Looking for advice here! I have a Morebeer 1550 brew sculpture and have yet to do a step mash with it. I would like to attempt with my next brew (a dark Belgian Strong ale.) I’m using a base of bohemian pilsner malt with several specialty malts and a bit of dark candi syrup. Any thoughts on a good mash schedule for this one?
I’m making a Rochefort clone this weekend and I’ll probably do a step mash. 145-147 for 30 min. and 158 for 60. I have doubts about the benefits of a step mash, but I still do them occasionally to see if I’m missing something.
de Clerk describes “typical” mashing schedule in Belgium as:
113-122 F (45-50C) for 30-45 minutes
144-145 F (62-63C) for 30-45 minutes
158 F (70C) for 30-45 minutes
167 F (75C) mashout for 10-15 minutes
In BLAM, Rochefort uses 135-145-165-172 temperature regimen.
I don’t like using such a low protein rest. The schedule I’ve been using for abbey styes is:
136 F for 10-15 minutes
146 F for 30 minutes
161 F for 30 minutes
172 F mashout for 10 minutes
I don’t like doing a p rest at all and I haven’t found it necessary for the style.
de Clerck (note spelling) probably wrote that over 50 years ago. Are the malts the same as then?
When I use a lot of continental pilsner malt, I like to do a rest at 131F for 10-15 minutes. I find it helps with clarity.
I generally do something like 131-144-158-168 when I want something well-attenuated but still having body. Seems similar enough to the ones just proposed that I’d call them the same. They work.
With similar rest times as above? 131 for 10-15 minutes and then 30 or so minutes for the next two and 10 minute mashout?
Yeah. The first rest shouldn’t be too long; you don’t want to over-do it. The second rest is where most of the conversion takes place so give that time (look at it to see how it’s going); 30-60 minutes is typical, I think. I usually do 15-30 minutes at 158 (it’s a slower conversion, but it depends on how much body you want). The last one is really just a mashout, so it doesn’t matter how long it takes; 10-15 minutes is fine. Long enough for you to be able to start your vorlauf.
Can I get a big AMEN for Brother Gordon? AMEN!!!
Thanks Gordon. I’m interested in trying this when I’m using continental malts. I may be brewing up a BoPils this weekend however I think I’ll need to wait a bit on step mashing since I just got a new kettle and need to settle out my brewing process again before I introduce anything else new.
Thanks for the info guys! I’m about to try this now. Will post later and update on how it goes.