It’s not so much the step mash process as the temps chosen for the steps
That makes sense. So would the 149x15 + 156x30 work well with a more highly-modified malt like the ones I have right now? I also assume Goose is using this method specifically for Helles since that’s the main topic here. Thanks Denny.
My experience is yes, it does. I often do step mash at 145-148 to 158. You just want to avoid the protein rest range.
Where are you planning to go in general, and which towns in Germany? I can write a little about what I know.
im aiming to hit bamberg for beer, spezial and well… schlenkerla.
then going west of ansbach for a bit for ancestral reasons, yes i know its the middle of nowhere.
other than the usuals in southern germany i think
That is very appreciated Jeff!
After England and Belgium the first stop in Germany will be Cologne. Also want to visit Andechs in Bavaria. Weihenstephan in Freising. Bamberg and then the Octoberfest in Munich. As my logistics coalesce Im sure there will be other breweries that I want to visit.
Thanks again, cheers!!
I use Wyermann Pilsner malt and 5% Durst Light Munich malt in my Helles and like the results. I have seen no issues with body or head retention in the beer with this process. I also agree with Denny that the protein rest is not necessary. I did a three step mash with a protein rest once and didn’t think it did anything wonderful to the beer. So I took that rest out.
You guys have me now jonesing to make my Helles again. Maybe this fall when I get caught up on all of the others that are on the list.
I’ll work on a little blurb in “Beer Travel” section.
Let me know about the England and Belgium part too. I’ve spent considerable time in both.
The protein rest is somewhere around 130°F, correct? I might try this 149x15 + 156x30 mash on a helles and see what it does. I typically just do a 150x60. I also like your 95/5 pilsner + munich light. I have some Wyeast 2124 on the way and I might try this recipe along with this mash schedule on it. Thanks Goose.
Look at the Hochkurz section on Kai’s write up. I’ve added a rest at 162F for head formation and retention.
That’s the high end IIRC. 121 is the traditional temp.
I do something similar but much less sophisticated and controlled with most all of my brews.
I heat my strike liquor to my α-amylase rest temp in the kettle then underlet the MLT. Because the grain is room temp, this usually lands my mash in the neighborhood of 140°F +/- a few degrees for a β-amylase style rest. This lower temp does a cpl things: it helps reduce/eliminate dough balls and gets me some β-amylase focus.
Then, I set the clock for 1 hr, set the PID SV temp to mash temp, and it begins heating to my saccharification (combined β-amylase and α-amylase rest) — usually ~150-154°F or so. It usually takes 10-15 minutes or so to hit the α temp.
After the hour mash, I set the PID SV to 168°F to heat to mash out, and set the clock for 30 min which is probably overkill. This is when I cap the mash with dark grains if the recipe requires.
This is were 7.5 gal 154°F strike liquor landed after it was added to 6 lb Pale and 1 lb flaked barley today. Right at 140°F-ish:
Disclaimer: Any comment I add is simply the way I brew beer. I am not paid or sponsored by anyone. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV
most of my lagers get a 148-157-162-175 mash schedule. 45 minutes at the beta and alpha rests, 15 minutes at the 162-175 rest. I do single vessel BIAB and the 175 rest seems to really help me get clear wort
Typical temperature of the protein rests can vary, but I believe the lower 120’s is correct. The likelihood of any protein enzymes surviving the malting process is pretty low, there might be a little more in under-modified malt.
The more likely enzyme that still remains in any amount is beta glucanase. Both are important, but there not much proteolysis taking place in the mash without some form of protease in sufficient quantities. That’s why people who try a protein rest often say it doesn’t seem to do much to the beer. The beta glucanase enzyme is still active up to 130F, more of that enzyme survives the malting process than protease. If a rest is preformed at 120-130F, it’s likely the mash will flow a little better due to the breaking down of beta glucan.
I skip the lower rests because it’s mostly a waste of time. I do add some exogenous beta glucanase that can survive to mashout temperatures to help with the mash flow.
that reminds me of my explanation of why i got personally very disappointing head retention and body when i attempted to do a hochkurz fancy pantsy mash following kai’s page. you need to choose which malts you do this with carefully. i know what to expect from a single infusion and i find it just so much easier and foolproof than various rests. i guess the point is these rests are not easy to plan out because hitting those exact-enough temps can be a challenge unless youre pretty experienced and have a good system, and the results are going to vary anyway based on the malt.
not saying under the most ideal circumstances it wont make better beer, but this is probably one of the last things in the many steps at crafting an improved version of a beer.
I don’t have a direct-fired MT so this is all true for me too. I would have to heat my strike water and then add X amount of it to get to 149° which would be relatively easy to do but then wait 15 minutes and in that time heat the remaining water to around 160 (ish) and add it with the hope that I would end up around 156° for the rest of the mash time. I could slightly adjust with boiling water or ice but on my old-school system these various rest temps are a challenge which is why I rarely attempt them unless they’re simple.
Reading thru all the posts, this seems a lot more complicated than I thought. And honestly, with my rudimentary brewing process is probably way over my head to do. I will keep an eye on it, but this might be a bit advanced for my knowledge. Rock On!!!
It’s only as complicated as you want to make it.
A one step infusion mash will work just fine.