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Posted 34 days ago.
Gordon Strong recommends 10 min @ 131, 30 min @ 145, and 30 min at 158 for "malty, but attenuated."
Posted 34 days ago.
More steps and a low initial sacch rest will get you the most fermentability. I have not had a problem getting full conversion at 145F single infusion and that results in a very fermentable wort.
You could also consider adding beano or amylase enzyme in the fermenter.
Posted 34 days ago.
Posted 34 days ago.
Posted 34 days ago.
I never heard that about amylase. One of the really popular recipes on HBT uses it. I wonder how that works out.
I think I know what this is for.
I would mash for a long time At low temp and just hope that does the job and then you can have beano as a backup option.
Posted 34 days ago.
Posted 34 days ago.
Can you split off a part of the grain bill, take a part of the Pale or pils malt and make a cold extract (30�°C). Mash in at 63�°C (30 - 45 min), step to 73�°C (20-30 min), ideally cool back to 63�°C and add the cold extract. You can add the cold extract at 73�°C.
Also make sure mash pH = 5.4, optimum temperature for limit dextrinase in malt is 60 - 63�°C (for the pure enzyme it is 50�°C)
Edit: literature on limit dextrinase
Posted 34 days ago.
Edited 34 days ago by ingoogni
Do a Herrmann-Verfahren mash schedule. It's somewhat similar to what ingoogni is describing. Basically, take 60-70% of your grist and do a long alpha amylase rest. You'll have a lot of maltose and alpha-dextrin. Allow the mash to cool down to under 113F and then add in the rest of the grist. This allows maltase to be active and break down all the maltose made in the first step into glucose. Now slowly ramp up to beta amylase rest range and let it sit there until you get a clean iodine test. You'll be left with a high load of glucose and maltose and just a smallish fraction of dextrins. I promise you, it will be highly fermentable.
Posted 34 days ago.
Posted 34 days ago.
Posted 34 days ago.
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Posted 34 days ago.
Edited 34 days ago by CentralCalBrewer
Posted 34 days ago.
Posted 34 days ago.