Check out the programs at the Philly Beer School!
The Mash: Converting Starch to Fermentable Sugar
Our Single Step Infusion Mash
*Grist/Water Ratio – 1.75qts per lb of grain
*Dough in @ 170F Strike Water
*No Protein Rest @ 110F to 130F – We are using fully modified malts
*50 to 60 minutes @ 155F with 5.4pH
*Mash Out(optional) – raise to 170F to thin out
*Recirculate(optional) – pass first wort back to top until clearer
*Sparge – 170F maximum, Batch Sparge(add all sparge water to the mash before Lautering)
*Lauter – filter wort through grain bed into separate vessel/boil kettle
|
Enzyme |
Temp Range |
pH Range |
What it does… |
|
Phytase |
86-126°F |
5.0-5.5 |
Lowers the mash pH. No longer used. |
|
Protease |
113-131°F |
4.6-5.3 |
Breaks up large proteins that form haze. |
|
Beta Amylase |
131-150°F |
5.0-5.5 |
Produces maltose. |
|
Alpha Amylase |
154-162°F |
5.3-5.7 |
Produces a variety of sugars, including maltose. |