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| | + | #redirect [[Step Mashing]] |
| | [[Category:Beer]] | | [[Category:Beer]] |
| − | [[Category:Beer brewing process] | + | [[Category:Beer brewing process]] |
| | [[Category:Mashing]] | | [[Category:Mashing]] |
| − | In the days before modern highly-modified malt, it was often necessary to take extra steps in order for the starches to be adequately converted into well-conditioned wort. With today's malt, step-mashing is not a requirement, and can sometimes result in converting too many sugars to fermentable form, which it turn can result in very low finishing gravities, and thus, dried-out and thin-tasting beers. However, for certain styles, it is useful, and can result in excellent mash efficiency.
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| − | Step-mashing involves bringing the mash temperature up to a certain level, resting there for a period of time, increasing again, etc. In the hot water infusion method, the mash starts off with a low water/grain ratio. When the heat is required to be increased, hot water is added in amounts and temperatures calculated to result in a specific overall mash temp and water/grain ratio. A typical stepped mash can include several steps:
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| − | #Add initial hot water to achieve initial mash temp of 133f
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| − | #Hold 133f for 30 minutes ''[Then add hot water to increase overall mash temp to 149-155f]''
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| − | #Hold 149-155f for 45 minutes ''[Then add hot water to increase overall mash temp to 158f]''
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| − | #Hold 158f for 10-20 minutes, or until an [[iodine test]] indicates starch conversion is complete
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| − | #Add hot water to increase overall mash temp to 167f
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| − | #Sparge with 170f water
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