Would y'all mind pondering the following idea and then commenting on it, please?
Idea: begin mashing at 155-160F for 20 minutes at 5.7 pH, then reduce temp to 145-150F at 5.0 pH (adding lactic/phosphoric acid) for 45-60 minutes.
Why? The higher temp & pH favor alpha reduction which in turn helps beta reduction when the temp & pH are lowered. Alpha is faster, beta slower, thus the chosen rest times. I'm wondering if this might make for a more fermentable mash with a less maltier beer with a drier finish.
Comments?
(Note: I'm a total noob at this, am just doing tons of reading & planning for a future switch to all-grain, juggling ideas around in my head, sorta mentally peeking around corners.)
Idea: begin mashing at 155-160F for 20 minutes at 5.7 pH, then reduce temp to 145-150F at 5.0 pH (adding lactic/phosphoric acid) for 45-60 minutes.
Why? The higher temp & pH favor alpha reduction which in turn helps beta reduction when the temp & pH are lowered. Alpha is faster, beta slower, thus the chosen rest times. I'm wondering if this might make for a more fermentable mash with a less maltier beer with a drier finish.
Comments?
(Note: I'm a total noob at this, am just doing tons of reading & planning for a future switch to all-grain, juggling ideas around in my head, sorta mentally peeking around corners.)