mika
Lupulin Threshold Shift Victim
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Ok, so this is related to the article 'The science of step mashing' in the Jan-Feb 08 version of BYO Magazine.
I'll paraphrase the following a little (or maybe a lot);
Now that I've typed it out, it's starting to make a bit more sense. Still... I was under the impression that an acid rest was generally at 50degs which would seem to be at odds with what the article suggests.
To me the article didn't seem to discuss the pro's and con's of the different rests in enough depth, so I'm after some general discussion from those that have experimented with step mashing in these ranges and what they have experienced in regards to perhaps reduced body, head retention or whatever when using a rest in the Proteinase range, or the opposite.
Those who single infuse, or wish to point out that step mashing is defunct due to the highly modified malts now available, please feel free to jump to another thread.
I'll paraphrase the following a little (or maybe a lot);
The Protein Rest
44-59degs Celcius.
Two specific types of enzymes thought to be active in this range - proteinase and peptidase.
Proteinase works on longer chained proteins turning them into medium length chains. 55-58degs
Peptidase enzymes chop up the moderate to short chains and break them down to their component form. 45-53degs
High level of big proteins can lead to haze and instability.
However, Brewers do want medium length proteins as they are beneficial for a beers body and foam retention.
A 15-30minute hold in the proteinase range was thought to diminish haze, but not negatively impact foam or body.
Now that I've typed it out, it's starting to make a bit more sense. Still... I was under the impression that an acid rest was generally at 50degs which would seem to be at odds with what the article suggests.
To me the article didn't seem to discuss the pro's and con's of the different rests in enough depth, so I'm after some general discussion from those that have experimented with step mashing in these ranges and what they have experienced in regards to perhaps reduced body, head retention or whatever when using a rest in the Proteinase range, or the opposite.
Those who single infuse, or wish to point out that step mashing is defunct due to the highly modified malts now available, please feel free to jump to another thread.