On Tue, Jul 13, 2004 at 06:25:43PM +0200, Nils-Erik Hansen wrote: > Jeg er faldet over følgende mash schedule i en opskrift: > > 35 grader i 10 minutter > 65-70 grader i 80 minutter > 90 grader i 60 minutter > > Det er sidste trin jeg ikke helt kan forstå. Risikerer man ikke, at > man kun frigør enzymer ved denne temperatur, og stort set intet > sukker. Jeg bliver i tvivl fordi jeg íkke har set denne metode andre > steder.
The last step sounds a bit on the warm side for my taste. Then again, many commercial breweries use more complex mash schedules, because they have to press the last percent out of their efficiency, to produce as much alcohol-bubble-water for as low cost as possible, never mind the taste... And to keep their all-important consistency. Whereas we can easily afford to add another 10% of malt any time we like, and get a beer with a bit more malt taste in it... So, unless the bio-chemists here come up with a good explanation why this would be a good idea, I will mash with my old system, sixty-odd degrees for three to five quarters, and sparge as warm as it happens to get on my setup. It will be beer anyway! -H -- Heikki Levanto "In Murphy We Turst" heikki (at) lsd (dot) dk
