denny
January 7, 2014, 9:01pm
34
el_capitan:
A while ago I checked out “The Art of Stone Brewing” from our public library. It’s published by Stone and details the company history, including some recipes in the back. I was planning to do their Levitation Ale.
The recipes are written in a strange style, definitely not the regular homebrew recipe format. The oddest part was their recommended 10 MINUTE MASH.
I listened to the CYBI podcast on Levitation and that was not mentioned. So why would Stone be using a 10-minute mash? Is there something in the commercial-scale equipment that would account for this? I was thinking that maybe it takes a really long time to drain their big mash tuns, which technically extends the mashing period for longer.
Their smoked porter recipe called for a 10-minute mash too, although I went ahead and did my typical 60 min mash when I brewed it. Strange. Any ideas?
They mean they only do a 10 min. rest. But between the hours it takes for mash in and sparging, they’re at mash temperatures for the same amount of time as the rest of us.