It’s an extremely simple and very elegant way of determining if you have issues.
Does any of this help determine FG?
Well, the fermentability of the wort is set by the β rests in particular so yes it does. Although the only way to accurately determine final gravity is a FFT. I do one for every batch.
I spent the day yesterday with a German guy trained in brewing in Germany. He said he thinks that at least 90% of the time there’s no need for mash steps. Found that interesting.
That is interesting. I wonder why they do it if not required. Seems that would waste resources which Germans are violently against.
A step mash is not NEEDED to convert starch to sugar. Especially for any style that is not made with it normally(American and UK). I think the key is context here.
However in the context of a step mash being superior for extract (energy and resources), and achieving the tell tale German attributes, I would put money on ANY German brewer vehemently agreeing. Hence, why they all do it.
In this case you would lose that bet. He makes both German and American styles. They are both great and have won some fairly big awards.
I don’t think this is a flavor debate Denny. Merely extract.
No side by side experiments or blind triangle tests here, but I think I’ve achieved a better quality foam by utilizing a hochkurz mash… something about that extended 160° rest maybe. I’ve always had decent foam, but this stuff just wants to hang around and cling to the glass. Also, I’m not using carapils or carafoam… finding this result even with all pilsner malt beers. YMMV.
“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
And I wasn’t discounting that. The point is that he doesn’t feel he gains anything by a step mash.
I’d be curious to hear his mash schedule. I think that would shed more light on his thoughts and decisions.
I’ll see if I can find out. He’s in Chile but uses a traditional German type of system.