Every Brewing Mash Rest (Steps) And What They Do - Temperatures in All Grain Brewing
Vložit
- čas přidán 31. 01. 2020
- While we're on the subjects of grains we might as well start talking about what all you can get from your grains! From single-infusion mashes where you're trying to balance Alpha and Beta Amylase, to step mashing where you aim for increased acid content, protein break-down, or just higher efficiency!
Find us on Social Media!
/ genusbrewing
/ nuhomebrew
(Affiliate Links)
We can do step mashes on these systems:
Mash n Boil
geni.us/QAMW (Amazon)
Grainfather:
geni.us/aKviYL (Amazon)
Grainfather Connect:
geni.us/f8gRAB (Amazon)
Robobrew V3
geni.us/cRKsR (Amazon)
Clawhammer:
geni.us/hXiP (Amazon) - Jak na to + styl
Great video guys. Hey you used Celsius temps a couple of times and that is extremely helpful for me. I wish you could do more of that. Don’t worry about the pounds in gallons this is easier to deal with later but when you’re going through these explanations know right away what the C temps are is great. Just feedback from one of your international followers. Thank you.
We're getting better at it! We definitely are trying to learn to include both.
Genus Brewing you’re doing great. Keep up the great videos.
Yeah second that one, even in post just adding the text to the screen is super helpful!
please also post peter's more complicated story, very interested. And please put Celcius with the temperatures too please :)
I tried to add C temps to most of the overlays, but I agree we can work on mentioning them verbally. Since we roll through these vids off the top of our heads a lot we often just forget to learn the Celcius conversions first so we can mention them both.
We'll try to get both temps next time!
@Tim's Home Brewing me too
@@GenusBrewing Thanks for the reply! I saw you have celcius on some spaces. Alreay thanks for those. I still think you make awesome videos and you know what you're talking about.
I work in a brewery rooted in the 80's and we do very old fashioned mashing. Starting at 36, then 45, then 52, 62, 68, 73 and then mashing out at 78 (that's all celcius ofcourse :D). When i brew at home I more often than not do a one step mash at around 69 degrees celcius. I've not found many differences in either body, sweetness or foam stability. I was very excited to see your video about this topic because i know you guys know your stuff. That's why I'm also very interested in Peter's 'bluuhhh' (complicated) story to get more to the bottom of this.
Cheers and please keep making awesome videos!
I love what you're doing! Thank you for this. I will be watching and sharing these videos.
Cheers! We appreciate it!
Fantastic content, as always guys! I'm loving this series, it provides a good refresher on loads of the important basics, and I have also learned something new during each one. Keep up the great work, really looking forward to the video on mash systems if you decide to do that!. Cheers!
Cheers! We appreciate you watching and commenting!
Thanks for all the videos you guys make. I like the no sparge method so my strike water temp is low initially, then I just keep adding more hot liquor to hit my desired rest temps until I reach my full volume.
Super informative! great job guys! I'm a visual person so seeing graphs and pictures helps me understand what it is yall are explaining.
Recently came across your content and loving it guys! Just so much info to digest and keep reading about. Keep it up!
Thanks for watching!
just wanna say thanks to you guys for the knowledge bomb as an avid homebrewer down in Indonesia man. Bigger than beer!
Cheers! Love the global support :)
I would love some all out technical videos too. Maybe a parallel series that goes in depth, also from a commercial perspective.
Viva la beer
Sounds like a lot of people are interested in that! Logan and I will probably just need to try to break it down so it's still entertaining!
@@GenusBrewing I am sure what ever you do will be amasing.
Cheers from Denmark :D
It's fun watching you guys grow and learn more and more about the science of making beer. However, lets not make it too complicated 😀
Great video chaps, thanks
would love to see more videos talking about specific flavors that can be developed from mash teks
Had to stop the video at the graphic to write down all that good information!
You didn't say much about how long the lower temperature steps should be - any thoughts would be gratefully received.
I tried a ridiculously complicated step mash last year, and wasn't convinced it improved anything. Next time it'll be just 45ºC and 65ºC steps for a nice light beer.
I love your videos and watch them religiously.
This video would be infinitely better if spoken in both Fahrenheit and Celsius.
I guess we probably aren’t your target demographic, but the other 98% of the planet uses metric units.
Cheers, keep up the great work!
We'll work on it! That's very common feedback - and we should have started earlier. Gotta break the habit of only thinking in Fahrenheit!
Not to knock whatever part of the planet you inhabit, or your lovely country, I don’t want Celsius at all. We tried going metric almost 50 years ago, and I would have been fine with it, but we caved and went back. I’m too old to change now. I remember in school the effort and toil put into it. Unless you’re in a technical career such as medicine or maybe engineering...? , no one here uses the metric system and I certain don’t want to. Although I feel a kinship with you cuz we both brew, I don’t give a single shit about ever going metric. However, I still send you love and good wishes!
@@DontStopBrent the Internet, or World Wide Web, is a global platform. Likewise, youtube content is global. The Earth has a population of 7.046 billion, 95%% of the world uses the metric system.
I’m asking that both figures be used when discussing approximate measurements, I don’t know how or why this offends you, nor do I care to be told.
Excelente info ❤
Big fan of the “good eats/Alton brown” break down of brewing
Great vid, usually herms coils are in the HLT so you are recirculating your wort through the herms coil that is submerged in hot water to keep your wort at the right mash temps, that way your wort never contacts a heating element directly, and never has a risk of scorching. Not sure I've ever seen someone use a herms in the mash tun and ran hot water through the coil to heat the mash, but I guess that is what you were referring to. Different perspectives on how a herms operates I guess?
Yep! I worded that super weird. We actually do run hot water through a heat exchanger in our mash to mimic the effect of a jacketed mash tun on the commercial scale, but it's definitely not a proper HERMS :p
I'll make sure to clarify that when we talk about ways to step mash :)
Fellas Could you talk about and possibly demonstrate a Herrmann mash method, where the mash is split in order to increase the amount of glucose in the wort for enhance banana aroma in hefeweizen beers?
Out of curiosity, for a recirculating mash setup (grainfather/foundry/etc.), when would you start your timer for subsequent rests? When the liquid gets to the rest temp. or the grain bed gets to the rest temp? In my experience it takes a significant amount of time for both to reach equilibrium. Great video!
Cheers! I usually go by grain bed temp, or split the difference between though. Going a bit longer in a protein or Sacch rest should change the beer much though.
How does step mashing affect the overall mash time for a brew? Do you add the transition time between steps to your calculation?
I know this is probably a stupid quesstion, but what would happen if you simply mashed in at your lower target and slowly increased the temperature throughout the mash time? You would certainly hit all the important points in your mash steps.
should a homebrewer making a simple good tasting beer be more concerned with alpha and beta amylase? are those the ones that control how much body and flavor and sweetness you will get? so what is the rule of thumb about your waters ph? can this be controlled by using citric acid or will this possibly affect the taste too? then how long should each resting period be 1 or 1.5 hr? should we start at 140deg F for the beta for 1.5hr then move up to 150dgF for another 1.5hr for the alpha? can we first have a simmering or boil temp for the unmalted grains towards a gelatinous phase to extract as much body and flavor and then lower the temp accordingly to add the malted grain and start the mashing periods?
Do you guys use both a beta amylase rest and an alpha amylase rest to get the most out of each enzyme? If so how much time for each?
I was hoping to see a example of step mash schedules for different kinds of beers. I am uber low tech small 2.5G batches... a canning pot biab... with a Inkbird and a hot plate.... so feel free to beer nerd out!
Yoo, "I'm super good at videos." had me rolling.
I would appreciate the more in depth version of this
I leave my mash overnight to get better extraction, is that bad idea? Will that extract tanins?
so mash about 109' rest, 125' rest, 151' rest, sparge at 170'. how long are these rests and should the grains be submerged under HLT water?
I don't make sparge i use all the water I need, I don't do mash out because I make when i boil whit the hopes and I don't do protein rest because happens when i boil. If I am right please coment
So what about BIAB full volume infusion mashes. Do the techniques change or are the results different?
With full volume mashes there are a couple of factors at play - one is the mash pH which will be higher in a full volume mash - so that has to be accounted for. As a general rule though, you should spend slightly longer in a full volume mash than at a 1.25qt/lb mash
I always mash to completion, LOL!
There's a reason I have 3 kids ;)
Cheers guys, I enjoy these more technical videos.
Just wondering how long would each rest last or is there a way to find the time to complete a rest, given a certain temp? And is there an ideal combo of rests for different styles?
This one can get a bit complicated since I change based on what I want in my final beer, but as an average I go with:
Acid Rest - 15-20min @109F (I don't always do an Acid Rest)
Protein Rest - 30-40min @130F
Sacch Rest - 60+ minutes @148F
Mash Out - @ 165ish
How long would you mash for each of the steps?
What I usually go with is:
Acid Rest - 15-20min
Protein Rest - 30-40min
Sacch Rest - 60+ minutes
Brilliant incredibly useful stuff! Take the ball gag off Peter the Nerd, we can take it.
Cheers! I think we'll try to break that into multiple videos so it doesn't feel like a lecture!
How much time should you spend at each rest point when doing the mash rest
3 months :]
Slightly less than 3 months
What I usually go with is:
Acid Rest - 15-20min
Protein Rest - 30-40min
Sacch Rest - 60+ minutes
There are also times I do an overnight mash and use a system that allows me to slowly rise through the different steps.
Holy sheet
What time is the Live Stream on Sunday??
8:45am pst for this week! We'll prolly keep it there for a couple weeks and try to get feed back on what time works best for everyone.
@@GenusBrewing Works for me. 10:45 am, I will have my morning drink with you guys.
So, what happens when you mash at a particular temp, like 154 and for whatever reason, you lose 5-6 degrees and you DO NOT have a way to recirculate or easily add heat? How does it affect what you get? How about the reverse? You mash in and temps drop 10 degrees, so you compensate by adding hot water and you overshoot to 158-160 but you don't catch it until 8-12 minutes mashing has occurred (nearly half of the time the bulk of mashing is effective). Is one situation worse?
So at 154 B amylase degredation isn't too bad, but stir vigorously to try to get that temp down just a touch. If I way undershoot, i'll generally give it 30-45 minutes at the lower temp (143ish lets say) and then run out some wort, boil it, and add it back to try to hit a higher mash temp.
At 158-160 B amylase degredation is really fast so you can expect a thicker beer. Best practice at that temperature is to stir intermittently and plan on a longer mash time.
Yes to that Genus Brewing. Also, I have used decoction mashes to raise the temp in a cooler setup. Basically take a gallon of the mash/wort mixture out of the tun and put it in a stock pot. Bring it to 152° F and hold for 15 minutes for the sach rest. Then bring it to a boil and add it back to the tun. I’ve found that it takes a medium gravity beer from 142° to 152°. An extra bit of beta amylase rest won’t hurt much while the decoction is cooking. Just don’t boil it for too long: could make some funky/astringent flavors.
@@GenusBrewing OK, Well, it's good to know that my instincts are right...that's what I usually do, THANKS...always learn good stuff from you!
@@JoeGraves24 Sounds good - I am doing BIAB single vessel, so my system (and therefore what I can do) is somewhat limited. I have been using a sous vide probe to maintain mashes, but I need to add recirculation to eliminate hot spots...of course, if I do this, I've basically built a DIY robobrew.
@@JoeGraves24 Thanks much. I do BIAB single vessel and I've been experimenting with a sous vide probe to manage temps, but I've found that I really need reciculation to manage hot spots. If I add that, I've built a DIY robobrew. Roger on the "don't boil it too long or you get funky flavors"...been there, done that!
Can we get the nerdy version, too?
We'll probably have to break that down into multiple videos so it doesn't feel like a lecture!
HOORAY SCIENCE!! Great vid. Tell me how, but also tell me WHY (at least for me). Cause hey, I'm a scientist, man.
There’s a typo in the chart, it’s says beta amylase gives long chains. Sorry I know I’m too anal about picking mistakes :P Btw I would love to see the other complicated/detailed version of the video. Any chance of uploading that also? Thank you guys for this video
What we'll probably try to do is break it down in to more focused shorter videos so that each step is covered rather than trying to run it into one video. Trying to pace so as not to be too long and still be informative can sometimes make the video muddled :p
@@GenusBrewing Haha brlliant... all the rests broken down in detailed versions.. I'm a sucker for details.. cheers
Did you just say you run boiling water through an exchanger in the mash?
Yep! I worded that super weird (not a proper HERMS) but that is actually something we do to mimic the effect of a jacketed mash tun you'd see on the commercial scale.
Genus Brewing right on! Do you mechanically agitate the grain bed (similar to a mash rake) while using the herms variation you describe? Also- what are your thoughts on infusing the mash with steam instead of just recirculating (near) boiling water? I imagine it would be much more energy efficient. You’d have to calculate for the thinning of the mash as the steam condenses - though I’d be willing to bet the additional water would be negligible
How about a filtering episode for us 5-10 gallon guys?
Might be in our cards in the near future - currently we use a 10" Housing for our smaller batches, but I've been thinking of getting a plate filter just so I can step down in size without multiple housings or transfers.
how much would a full can of 4077th mash beer cost anyone know?
4:00 The Tea Bag Tag Is That Just For SHOW. LOL
Right!
And I thought Music Theory was hard to understand
That was still nerdy, need better info about Bata acids and what all that other stuff!
Reiterated mash....???
Great video guys. BUT Americans are the ONLY people in the entire WORLD who use the ridiculous IMPERIAL standard! It's 2020 and the metric system has been in place since 1791!
Please guys!
I blame my schooling! We'll try to include both in future vids.
Give an inch and they'll take a mile! (I wanted to find a joke to work that in but my brain is broken...)
@@GenusBrewing yeah just use metric. Imperial doesn't even make any sense. Water boils at 100°c...
If you're old enough to drink, you're old enough to figure it out.
@@wanderer4125 beat it beatnik
Funny thing is that the metric system has been adopted in the states since the 1950’s! Celsius is far superior and easier to understand (as is the metric system in general). But, we do love our imperial numbers…