From the HBD Archive
From: (Norm Pyle)
Subject: More Mash Mumblings
Date: 1992-03-25 19:46:11 GMT

I was reading Dave Line's "Big Book of Brewing" last night and
it brought up more mashing questions. He says that the mash is
by no means complete when you reach the "Starch End Point", i.e.
where the iodine test shows no more starch. He says that, at
this point, there are more dextrins than maltose (I believe these
terms are correct) and that mashing must continue to convert
more of these dextrins to maltose. Dextrins are supposedly less
fermentable than maltose, which I suppose is fully fermentable.
Anyway, he doesn't offer a way to measure the dextrin/maltose
ratio, but he gives some guidelines as to times/temps.

I'm guessing now, but it seems to me that dextrin to maltose
conversion continues right up through sparging, at least,
judging by the temperatures measured by some of you HBDers out
there. This implies that the sparging technique has a real
effect on the final product, for this reason, as well as probably
many others. What effect? You tell me; I'm the beginner at this
mashing thingy.

BTW, Line also mentions mashing overnight while he sleeps. An
interesting concept, but if this dextrin/maltose conversion
occurs over time, you could end up with a mighty fermentable
yet bodyless brew.

I'd appreciate any comments you net.brewing.wizards have on this


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