Mr. No-Tip
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So there's been a bit of a discussion around step mashing on the Canberra Brewers forum and I mentioned that I mash in at 38.
Someone asked why and I realised I didn't know why. My Braumeister default recipe schedule was set to mash in at 38. I just took a look at the manual - screenshots show mashing in at 38.
While the BM guys go into some details about acid, protein, 'sugar' rests and so on, they don't go into any detail about why to mash in at 38.
Is there any scientific basis to doing this, or am I just wasting 1 degree/min ramping up to a real mash temp?
Someone asked why and I realised I didn't know why. My Braumeister default recipe schedule was set to mash in at 38. I just took a look at the manual - screenshots show mashing in at 38.
While the BM guys go into some details about acid, protein, 'sugar' rests and so on, they don't go into any detail about why to mash in at 38.
Is there any scientific basis to doing this, or am I just wasting 1 degree/min ramping up to a real mash temp?