A couple of mash questions

[rich]

Hey Guys,

Going on my fifth mash, have been getting smoother with my techniques, and all seems to be working well. A couple of questions have popped up though. Admittedly, I have learned most of mashing from info available online, so I don't know if the questions are obvious.
First, I've heard the terms "mash in" and "mash out". I am assuming it is referring to the temperature to start and finish a mash at, but I don't know for sure. In terms of "mash out" I've seen advice for mashing out at 165 degrees f. Does this mean to raise the temp of the mash to that point, before beginning sparging? Usually my sparge water is 170 degrees, and the last batch I raised the mash temp to 165, but wasn't sure if that was best, or even advisable.

Also, I had an IPA tasted by a professional brewer and the feedback that I got was that the brew tasted more alcoholic than it actually was. This brewer identified this higher alcohol presence from fusal alcohols released by too hot of a fermentation. He advised to avoid pitching yeast at 72 to 74 degrees f, but to pitch at more along the lines of 60 degrees f. This advice is totally contrary to just about all homebrew advice that I've read anywhere, and so I was wondering if anyone has ever heard anything along these lines, or follow the same patterns.

Lastly, I was wondering if anyone knew of a book specifically dedicated to Mashing. Again, my system is working well. It seems like just an investment in more time, but generally, pretty comprehensive. But I keep thinking that there is tons more to learn, and more techniques and methods to apply so as to gain more control over the end results. If anyone knows of any books that go further in depth, I'd be curious.

Thanks. Happy Brewing.

Rich

[brewmonkey]

Mash out is pretty much what you are thinking. You raise the temp of the mash to between 168-172F to stop the enzymatic activity and then begin to sparge. Once at mash out temp, hold it for 10 minutes before starting the sparge. This temp will also decrease the viscosity of the wort which will allow for a smoother lauter and ensure that you are getting the most from your mash. Your sparge temp is good to go at 170F.


A lot of the information that I have run across for homebrewers while not incorrect is not how we handle it in the breweries. But different methods do not automatically mean someone is wrong in their process. However, I will disagree with him that 72F is to warm to pitch at and say that it is ideal to pitch at but not to ferment at. Pitching at a warmer temp will help decrease lag time, but fermentation should be conducted at a lower temp. 68F is the benchmark for most ales and as you start to increase the temp you will see an increase in the production of fusel oils (higher alcohols). With time however they should condition out. Higher alcohols will leave a beer with a warmth that is not pleasing and detracts from the drinkability. My preferred method is to pitch at 72F and bring the temp down to 68 over the next 4 hours, but I also pitch a healthy starter to avoid lag problems.

I cannot think of one specific book that addresses the issue of all grain as most books are written about all aspects of brewing. I would suggest grabbing "Designing Great Beers" by Ray Daniels as well as "An analysis of brewing techniques" by Dr. Fix. You can find both available generally from Brewers Publications which is a branch of the Association of Brewers. www.beertown.org

For style specific books check out the classic beer series also from Brewers Publications.

[rich]

Hey thanks for the feedback.
In terms of designing great beers, I have a copy that I refer back to often. Great book. I'll look into the other title. Thanks.

Rich

[Tweek]

Another great book on all grain, is called Brewing Lager Beer written by Noonan. It is out of print but can still be easily found. And no its not just about lager beer.

[Fast_Eddy]

Originally posted by Tweek
Another great book on all grain, is called Brewing Lager Beer written by Noonan. It is out of print but can still be easily found. And no its not just about lager beer.

Actually it's been updated and re-released. It is an exceptional book.