This week I discuss the German Step mash profile and how it can be used for Continental and German beer styles. I’ve also seen this mash referred to as a barbell mash or lager mash.
The German Step Mash Profile
A German Step mash is a term many of us use to denote a mash profile that hits both the high and low end of the typical mash profile range. This is a two step mash which I’ve also seen called a barbell mash (hitting the high/low temps) or sometimes a lager mash.
The first step is usually done in the mid-140’s F (63 C), and a second step is done in around 159 F (around 70 C). The first step is around 30 minutes in duration and the second is run for around 20 minutes. It is sometimes combined with a mash-out step. If you are interested in an in-depth discussion, you might want to listen to my interview with Gordon Strong here.
Advantages of This Profile
Beta amylase is most active at the low end of the mash temperature range (roughly 140-149 F or 60-65 C). It chops maltose molecules from the end of a starch chain and chops off a single maltose molecule each time. Since maltose is fermentable, it produces fermentables directly and is the primary producer of alcohol.
Alpha amylase chops starch up randomly into shorter sugar chains. Because it chops randomly, it does not automatically produce fermentables. However the shorter sugar chains that result from alpha amylase produce a lighter, slightly malty feel on the palette, even though they all are not fermentable. Alpha amylase is most active in the higher temperature range of about 158 F (70 C). I cover enzymes in more detail here.
The advantage of combining both of these to produce popular German styles is that it produces good a well attenuated beer due to the first mash step, but it still has some malty mouthfeel from due to the shorter non-fermentable sugar chains produced by the higher temperature step. It specifically creates a well attenuated clean beer with a slightly malty finish.
Maximizing this Technique
The base technique is to simply do a 30 minute rest at 145 F (63 C), followed by a second mash step for 20 minutes at 159 F (70C). If possible, use German base malts and if you need to add a bit of depth, consider using a small amount of Dark Munich malt which can add a slight decoction sweetness to the beer.
The method can be used with traditional German lagers and ales as well as other Continental styles like Pilsners and some Belgian styles. If brewing a dark Contintental beer, consider using debittered/dehusked roasted malts as they will add rich flavor without the tannic/harsh flavor you would get in a Porter or Stout.
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