That’s what I’m thinking, Paul.
There are way too many 0’s in that table to take it as authoritative and complete. 0 Protein, 0 Diastatic Power raise suspicion. That says it should not convert, but it does.
I agree but haven’t got time at work to find a better report.
Paul
Guys i brew BIAB style and usually mash at 152 for 90 min. Do i need to jack up the temp? m still learning!
No - British Malts are malted to work in a single infusion in the 149 to 152 - ish range. You are then in what is called the brewer’s window, where both Alpha and Beta are working (if there are Alpha and Beta - I kid).
Maybe this is why some people mash hop? Get your alpha and beta from the hops?
Enzymes (malt) v. Acids (hops). Sorry if I am being obtuse and unable to detect your humor.
I forgive you
And I forgive Jim!!
This thread is getting dangerously warm n fuzzy
I love MO and use a lot of it. I brew a lot of English style ales and its perfect for that.
I have to agree that it’s style dependent, though. Experimentation is great, but I wouldn’t use it to replace Pils malt. I also don’t think I’d use it if I was going for an American ale, but it could work.
Warm and fuzzy = mold.
Looks like what I said is controverisal. I’ll see if I can find a cite for what I said.
So I misstated the info, but what I said is somewhat correct. From Lewis and Young’s Brewing textbook on p. 183 and table 10-1: UK Pale ale typically has has non-detectable levels of dextrinizing units, which is largely a measure of alpha-amylase.
That is interesting, I had to go and get my copy of Lewis and read that section. I wonder what some of today’s UK malts would measure at.
That also makes me wonder about the homebrewers that mash MO at 158F for more body. I need to read chapter 10 again, and Chapter 13 - I got bogged down at chapter 11.
Boy, this thread got my attention. I brewed a porter 11 days ago with Maris Otter comprising 78% of the grain bill. I mashed at 158F because I wanted more body. I’m using WY 1028 and it’s been sitting at 19C the whole time, which should attenuate at about 75% on average. My OG was 1.059, and I drew a sample just which measured to 1.022, or about 62%.
It’s going to be interesting to see how this finishes. It never occurred to me that MO would be any different than Yankee 2 row except for the taste. Still so much to learn…
Beta-amylase in a mash is destroyed by heat before alpha-amylase. It is odd to me that MO would have little to no apha-amylase but have fair amounts of beta. This oddity is the source of error in my earlier statement. Mashing MO at 158 would seem to be a recipe for disaster since beta is destroyed so quickly at that temp (at least in dilute mashes).
I love MO in my English ales. I just brewed an English IPA this weekend with the recipe below. It’s gone from 1.058 to 1.011 in 4 days at 64F using S-04. No problem with beta fed attenuation here. Dry hopping and going on nitro this weekend.
20lbs Maris Otter
1lb 8oz Wheat
1lb Biscuit
1lb C-40
8oz C-120
3oz Challenger @ 60mins
8oz Fuggle @ 0mins
4oz EKG @ DH
Safale S-04
Mash @ 149 for 90 mins
1.058 OG
1.011 FG
50 IBUs
Exactly what I was alluding to. If you look at the historic recipes that Ron Pattinson has published, there is often some NA malt in there too. That would help conversion.