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Posted on 3/15/16 at 8:23 am to s14suspense
yall see any problem with mashing 2-row and wheat malt for just 30 minutes?
I'm planning a double brew day this weekend and want to burn through the first beer, so I'm going no-sparge, 30 minute mash, 30 minute boil.
I'm planning a double brew day this weekend and want to burn through the first beer, so I'm going no-sparge, 30 minute mash, 30 minute boil.
Posted on 3/15/16 at 8:33 am to LoneStarTiger
I would potentially see a bigger problem with the 30 min boil rather than the 30 min mash. Assuming you get conversion you should be fine in 30 mins
Posted on 3/15/16 at 8:48 am to Fratastic423
quote:
I would potentially see a bigger problem with the 30 min boil
like what?
Posted on 3/15/16 at 8:58 am to LoneStarTiger
I would hop utilization and protein breakdown would be the big differences. Now I don't think that either should stop you from a shorter brew cycle, but those have a potentially bigger impact than a 30 min mash.
Posted on 3/15/16 at 9:11 am to Fratastic423
hop utilization shouldn't be a problem, I'm only shooting for about 15 ibus and if it doesn't get there it's no big deal. I'll have a couple beers and not worry about protien breakdown too
Posted on 3/15/16 at 10:36 am to LoneStarTiger
quote:
hop utilization shouldn't be a problem, I'm only shooting for about 15 ibus and if it doesn't get there it's no big deal.
Makes sense. Happy brewing.
What are you brewing?
This post was edited on 3/15/16 at 10:54 am
Posted on 3/15/16 at 10:58 am to Fratastic423
I'm making my farmhouse table beer again
Posted on 3/15/16 at 11:03 am to LoneStarTiger
You aren't mashing long enough to get a decent conversion unless you pitch in enzymes.
Posted on 3/15/16 at 11:25 am to lsuson
quote:
You aren't mashing long enough to get a decent conversion unless you pitch in enzymes.
the reading I've done on the subject suggests that a mash can be finished in 20-30 minutes at high temperatures. I guess I should have mentioned I will be mashing at 156
Posted on 3/15/16 at 12:20 pm to LoneStarTiger
quote:
yall see any problem with mashing 2-row and wheat malt for just 30 minutes?
I do it all the time. Here is an article comparing a 30 minute mash to an hour long mash. LINK
Many people mash for only 20 minutes. With modern malts/grains, you dont need to mash for an hour.
Posted on 3/15/16 at 12:49 pm to Zappas Stache
quote:
2-row and wheat malt
Does Wheat Malt? have and diastatic power?
Posted on 3/15/16 at 1:15 pm to s14suspense
Posted on 3/15/16 at 1:22 pm to LoneStarTiger
quote:
well, it's called white wheat malt, and according to Northern Brewer, no, it doesnt
Yeah, I was confused about the name. So that means it might take longer to convert or might need some help. I'm sure some of the people that brew saisons more than me could tell you.
Posted on 3/16/16 at 4:49 pm to s14suspense
I picked up a specialty base malt at LA Homebrew last week: Briess Bonlander Munich Malt that I am going to use in an APA.
I see no reason to use any other malts as it is 10L. Anyone have a reason to add other specialty malts to an APA?
I see no reason to use any other malts as it is 10L. Anyone have a reason to add other specialty malts to an APA?
Posted on 3/16/16 at 5:08 pm to Fratastic423
Roll with that. Sounds good to me.
Posted on 3/16/16 at 6:29 pm to Fratastic423
I think the one I'm making this weekend has a little Munich and a bit of dextrose
I like my pale ales and IPAs simple
I like my pale ales and IPAs simple
Posted on 3/16/16 at 7:36 pm to Fratastic423
quote:
Briess Bonlander Munich Malt that I am going to use in an APA
I used bonlander Munich in place of the normal Munich I buy in my IPA. Granted it was in very small amounts (3-5% of grist) so I can't really pick it out. But the beer is fantastic.
Posted on 3/17/16 at 9:13 am to Zappas Stache
Posted on 3/17/16 at 10:12 am to s14suspense
hell yeah, makes me think I'm wasting time with my planned 30 minute mash and boils
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