I have searched the forum past posts but could not find the thread that discussed this (I think about a year ago). I have never mashed out but I've read some recipes that do and others that don't. I wondered if the ones that didn't just assumed you would.
What benefit is there to a mash out?
Mash out or not
Mash out or not
John Buck
Brother John's Brewing
The Monk at the Hartley Monastary
Brother John's Brewing
The Monk at the Hartley Monastary
Short answer on mashing out is it will increase your efficiency in a fly sparge and do some other stuff.
The way I use to brew I found it to be a pain in the butt to mash out so I didn't. This topic was discussed in the Mr. Wizard section of BYO years ago. Mr. Wizard recommended that a mash out was not necessary at the homebrew level. Pros need to have high efficiency to keep cost down. It doesn't do much at the homebrew level. Now that I use a HERMS setup I do mash out simply because I can so easily. I am already recirculating wort so I just change the temp setting on my PID and I am mashed out.
The way I use to brew I found it to be a pain in the butt to mash out so I didn't. This topic was discussed in the Mr. Wizard section of BYO years ago. Mr. Wizard recommended that a mash out was not necessary at the homebrew level. Pros need to have high efficiency to keep cost down. It doesn't do much at the homebrew level. Now that I use a HERMS setup I do mash out simply because I can so easily. I am already recirculating wort so I just change the temp setting on my PID and I am mashed out.
Matt Franklin
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Slappy Brewing North
On Tap:
American IPA
Strata Hazy IPA
Dr. Lee Orval
American Strong Ale
Friend of the Devil Belgian Golden Strong
Imperial Stout
Mash out or not
I used to mash out around 170F when I did single temp mashes in an attempt to control fermentability. A mash out generally helped keep my beers from drying out too much. In the absence of a mash out, I would routinely hit 80-85% attenuation. With a mash out, it was closer to 75%. I don't think the mash out did anything to improve my sparge efficiency.
I now use a stepped mash regimen for all my beers and no longer bother with a mash out. I start around 145F and leave it there for a set period to control fermentability via a Beta-Amylase rest. After 30-60 mins, I then ramp up to around 160F for an Alpha-Amylase rest until conversion is complete (i.e. subsequent refractometer readings are nearly identical). Under these conditions, a mash-out doesn't do much good since conversion is already completed and any residual Beta-Amylase enzymes were denatured during the Alpha-Amylase rest.
On Mon, Apr 15, 2013 at 4:49 PM, Steven P <brew-tech@crbeernuts.org (brew-tech@crbeernuts.org)> wrote:
I now use a stepped mash regimen for all my beers and no longer bother with a mash out. I start around 145F and leave it there for a set period to control fermentability via a Beta-Amylase rest. After 30-60 mins, I then ramp up to around 160F for an Alpha-Amylase rest until conversion is complete (i.e. subsequent refractometer readings are nearly identical). Under these conditions, a mash-out doesn't do much good since conversion is already completed and any residual Beta-Amylase enzymes were denatured during the Alpha-Amylase rest.
On Mon, Apr 15, 2013 at 4:49 PM, Steven P <brew-tech@crbeernuts.org (brew-tech@crbeernuts.org)> wrote:
Post generated using Mail2Forum (http://www.mail2forum.com)I mash out if I'm using a high percentage of adjuncts (wheat or rolled oats) to aid in lautering.
For all malt beers I haven't had seen a difference either way.
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