From the HBD Archive
From: polstra!larryba@uunet.UU.NET (Larry Barello)
Subject: Re: More on hop backs. Mash effieciency.
Date: 1992-06-29 16:33:14 GMT

Kinney Baughman writes:
>And Gordon worries about the low yield of his mashes:
>
>>I use a one step infusion mash at 155 for 45 minutes.
>
>Mashing at 155 will not convert as many of the sugars as would mashing
>at 150. Mashing at 155 will promote a dextrinish wort. You'll miss
>the maltose since the enzymes for converting these are inactive if not
>destroyed at the higher temps.
>
Many breweries mash around 156-160 and seem to get decent beers/conversion
times. Regardless of the dextrine maltose balance, the OG should be pretty
consistent.
>
>>Sparge now takes about 45 minutes to complete.
>
>That's plenty of time.

As I posted, recently, I did a quick sparge of 20 minutes and achieved
my target OG based upon the extract yields quoted by Dave Miller. 45
minutes, indeed is plenty of time.

Cheers!

- Larry Barello

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