which calculates infusion temperatures and volumes based on total KG malt, malt and water temparature
the first 3 steps I can enter in the profile using 2.5KG as the basis, but then it starts to mess with the temperature in step 5.
In addition the profile is "scaled" in the recipe so the mash instructions are no longer accurate.
who can help to enter this mash profile?
But I have no clue how to add this mashing profile. the problem is that the profiles do not allow a 2nd addition of malts
the logic of maltase mashing is:
1. The grain bill is split 50:50 and the first half is then mashed.
2. Mash in at 38C
3. Convert Maltose at 62C
4. Now water is added, cooling the mash down to 45C
5. Add the rest of the grain and maintain that temperature for a period to allow the Maltase to split the now existing Maltose into Glucose
6. Then proceed as normal
you can read more following this link https://edelstoffquest.wordpress.com/tag/weizen/page/2/
I've attached an excel sheet which calculates infusion temperatures and volumes based on total KG malt, malt and water temparature
the first 3 steps I can enter in the profile using 2.5KG as the basis, but then it starts to mess with the temperature in step 5.
In addition the profile is "scaled" in the recipe so the mash instructions are no longer accurate.
who can help to enter this mash profile?