En pause i temperatur intervallet 37-45 gr hjælper hvis man har store mængder umaltede gryn (>25%). Det gør efter sigende masken(*) mindre gummiagtig.
Jvf. John Palmer: http://realbeer.com/jjpalmer/ch14.html "The other enzyme in this temperature regime is glucanase- part of the starch enzyme family, and is used to break up the beta glucans in (un)malted wheat, rye, oatmeal and unmalted barley. These glucan hemi-celluloses are responsible for the gumminess of dough and if not broken down will cause the mash to turn into a solid loaf ready for baking. Fortunately, the optimum temperature range for the beta glucanase enzyme is below that for the proteolytics. This allows the brewer to rest the mash at 98 -113°F for 20 minutes to break down the gums without affecting the proteins responsible for head retention and body. The use of this rest is only necessary for brewers incorporating a large amount (>25%) of unmalted or flaked wheat, rye or oatmeal in the mash. Sticky mashes and lauters from lesser amounts can usually be handled by increasing the temperature at lautering time (Mashout). See Chapter 17 - "Getting the Wort Out - Lautering" for further discussion" *) Hedder det "masken"? - hvad er det danske ord for "the mash"? -Christian -----Original Message----- From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of Søren Bonde Rasmussen Sent: 13. juli 2004 22:43 To: [email protected] Cc: [EMAIL PROTECTED]; [EMAIL PROTECTED] Subject: SV: [Brygforum] Mash Schedule Jeg kender ikke svaret på dit spørgsmål ang. de 90 grader, men undrer mig til gengæld også over de 35 grader i 10 minutter - hvad skal det gøre godt for? Er det ikke for lav en temperatur til at der sker noget som helst? Mvh. Søren _______________________________________________ Brygforum mailing list [email protected] http://www.haandbryg.dk/mailman/listinfo/brygforum To get off the list, send a blank mail to [EMAIL PROTECTED]
