What Mashing Schedule Do Aussie Brewers Use?

[Bribie G]

There's been endless discussion about what malts, how much sugaz, what hops or lack of them, what yeasts and fermenting regimes are used by the mainstream commercials.

However there doesn't seem to be much information about what mashing regimes. So for the likes of XXXX or Carlton Draught is it a single infusion? stepped infusion? Do they do a protein rest?
Would be interested to find out. I'm thinking of doing the XXXX tour to see if I can glean anything there.

If my Cluster bush produces anything this year I'm thinking of going for the Gold h34r:

 

[dkaos]

There's been endless discussion about what malts, how much sugaz, what hops or lack of them, what yeasts and fermenting regimes are used by the mainstream commercials.

However there doesn't seem to be much information about what mashing regimes. So for the likes of XXXX or Carlton Draught is it a single infusion? stepped infusion? Do they do a protein rest?
Would be interested to find out. I'm thinking of doing the XXXX tour to see if I can glean anything there.

If my Cluster bush produces anything this year I'm thinking of going for the Gold h34r:

Nice thought Bribie G, I wouldn't waste a whole batch on Gold though. Maybe an experimental 5L

 

[marksfish]

There's been endless discussion about what malts, how much sugaz, what hops or lack of them, what yeasts and fermenting regimes are used by the mainstream commercials.

However there doesn't seem to be much information about what mashing regimes. So for the likes of XXXX or Carlton Draught is it a single infusion? stepped infusion? Do they do a protein rest?
Would be interested to find out. I'm thinking of doing the XXXX tour to see if I can glean anything there.

If my Cluster bush produces anything this year I'm thinking of going for the Gold h34r:

where is thirsty when you need him

 

[raven19]

Single infusion likely, based on batch size to step mash - the time to step up the mash, and cost would be prohibitive.

 

[Aus_Rider_22]

I would assume single in the least amount of time.

Simply because of profit. If they really were worried about altering the flavour in the mash they could probably achieve this with different malts which would be cheaper than moving from single infusion.

I really don't know but it will be interesting to read everyone's thoughts.

 

[the_new_darren]

Probably about 25 minutes at 72C I would imagine

cheers

the_new_darren

 

[Thirsty Boy]

I'm not really able to give details of times and temps, but lets put it this way. The mash tuns at work have steam jackets & they're not there for decoration.

 

[DJR]

I'd say step mash for efficiency and being able to adjust the mash schedule slightly for variations in malt spec.

E.g. somewhat poor quality harvest (drought etc), higher protein at less modification, probably needs a protein rest, it'd be a problem if they couldn't do that in the brewhouse (although the malthouses do a lot of that anyway)

I remember at one point Boags was doing decoctions - I don't think so anymore

 

[drew9242]

Could you get a good efficency with just an infusion mash? I would guess they would use a step mash to get the last bit out of those little grains. Would be a big factor to the cost in a big brewrey.

 

[raven19]

Keep in mind (most) of the big boys pulverise the mash and squeeze every last drop out of it to maximise their efficiency, every extra % in efficiency would help their bottom line.