Its important to note that we are not looking for a clean and dry finish with the present beer recipe. Therefore we are trying to emphasis Alpha-Amylase rather than Beta-Amylase.
Alpha Amylase : 68-75C
Beta Amylase : 55-64C
Aiming for 67C allows for a balance of the two.
If our mashes start at 68.4C and end at 65C, this covers the range nicely.
Tannin extraction occurs with a pH of 5.8 and temperatures of > 77C - so with our single infusion no-sparge we are clear.
Previously we mashed in at 72C and the temperature at the point of covering up was at 68.4C
If we are mashing in at 72C and the temperature is then measured at 68.4C before we cover up the mash-tun, we are all good.
In practice this means that we can add the water at a greater temperature, say 75C, which will server to further pre-heat the mash-tun.
Present brewing theory states that Pale Ales benefit from higher temperatures, so we will hold off experimenting with lower the mash temperatures.
Further readying at the Beer Smith Blog
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