Is mashing at 40C good practice? I would do it to avoid malt clumps in the Braumeister and not having to stir like crazy with lodo and all. I’d ramp up to 62 for a Hochkurz immediately.
I don’t think a 40C dough in hurts anything, and might even help, maybe. “They” say it helps the enzymes get into solution, etc. I dough in cool like that for my decoctions – get it all wet and then immediately yank the thick mash and bring it up to saccharification right away, rushing through the protein rest region as fast as humanly possible to avoid adverse effects from hanging out there for more than a couple minutes.
I have been meaning to try this next time I brew a beer that fills my cooler to the brim. Figured it would be good to mash thick and low to prevent balls, and then infuse for sacc. Just another thing I have been wanting to try.
If you do this in a cooler, you may find you have to use water that’s boiling or dang near boiling to get up to 150-ish F.
Yep. I think I could do 190° if I hangout on the higher end of the range.
There’s no doubt some software or mathematical formulae out there to help you determine the exact temperature.
35lbs of grain. Mash at 134° with 36qts at 146°, step to sacc with 16qts at 197°
Still close to boiling. Will likely need to pour small amounts for safety.
Underletting is a good alternative that helps avoid clumping.
Man, I certainly would not. Its going to take you right though a prime LOX band, not to mention other bands you don’t want/need. Underlet and dough in at 62c, is my advice.
I am hopeful that underletting will be sufficient with maybe a very easy swirl of the paddle after that.
I’ll need to give it a shot. Need another cam lock nipple first.
Can’t underlet or wouldn’t know how to. I have a Braumeister (German! ! ! ! ) which is a kind of electric biab…