Hi, just been reading a book on brewing and it says something along the lines of when mashing, the temp of water is around 45C for around 30 mins then the wort is drawn off and water added to the mash and heated to around 65C then the temp is increased again to around 75C. The reason it gave was due to certain protien/starch's (large and small) are released at these temps.
Anyone know of this?
I'm going AG soon so I'm trying to get everything fixed in my head re. temps/water/grain quantities etc. etc.
I'll dig the book out again and quote if anyone needs the full info.
Cheers,
Steve.
Mash temp question
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nobby
Read the Technique link on this site its quite helpful
http://www.jimsbeerkit.co.uk/brewing_techniques.htm
99.9% of AG brewers on here use a single stage mash. Thats at a temp of around 66-67c. This involves heating your water to 72-74c and when you mix with the colder grains will settle to 66-67c. Dont forget to pre-heat your mash tun first. I heat my water to about 78c add it to my mash tun and wait till its cooled to 74c.
http://www.jimsbeerkit.co.uk/brewing_techniques.htm
99.9% of AG brewers on here use a single stage mash. Thats at a temp of around 66-67c. This involves heating your water to 72-74c and when you mix with the colder grains will settle to 66-67c. Dont forget to pre-heat your mash tun first. I heat my water to about 78c add it to my mash tun and wait till its cooled to 74c.
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bandit