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Post #2 made 12 years ago
by BobBrews
The multiple mass temps are a attempt to maximize conversion of the starches. Today's grains have more enzymes and convert rather easily. Normally I would just use the Saccharification Rest, 68°C for 60 min. But if nothing is going on in my day other than brewing I will follow the multiple stops just to honor the recipe creator and to practice hitting temperatures? call me crazy or what?
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
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Post #3 made 12 years ago
by shibolet
Hey Bob,
I do believe there is more to step mashing than simply maximizing conversion of the starches. the problem is i don't know enough to actually explain it.

Step mashing using BIAB couldn't be simpler. just turn up the heat and keep stirring the mash. take a constant temperature reading and stop just before you hit your target temp.

and mash out is usually a good practice anyway
Cube:
fermenter: Sourdough Spelt Ale, Classic Lambic, Oud Brune, Barrel Aged Belgian Dubbel
Kegs: Bob's Black IPA, Blanc Blond, Soda...
to be brewed:

Post #6 made 12 years ago
by PistolPatch
This question came up a few years ago. I gave the same advice as above and then I noticed who had written the original recipe and he was a brewer (AndrewQLD) I knew, had tasted his great beers and respected his knowledge and experience.

I wrote and asked him why he had steps in this recipe. Here is the relevant part of his reply...
There is a reason for such a convoluted mash regime for this beer.
The Coopers Pale Ale recipe you linked to is my AG no sugar recipe. The mash regime was set up to allow the greatest attenuation as possible in this beer so that the final gravity will drop to 1.006.

Pilsner Mash
Step Time Name Description Step Temp
5 min Mash In Add 16.00 L of water at 36.8 C 35.0 C
the 35° rest is an acid rest to get the ph of this pale beer to an acceptable level

15 min Protein Rest Heat to 52.0 C over 10 min 52.0 C
is a compromise protein rest, 50° emphasizes the generation of short length proteins and 55° result in more medium chained proteins (good for head retention and body)

45 min Sacch Rest Heat to 63.0 C over 10 min 63.0 C
This rest is to aid in fermentability of the wort producing short chain molecules

30 min Sach Rest Heat to 72.0 C over 10 min 72.0 C
And this one is to convert the leftover starches into longer chain molecules for mouth feel

10 min Mash Out Heat to 78.0 C over 10 min 78.0 C

I realise you already know the explanations given above but the aim of this mash profile is to get the most attenuative wort possible without the addition of sugar and it seems to have worked very well for me. I will be honest and tell you that this beer is pretty disappointing if the final gravity is above 1.008 and I struggled for a long time to get the FG to as low as 1.004-1.006, this mash worked.

To avoid the step mash but with similar results I would use the recipe here [Edit: this external link no longer exists] with the addition of sugar.
Apart from that your post looks good, but I don't BIAB so I am not 100% sure the results would be identical, although I would doubt there would be a big difference.
I would still stick to what the others have advised above as I don't think your FG of 1.010 for this beer will be hard to achieve. Good to know the above though and it is something I want to try on a side by side one day.

:peace:
PP
Last edited by PistolPatch on 20 Aug 2013, 19:14, edited 2 times in total.
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