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Brewing Program #4 Mash Schedule

Posted by on June 14th

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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.

 

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