I don't worry about that. It makes sense if you're a pro and need to lock in a mash profile. For us, not so much.I lost the post but it seems no one worries about the ten minute 170° mashout at the end of mashing?
Does that seem to be everyones plan?
I do it for the same reason and when I fly sparge I like to start at 170F, it seems to really make a differenceA mashout will improve extraction rates. The gravity usually rises during a mashout. Enzymes are active all the way to 168f, at the temperature they will denature in a few minutes.
Locking in the mash profile is really not necessary, since it will be heated up in the boil. The benefit is better extraction and a more complex sugar/dextrin profile. The remaining starches are converted by alpha amylase enzymes at these higher temperatures into more complex sugars and even dextrins. The idea is that can create better body in the beer. Either way, I do it because it easy on my system and it increases efficiency.
The conversion isn’t always done in an hour. Beta enzymes work slower at lower temps and a 90 minute mash doesn’t always lead to higher extraction, but it’s typically more fermentable wort than a 60 minute mash at that same temperature. The starches were converted, but the enzyme needed more time to completely convert them to simple sugars.Yeah I've not noticed any increased or decreased efficiency batch - batch by not mashing out.
Honestly when you think about it if conversions not complete in the hour or so you've been mashing that'd be amazing.
Plus once you've finished the sparge and heating wort to boil the enzymes and the starches are both still free in the wort that youve extracted so any dextrin conversion is going to happen either way if you've still got your grains submerged in or out out of the pot.
Correct me if I'm wrong though.
I agree with you mostlt If I'm aiming at a more higher fermentable wort I'll mash low 61-2c and for a good 40mins step to the alpha range 66c 20 then up to 70-71c for 10 I'm sure using this mash schedule near all conversion I'm able to get will be sorted.The conversion isn’t always done in an hour. Beta enzymes work slower at lower temps and a 90 minute mash doesn’t always lead to higher extraction, but it’s typically more fermentable wort than a 60 minute mash at that same temperature. The starches were converted, but the enzyme needed more time to completely convert them to simple sugars.
I often wondered if conversion continues when bringing the wort to a boil, but I’ve never seen the gravity increase. I think once the wort is removed from the grain, there’s is a lot less starches available to convert. The other thing to think about is if all the starches were converted in one hour, there would be no variances in extraction efficiency.
Now this is something that's interesting and I know there is the "cold sparge " camp out there but this is where I heat my sparge water still to around 75c.I do it for the same reason and when I fly sparge I like to start at 170F, it seems to really make a difference
I've brewed the same beer as before just cold sparging and lost at least 5 points in final gravityNow this is something that's interesting and I know there is the "cold sparge " camp out there but this is where I heat my sparge water still to around 75c.
Has anyone cold sparged is there any difference? A great reason I sparge hot is to reduce the time to boil.
Awesome I love some solid evedince to do or not to do something in the brewhouse.I've brewed the same beer as before just cold sparging and lost at least 5 points in final gravity