June 20, 2006
Most malted barleys these days are modified to the point where a simple infusion mash will work just fine(except for beers requiring a decoction mash like a dopplebock). However, adding wheat malt to the mix alters things somewhat, owing to wheat malt's extremely high protein content. You should therefore add a protein rest to mashes containing wheat malt. 30 minutes or so at 122F should be sufficient. This rest will break down the largest proteins, while leaving some of the smaller ones, which will contribute to head retention.
What, you want more details? Okay, here's an example mashing schedule for a wheat beer:
1) Add 1 quart plus 1 cup water around 127F to every pound of grain(all types) and stir with a paddle of some type. The temperature should level off around 122F. Keep at that temp for about 20-30 minutes by sticking the whole mess in an over on low, keeping a low flame under your mash kettle, or my tossing the whole mess into an insulated cooler for the required duration. This is called the protein rest.
2) Heat the mash up to between 150-155 degrees and hold there for 60-70 minutes. This is the sacharification rest, where the long branch-chain sugars get converted into smaller, fermentable sugars.
3) Mash out by bringing the temperature of the mash to 170F for about 5 minutes. This stopped the enzymatic conversion of the starches into fermentable sugars.
I'll stop there for now, as I have no desire to go into sparging and lautering.
Posted by: Robb Allen at June 22, 2006 10:22 AM (9tUNz)
Posted by: physics geek at June 22, 2006 10:24 PM (iNxob)
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