lonte
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I attempted a Reiterated Mash last night with the following Mash Schedules and I'm curious what folks think of my logic. The aim is to get a pretty fermentable wort to avoid too much cloying sweetness in the final beer.
The alternate option is to complete both mashes at 65*C to get the desired fermentability but at the cost of an additional hour of brew day. Does my short-cut make sense? Could the first mash go higher, 69-70*C maybe?
- I mashed the first 5kg of grain at 68*C for 30 minutes, no mashout. My theory here is to save time and at the higher temp, the mash will complete quicker.
- The second mash of 5kg grain at 65*C for 90 minutes, mashout at 76*C for 10 minutes. This mash, of course, uses the wort from the first mash as strike water.
The alternate option is to complete both mashes at 65*C to get the desired fermentability but at the cost of an additional hour of brew day. Does my short-cut make sense? Could the first mash go higher, 69-70*C maybe?