Single Decoction?

[Mad Scientist]

Iwas think, that on the next go round, I'd mash in real, real cool...say strike water at 130F, so that I get a beta glucan rest, then grab 1 to 2 gallons of grain, and perform a single decoction to bring the mash up to beta enzyme range. Comments? Suggestions?

[mookow]

Originally posted by Boerne Brew
Iwas think, that on the next go round, I'd mash in real, real cool...say strike water at 130F, so that I get a beta glucan rest, then grab 1 to 2 gallons of grain, and perform a single decoction to bring the mash up to beta enzyme range. Comments? Suggestions?

What type of beer are you trying to make?

[Mad Scientist]

The El Pesador amber....kind of an odd brew...tasty though...

[BrewDog]

Boerne-

I'm unfamiliar with that one. What's gummy in the recipe that you need to break up?

A Beta Glucan rest is lower temp - 95F to 113F.

Palmer has a great table (http://www.howtobrew.com/section3/chapter14-1.html) that shows the pH & temp ranges for using the various enzymes.

HTH-

[Mad Scientist]

Thanks, just trying to figure out ways to do this without five star....I was thinking I might get better extraction...and maybe a bit richer flavor...

[monomer]

That table is only for a general reference in trying to outline the approximate ranges in which various enzymes are working at/near max (with reasonable 'survival' times)... however I would say that a 'protein' rest in the range or 129F-133F for 15 or 20 minutes would be perfectly fine, especially for a thinner and clearer beer... any lower temp for any longer time period will definitely affect your head/foam stability and mouthfeel adversely unless you are planning on using a bit of wheat or poorly modified malt.

And you can decoct twice if you wish... once with a very thick grist to obtain conversion (also to gain a little on efficiency) and the second decoction of pure liquid to mash-out (to add some melanoidin color, flavor, smoothness).


Good Luck...
________
Bmw ohv v8 engine (http://www.bmw-tech.org/wiki/BMW_OHV_V8_engine)

[Vienna Lager]

B Brew: Chuck that 5 star stuff, its' got you going around in circles, chasing your tail. Go back to the way you use to brew and you will be fine.

[toneyc]

Yeah, the stuff works great for me here in Austin, but it sounds like your water is ok and 5.2 isn't doing you any good. Ditch it and brew on, Bruddah!

:)
Toney.

[Mad Scientist]

I use R.O. water out of the machine at the store.....the water here in Midland is just plain awful...I miss the hill country hard water, it always tasted good to me.

At any rate, it will go on the shelf for the time being, but I'll give it a shot again in the future.